fish sauce is made with Reeve's shad (Tenualosa reevesii), which is unsuitable for direct eating due to being fatty, bony, and odorous. Japan In Japan, fish sauce is called gyoshō (魚醤); another name is uoshōyu (魚醤油). There are several variations used in regional cuisines. Ishiru in the Noto Peninsula is made from sardine and squid. Shottsuru, the best-known type of Japanese fish sauce and often used as a synonym for all gyoshō, is from Akita Prefecture and is mainly made from sailfin sandfish. Ikanago shoyu of Kagawa Prefecture is made from sand lance. They are used in nabemono, in salad dressings, and as a flavoring ingredient in ramen soups. Korea In Korea, fish sauce is called eojang (). Across the Korean Peninsula, aekjeot (, literally "liquid jeotgal"), a type of fish sauce usually made from fermented anchovies or sand lances, is used as a crucial ingredient in many types of kimchi, both for taste and fermentation. In Jeju island, eoganjang (), made of fermented godori (young chub mackerel) or horse mackerel, is used in place of soy sauce. Europe Italy Colatura di alici is an Italian fish sauce originating in the village of Cetara, Campania. England Worcestershire sauce contains fermented anchovies among other ingredients, which is common in the Anglosphere countries. Nutrition contents Common commercial brands of fish sauce generally contain about 50% to 60% of the FDA's daily recommended amount of sodium per tablespoon serving. Most commercial brands of reasonable quality contain one or two grams of protein per serving; however, higher-quality brands may have four grams of protein or more, while lower-quality brands may have less than one gram of protein per serving. Fish sauce has an insignificant amount of carbohydrates and fats. Vitamin B12, vitamin B-6, and magnesium are present in small amounts. See also Budu List of dips Prahok Shrimp paste References Further reading Cooks Illustrated (September/October 2015) "Fish Sauce Taste Test" Best Fish Sauces of 2021 | Cook's Illustrated Hastings (2015) Fish sauce a versatile ingredient that works in many cuisines. Hildebrant (2014) "Fish Sauce Taste Test, 13 Brands Compared" from Our Daily Brine Johnson (2015) "3 Reasons To Get A Little More Umami in your Diet". from US News health. Meewes, Veronica (2015) The Fish Sauce Cookbook published by Andrews McMeel ISBN, 9781449468699 Murdoch (2004) Essential Seafood Cookbook Seafood sauces, pp. 128–143. Murdoch Books. . Nguyen (2008) "How to Buy Fish Sauce: A Guide"