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Fish Sauce is to South east Asia what soy sauce is to China and Japan.
Primarily made from fermented anchovies and mackerel, its taste and aroma
are more subdued when it is incorporated into prepared dishes. Fish sauce
is used in Thai and Vietnamese dishes in the same way that soy sauce is
used but it is not quite as universal in application. Fish sauce
keeps almost indefinitely and does not require refrigeration.
          
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