Notification of the Ministry of Public Health (No. 203) B.E. 2543 (2000) Re: Fish Sauce. Country/Territory Thailand Document type Regulation Date 2001 Source FAO, FAOLEX Subject Food & nutrition Keyword Condiments/herbs/spices Food quality control/food safety Packaging/labelling Consumer protection Processing/handling International trade Classification/declassification Geographical area Asia, South-Eastern Asia Abstract This Notification provides for the requirements to be satisfied by fish sauce. Fish sauce means products in liquid form, having salty taste, and is used as food seasoning. Fish sauce is prescribed food to have the qualities or standards. According to Clause 3, fish sauce may be divided into three categories: 1. genuine fish sauce, which is obtained from fermentation, or digestion of fish, or parts of fish or residue of fish remaining from the fermentation, by fish sauce production process; 2. fi Full text English Website www.foodmate.com