Fish sauce has a long rich history that goes back to antiquity. Capturing the flavor palette of difficult to procure foods is as desirable now as it was to the men of the ages. Conceptually, fish sauce can be made from most any species of fish or shellfish; however, most of the worlds fish sauce is crafted from only a handful of species.

In ancient Rome fish sauce was called Garum. In Thailand, fish sauce is called Nam Pla. In the Philippines, fish sauce is called Patis. And in Japan, fish sauce is called Shottsuru, or, if made from squid, Ishiri.