Fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content.
Source: Wikipedia
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