Fish sauce is a liquid sauce derived from the fish fermented with salt. The unique characteristic of fish sauce is salty flavor and fishy smell. It is commonly used as seasoning for cooking and dipping seafood and Thailand food. Thailand is the major producer of fish sauce and consumes most of the fish sauce produced.

Fish sauce can also be categorized into three types : 

1. Pure fish sauce : Fish sauce derived from the fermented fish or fish residue. 
2. Fish sauce made from other types of animals : The fish sauce made from marinating other types of animals rather than anchovy fish.
3. Diluted fish sauce : Fish sauce that added with non-hazardous additive or flavoring agent.