Fish sauce is the 'salt of Southeast Asia,' providing a deep umami flavor to dishes. It is made by packing small fish, usually anchovies, with sea salt in large wooden barrels and fermenting them for several months to a year. The high salt concentration prevents spoilage while natural enzymes break down the fish proteins into amino acids, including glutamic acid, which is responsible for the umami taste. Interestingly, Ancient Rome had a nearly identical product called 'Garum,' which was a staple of the Roman diet. While Garum fell out of favor in Europe after the fall of Rome, fish sauce remained a culinary pillar in countries like Vietnam (Nước mắm) and Thailand (Nam pla). The liquid is carefully drained and filtered to produce a clear, amber-colored sauce.