Fish sauce, also known as fish sauce, is called herring oil in Fujian. It is made by pickling various miscellaneous fish and shrimp, adding protease, fermenting fish with related enzymes and various salt-tolerant bacteria, hydrolyzing protein in fish, sun drying, dissolving, filtering, sun drying, deodorizing, filtering and heating sterilization. It tastes delicious and can be used as a seasoning for soy sauce. Produced in Fujian, Guangdong and other places. Except for local consumption, most products are exported to Southeast Asian countries.

Production method: firstly, the river fish is salted for more than one year until the river fish rots. Then add salt water bath and keep warm for about 15 days to become salmon. After soaking for a week, the residue was filtered out to obtain a fresh, fragrant and mellow fish sauce with ochre color.