Ancient Romans had a big appetite for a certain kind of fish sauce – and a new study is revealing exactly what went into it.

Fish sauce has such a unique flavor that it can be challenging to find a suitable substitute, but whatever you do, don't ...

A man who embarked on a 30km (19-mile) protest walk barefoot and splashed fish sauce on a portrait of Cambodia ’s Senate leader and former prime minister Hun Sen outside the country’s embassy ...

The craft of making square-shaped rice vermicelli has been recognised as a national heritage, while a photo of an artisan ...

A versatile sip, you can easily enjoy this one neat, on the rocks, or in your preferred classic ... Crafted from 100% Maryland-grown Cabernet Franc and fermented whole berry via carbonic maceration, ...

Born out of a need when Steven Peyer was a chef in California, Third Coast Fish sauce is made from ethically-sourced Lake ...

Fermented fish sauce, or garum, was an incredibly popular condiment throughout the Roman Empire. For the first time, ancient DNA – scraped from vats used to produce the sauce – has revealed ...

Variations: "Anchovies are the most common fish used (especially in Thai and Viet fish sauces), but other small fish, or even larger fish, can be used, depending on regional traditions," Thaipun says.

The Nation reported that over 20,000 kilograms (44,092 pounds) of blackchin tilapia have become fermented fish sauce under the collaboration of locals from four provinces, the Department of ...

Vietnamese sauce, known as nuoc mam, hinges on anchovies and salt. Meanwhile, the Thai version, called nam pla, also contains fermented fish like anchovies.

Historical records suggest the fish sauce craft in Phu Quoc dates back over 200 years. Before 1945, islanders used abundant local anchovies to produce fish sauce using natural fermentation methods. At ...

His palate led him to try foods considered challenging by foreigners, such as durian and dishes with fermented fish sauce. Initially shocked by eating duck eggs with embryos inside, he grew to enjoy ...