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.

Agreed. Soy sauce is one of the few that may be used alone. The
interesting think is 'fish sauce' as a name. A lot of people don't
know that several extremely different things get that label. They
break into 2 types generically.

1- Used on fish, has no seafood in it
2- Made primarily *of* fish, may have other things in it

I use the term 'fish' loosely there as lots of different seafoods
involved. Plenty of things that are basically 'soy sauce' get called
'fish sauce' as in a classic way, you use them on fish....

Tiparos (sp?) is the one I use that is made of fermented fish. Good
stuff but you use it in 'squizzles' (very small measure, like 1/8tsp if
that).