On Sunday, July 7, 2019 at 5:50:15 AM UTC-10, Gary wrote:
>
> Thank you for all that, rock boy. I do appreciate your asian
> input. :-D

As it goes, the cheapest fish sauce is not going to be the best tasting sauce because it's going to be made from a second or third or more extraction of the fish goo. A second extraction would be sorta like adding more water to coffee grounds to make a batch of coffee. Secondary extractions are mixed with the primary extraction to make different quality levels of fish sauce.