On Tuesday, March 16, 2021 at 1:34:48 PM UTC-4, bruce bowser wrote:
> On Monday, March 15, 2021 at 12:30:41 PM UTC-4, Ed Pawlowski wrote:
> > On 3/15/2021 12:11 PM, bruce bowser wrote:
> > > On Monday, March 15, 2021 at 10:44:30 AM UTC-4, Cindy Hamilton wrote:
> > >> On Monday, March 15, 2021 at 10:30:33 AM UTC-4, Gary wrote:
> > >>> US Janet wrote:
> > >>>> That looks delicious. Is there a lot of difference between various
> > >>>> ethnic kinds of fish sauce?
> > >>>> Janet US
> > >>>>
> > >>> Normally best in combination with other sauces, imo.
> > >>> I like oyster sauce but it tastes pretty nasty on it's own.
> > >>
> > >> Have you ever tried fish sauce?
> > >
> > > I wonder what the difference is between fish sauce, tartar sauce, soy sauce, old bay seasoning (which is excellent on fried chicken and french fries), Tobasco hot sauce and cocktail sauce?
> > >
> > Really? have you ever looked at them or tried them? They are nothing
> > alike.
> They are if each of them *ARE* the fish sauce at the moment. I don't acknowlwdge a corporate effort to corner the name: 'Fish Sauce', either.

Not a sauce _for_ fish. A sauce made out of fermented fish:

<https://www.bonappetit.com/story/what-is-fish-sauce>

Cindy Hamilton