59 minutes ago, linsen7 said:And considering that fish sauce is simple to produce and consumed in large quantities (specifically in coastal areas), perhaps many families in the past had mastered the technology of producing fish sauce at home.（To be honest, fish sauce is essentially the solution that oozes out of pickled fish...）
I know you're in China. You told me. Where is fish sauce made in China today? Very few places. And not at home.
Soy sauce replaced fish sauce centuries ago. Fish sauce today is mainly restricted to S.E. Asia where it is is available in every supermarket, corner shop and even on the streets. That is not the case in China. Even Chaoshan is not easy to find in Guangdong, although that situation is very slowly improving.
People don't make it for good reason. They don't want it or even know what it is.
(And of course it doesn't require refrigeration. Of course, the ancient Greeks and Romans didn't have refrigerators. But there is no evidence that they made it at home, either.)
