Fish sauces

an amber-coloured liquid extracted from the fermentation of fish with sea salt

sauce

thumb|upright|Garum amphorae from [[Pompeii]]

fermented condiment

Provencal hot dish made from garlic and anchovies

spicy seafood sauce from Hong Kong

Bagoóng (; ) is a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt. The fermentation process also produces fish sauce known as patís.

Prahok (; , ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, including soups and sauces.

Southeast Asian fermented fish seasoning

Italian fish sauce made from anchovies fermented in brine

Padaek or padek (Lao: ປາແດກ) is a traditional Lao condiment made from pickled or fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many Lao dishes, most notably tam maak hoong.

Fish sauce originating from Kelantan

Mahyawa or mehyawa () is an Iranian cuisine tangy sauce made out of fermented fish.

Cincalok (Jawi: چنچالوق), also cencaluk, is a Malay condiment that originated in Malacca, Malaysia, consumed by Malays, Peranakans and Kristangs. Its origins can be traced back to the Portuguese occupation of Malacca. This condiment consists of fermented small shrimp or krill, which are called udang geragau in Melaka and are easily identifiable in the mixture. It is predominantly salty in taste, and is usually served together with chillis, shallots and lime juice. Sir R. O. Winstedt has written about "Cencaluk" in Malaysia in his book "The Circumstances of Malay Life - 1909". This shrimp is se

200px|thumb|"Akita shottsuru" made from hatahata (left). The other bottle is ishiru made from sardine. Shottsuru (塩魚汁) is an aromatic regional Japanese fish sauce similar to the Thai nam pla. The authentic version is made from the fish known as hatahata (Arctoscopus japonicus or sailfin sandfish), and its production is associated with the Akita region.

Pissalat or pissala, is a condiment originating from the Nice region of France. The name comes from peis salat in Niçard and means 'salted fish'. It is made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed with olive oil. Pissalat is used for flavouring hors d'oeuvres, fish, cold meats, and, especially, the local specialty, pissaladière.

Thai fish sauce

Vietnamese fish sauce

British anchovy paste