Anchovy essence – used as a
flavoring for soups, sauces, and other dishes, anchovy essence is a pink-colored, thick, oily
sauce, consisting of pounded
anchovies, spices and other ingredients.
B
Bagoóng – a
Philippine condiment made of partially or completely fermented fish or shrimps and
salt.[1] The fermentation process also produces a fish sauce known as patís.[2]
Bagoóng monamon – a common ingredient used in Filipino cuisine and particularly in Northern
Ilocano cuisine. It is made by fermenting salted anchovies and is used as a cooking ingredient.
Bagoóng terong – a common ingredient used in the
Philippines and particularly in Northern Ilocano cuisine. It is made by salting and fermenting the bonnet mouth fish.
Budu sauce – a well-known fermented seafood product in
Kelantan,
Malaysia as well as Southern
Thailand. It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allowing to ferment for 140 to 200 days. It is used as a flavoring and is normally eaten with
fish,
rice and raw vegetables.
Bagoong fermenting in burnay jars in the province of Ilocos Norte, Philippines
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds. Originally from the southern coastal regions of
Iran, it has become a popular food item among
Arab states of the Persian Gulf, brought by the migration of the Persian
Huwala and
Ajam communities to the region.
Mắm nêm is a sauce made of fermented fish. Unlike the more familiar
nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to
shrimp paste.
Padaek – a traditional
Lao condiment made from
pickled or fermented fish that has been cured. Often known as Lao fish sauce, it is a thicker,
seasoned fish sauce that often contains chunks of fish in it. Also widely consumed in N.E. Thailand (Isaan) and known by the Lao name.
Phu quoc fish sauce – a specific variety of
fish sauce produced on
Phu Quoc island in southwest
Vietnam. Since 2001, the Industrial Property Department of the government of Vietnam has the name "Phu Quoc Fish Sauce" as a trademark, and only registered manufacturers are allowed to use the name in Vietnam.[4]
Pla ra – made by pickling several varieties of fish, mainly Snakehead Murrel (
Channa striata), the fish is cleaned and cut into pieces, after which it is mixed with salt and
rice bran.
Shottsuru (
Japanese: しょっつる) – a pungent regional
Japanese fish sauce, usually made from salefin
sandfish (
Japanese: はたはた,
romanized: hatahata), and its production is associated with the
Akita region of northern part of Japan.