Fish sauce is a popular condiment made from fermented fish, typically anchovies, mixed with salt. The fermentation process can take several months, resulting in a strong, savory flavor known as umami. It is commonly used in various cuisines, especially in Southeast Asian dishes, to enhance the taste of soups, marinades, and dipping sauces. The production of fish sauce involves layering fish and salt in barrels, allowing natural enzymes to break down the fish over time. The liquid that forms is then filtered and bottled. Fish sauce is rich in protein and can be a key ingredient in recipes like Thai pad thai and Vietnamese pho.