Fish sauce

I ordered some Madeira,—mine host himself vanished—I had scarcely compounded the fishsauce, before, like Aladdin’s genius, he stood again before me, holding in his hand a bottle of the wished-for wine.

You want me and my men, pepper, and cayenne, and anchovies, and fishsauce, etc., etc., to rule over you. […] “Three cheers for mustard!” cried the fishsauce.

I heard mamma tell Sophy herself this morning to write for some fishsauce, because she said that Polysyllable was so fanciful about his dinner.

The picture of their life that follows suggests in a few words a country kitchen—the sizzling of fish over the charcoal fire, fanned by the bellows to a hot flame, the mixing up of a Thasian sauce for the fish, the kneading of dough. (The fishsauce—liparampuka—is a parody of Pindar’s ‘with shiny fillet’, Nemean VII, 22).

In 1921 Yntrencherado moved to Gigantes Island off the northeast coast of Panay where he worked as a fishsauce (ginamos) merchant and had another series of visions: […]

Fishsauce Factories Assn. [Samut Sakhon, Thailand]

This town, after all, was famous for its fishsauce. My step-grandfather Grandpa Le was a fishsauce baron, born into a sea-heritage that dated back before the Japanese and the French occupation. He used to claim that his ancestors invented fishsauce.

Large pottery amphorae were used to bring wine from Italy, dried fruit from Palestine and, from Spain, olive oil for cooking and lighting, and the fishsauce which added piquancy to many Roman recipes.