Fish sauce is a condiment made from fish. There are a number of different types of fish sauce around the world, made in a range of ways from an assortment of species. The condiment is most closely associated with Asian cuisine, since a number of Asian nations use fish sauce extensively. It also appears in the West, however, and the food has a very long history.

The base of fish sauce is, naturally, fish. Some producers use salt-cured fish, while others use fresh fish, dried fish, or cooked fish. Anchovies are a common choice, but other species may be used as well, and some fish sauces actually call only for the entrails of the fish, while others use whole fish. The fish is packed in barrels with or without an assortment of spices, and salt is added as well. Then, the fish is allowed to ferment, resulting in a pale brown liquid which smells quite intense and imparts a rich, salty flavor to the dishes it is added to.

The roots of fish sauce in Asia are ancient, and the condiment has wormed its way into pride of place on the condiment shelf in many countries. Fish sauce may be called nuoc mam, nam pla, patis, or bagoong monamon, depending on the nation. Asian cuisine also includes a family of fermented fish pastes and seasonings which are all related to fish sauce. Fish sauce may be added to dipping sauces, included in the seasoning for stir fries, and sprinkled into dressings for salads and meats. Depending on the nation, fish sauce may be used almost like flavored salt or soy sauce, since the combination of salt and fermented fish packs quite a flavor.

In the West, fish sauce has been manufactured for thousands of years, although it has evolved slightly away from truly fermented fish. The first fish sauce was garum, a seasoning made by the Romans from anchovies and an assortment of other caught fishes. Garum was a crucial ingredient in Roman cooking, and it was carried all over the Roman empire. A modern descendant of garum is Worcestershire sauce, a popular British condiment.

Straight fish sauce tends to be overwhelmingly strong and salty. Usually the seasoning is added in moderation and cut with ingredients like citrus juice and sugar. The savory flavor of fish sauce pairs well with a wide assortment of ingredients, especially in Asian cuisine, which is designed to take advantage of the unique taste of fish sauce. Many Asian markets stock an assortment of fish sauces, and some Western stores do as well, typically in the Asian ingredients section.