Fish sauce is the use of eel, leaf fish and other small fish as the main raw material, through the fermentation of sun-refined into a kind of aquatic seasonings, savory flavor, the most prevalent in Thailand, but also in our country's coastal areas of the residents of the necessary traditional seasonings. Fish sauce is used in dishes of burning, popping. Fried, stewed, steamed, mixed, etc. are good, similar to the use of soy sauce. Fish sauce contains protein, fat, amino acids and iron, calcium, iodine and other minerals, nutrient-rich, and easy to be absorbed and utilized by the body. Fish sauce in the amino acids are 178 kinds of, of which eight are essential, fish sauce of fresh flavor in addition to these amino acids, but also from the flavor of nucleotides, polytetracycline, succinic acid and so on. Fish sauce can be used for cooking dishes to remove fishy, greasy taste, so that the color and flavor of the dishes more attractive, increase appetite, promote digestion. Most of the high-quality fish sauce was orange or brownish red, clear and transparent, gas flavor, no suspension and sediment, no bitter, astringent odor. Fish sauce should be packed in clean containers, placed in a dry and ventilated place for storage. Bottled fish sauce shelf life is generally 6 months