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 used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.
Fish sauce
Ruins of a Roman garum factory near Tarifa, Spain
Ancient Roman garum factory in Portugal
Two amphoras for garum
Krill (Euphausiids), are small and exclusively marine crustaceans of the order Euphausiacea, found in all the world's oceans. The name "krill" comes from the Norwegian word krill, meaning "small fry of fish", which is also often attributed to species of fish.
Krill
Krill anatomy explained, using Euphausia superba as a model
The gills of krill are externally visible
A nauplius of Euphausia pacifica hatching, emerging backwards from the egg