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5 hours ago, MommyDragonsDen said:

yep, in Chinese, it's "鱼露", not rare in SE Chinese cooking. I have Omega 3 fish oil in my cabinet too, tho haven't thought about using it in cooking yet. 

Yes, I'm aware that 鱼露 is used in Fujian province, especially in Chaoshan cuisine (潮汕菜), but not in the vast majority of Chinese cuisine. I live near the border with Vietnam, but we never see nước mắm here. I always bring some back when I visit.

One interesting exception is Shanghai, where the English introduced Worcestershire sauce, which is fish-based. It proved popular and remains so, to the extent that they make their own version locally - and very good it is, too.

We did have this discussion 14 years ago.

https://forums.egullet.org/topic/107740-fish-sauce-in-chinese-cuisine/

4 hours ago, MommyDragonsDen said:

yep, in Chinese, it's "鱼露", not rare in SE Chinese cooking. I have Omega 3 fish oil in my cabinet too, tho haven't thought about using it in cooking yet. 

Yes, I'm aware that 鱼露 is used in Fujian province, especially in Chaoshan cuisine (潮汕菜), but not in the vast majority of Chinese cuisine. I live near the border with Vietnam, but we never see nước mắm here. I always bring soe bacck when I visit.

One interesting exception is Shanghai, where the English introduced Worcestershire sauce, which is fish-based. It proved popular and remains so, to the extent that they make their own version locally - and very good it is, too.

We did have this discussion 14 years ago.

https://forums.egullet.org/topic/107740-fish-sauce-in-chinese-cuisine/