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Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is a staple ingredient in Southeast Asian cuisine and some regions of East Asia, particularly coastal areas. It is used as a flavoring agent in a variety of dishes. Fish sauce is traditionally made using anchovies, salt, and water. These ingredients are placed in large vats or tanks and left to ferment. During fermentation, enzymes in the fish break down the proteins, resulting in a liquid rich in amino acids, peptides, and nucleotides. The sauce is then drained and filtered, with the remaining solids often used as animal feed or fertilizer. Fish sauce is commonly used as a dipping sauce, marinade, or seasoning. It adds a savory, umami flavor to dishes. It is often used in stir-fries, soups, salads, and noodle dishes. The sauce is also a key ingredient in many dipping sauces, such as those served with spring rolls or grilled meats.