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<p>[QUOTE=&quot;medoraman, post: 7463734, member: 26302&quot;]Garum and other types of fish sauces were the stereotypical Italian food products during the Roman era. They put fish sauce on EVERYTHING and the population would riot in the streets if they didn&#039;t have it. </p><p><br /></p><p>If you think that is weird, think of where it ended up. One form of it morphed further inland in Europe where they couldn&#039;t get fish as easily into another product. The locals took seeds of a greens plant they ate that were fairly spicy, ground then up and added in vinegar. That became mustard, the first fish sauce substitute. Later on, a chinese version was popular in the colonies when a New Jersey tomato farmer, looking for a way to expand his market, made a tomato based substitute with tomatoes, salt, vinegar, and spices. The version popular in the colonies was called kat-suep, which became tomato ketchup. </p><p><br /></p><p>People hearing about fermented fish sauce get all &quot;that is so gross&quot;, not knowing it is the direct predecessor of modern day ketchup and mustard.[/QUOTE]</p><p><br /></p>

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