I am a big fan of fish sauce. I guess it comes from spending plenty of time in S.E.Asia. This article reminded me of my early days in culinary school as I used to spend heaps of time in the amazing library at the Culinary Institute of America, and remember being so surprised when I found out the Romans were big fans of fish sauce. I also love making my own fermented ketchup–so tasty, yes my tastebuds love that umami flavor. It is really great to see more chefs getting back to traditional food preservation techniques as well as the increasing interest in fermentation both as a way to get re-connected to the earth and each other.