Fish sauce is a condiment commonly used in Southeast Asian cuisine. It is made from fermented fish, usually anchovies or mackerel, that have been combined with salt and water and left to ferment for several months. The resulting liquid is then strained, yielding a thin, amber-colored sauce with a salty and savory taste. Fish sauce is used as a seasoning and flavor enhancer in many dishes, such as stir-fries, soups, and curries. Its distinctive umami flavor adds depth and complexity to various dishes, and it is often used as a substitute for salt in cooking.