In article >,
Karen Burns > wrote:


> > Now, where can I buy canned surstromming
> > around here?
>
> eek! I had to look that one up, and had myself a good laugh here,
> reading this (especially the last paragraph):
>
> http://www.allscandinavia.com/surstromming.htm

This is nothing. The Romans had their garum. In Southeast Asia they
have many names for fish sauce:

What is Fish Sauce?

Q.*A recipe I have for Fish with Lemon Grass asks for 2 teaspoons of
fish sauce. What is this ingredient?
A.*Fish sauce is a Southeast Asian staple, made by fermenting small,
whole fish in brine, drawing off the liquid, and steeping that in the
sunlight before it is bottled. In Vietnam, it is called nuoc nam, in
Thailand, nam pla, and in the Philippines, patis. It has a very pungent,
salty taste, and is an essential ingredient in many dishes in these and
neighboring countries.*
Fish sauce is also used as a condiment, and plays a broad role similar
to that of soy sauce in Chinese and Japanese kitchens. Different
varieties of fish sauce are available in most Asian markets, as well as
online.

Then there is Worcestershire sauce, made from fermented anchovies.