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I’ve seen it (and smelled it) being made in Korea.I believe that you just mix anchovies and salt in a fermenting vat and let that “stew” for 12 to 18 months. Then press the liquid out.Seems like a lot could go wrong with that process; I wouldn’t recommend DIY fish sauce.
I use fish sauce fairly often when making Faux-Thai. The cool thing about it, just like adding anchovies to a pasta sauce, is that it pretty much disappears into and enhances the sauce.