[PeterPrinciple]

https://www.marthastewart.com/7844343/fish-sauce-explained

For a condiment that brings so much complexity to the table, the way it is made is actually quite simple: Fish, typically anchovies, are packed into large vats with salt and left to ferment until they essentially liquify, a process that usually takes around nine months but can take up to a year. That liquid is then strained—and, in some cases, left to age even longer—before being bottled. You may be wondering what keeps the fish from becoming rotten or dangerous to eat. The key word is fermentation, an ancient preserving method that uses salt to halt the harmful bacteria that would normally cause the food to spoil. While the salt is keeping the bad bacteria out, the beneficial bacteria is let loose to mingle. It’s the fermentation process that gives fish sauce its signature flavor that can be described as deeply savory and umami.

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Still at the market place.................

[virgil]

Isn’t that how Worcestershire sauce is made?

[waterhill]

Mmmmmm. Pasta Putanesca.

[JimRed]

...deeply savory and umami.

Wasn't that an episode of "Friends"?

[JimRed]

...deeply savory and umami.

Wasn't that an episode of "Friends"?

[JimRed]

...deeply savory and umami.

Wasn't that an episode of "Friends"?