Fish sauce is an amber-coloured liquid extracted from the
fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in
Southeast Asia and the coastal regions of
East Asia, and features heavily in
Cambodian,
Filipino,
Thai,
Laotian and
Vietnamese cuisines. It also was a major ingredient in ancient European cuisine, but is no longer commonly used in those regions.