Fish sauce is a fermented liquid seasoning made from fish and salt, used in stir-fries, noodle dishes, dipping sauces, soups, and marinades. It is very concentrated and salty, and small amounts can season an entire dish. For pets, this sodium density is the main concern.
Traditional fish sauce is made by layering fish and salt in barrels and fermenting for months before the liquid is filtered and bottled. Regional styles include nuoc mam, nam pla, and patis. Many bottled versions also contain added sugar or flavor enhancers. Even small spoonfuls can deliver a large sodium load compared with plain cooked fish.
Food splashes, dipping bowls, and pan drippings are common exposure points because fish sauce is often added near the end of cooking. Keep seasoned leftovers and prep surfaces out of reach, and reserve a plain portion of food before seasoning. Bottles are also easy to spill, so wipe counters, stovetops, and serving trays promptly after use.
