The liquid extracted from the fermentation of fish and sea salt, it is an important ingredient in South East Asian and East Asian cuisines. Often made from anchovies but other fish and squid may be used instead. The longer the fermentation, the less it smells of fish.
Fish sauce is used in cooking and also as a base for dipping sauces. It can be found in supermarkets and in Asian specialty stores. It is called nam pla in Thailand and nuoc nam in Vietnam.