As far as I know, growing up in Thailand, Thai vegetarians (Mangsavirat) don't use fish sauce. They use soy sauce instead. There maybe people who prefer not to eat meat, but don't mind using fish sauce for seasoning. These people won't call themselves vegetarians though.

The stink level also depends on the brand, too. Certain brand just smells offensive, even for us Thai. I recommend Tiparos; avoid Squid brand (see picture here.

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I'm Filipino, and we use fish sauce for almost everything. I enjoy it becuase it's so salty, it makes most meals taste great. As far as I know, atleast 90% of Filipinos use fish sauce daily.

I also visited a Vietnamese restaurant not under my own will, and they also served that there.

Don't be afraid, but most people seem to be.

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Oh and Tiparos is also my favorite brand. :)

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I don't know why someone would be afraid to use an ingredient. Fish sauce makes food taste awesome - it's one of the things that really helps differentiate thai food from other stuff to me. Just a tiny bit will quickly add a more 'savory' flavor to a stir fry.

Apparently, according to mr. Emeril Lagasse, people are also afraid to use cumin in their food. Wtf?

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I think I read somewhere about the process by which fish sauce is made. I think there might be some reasons why people would be afraid. That said, I do enjoy it in Vietnamese and Thai food. I don't enjoy knowing where it comes from.

For the strong of stomach, read on: http://www.thaifoodandtravel.com/features/fishsauce1.html

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Ironically, I just picked up a bottle of Tiparos this weekend at Sunset Market in SoHo b/c Fish Sauce was the one thing my pantry was sorely lacking. I've made at least three recipes in the past month that have called for it, but since I couldn't find it at the local A&P or Shoprite, I just omitted it.
Each recipe turned out great although I've still been left wondering how much of a difference it would make in taste.
Unfortunately, I've heard that Golden Boy (aka "Baby"), the one pictured on Barbara's site, is a better choice for people that are new to fish sauce or may find it's "strength" offensive.
All the same, I can't wait to start cooking MORE Thai, Vietnamese, and even Filipino food.

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I love fish sauce! It is a staple in my kitchen. I love it mixed with lime juice, chopped peanuts, brown sugar, and cilantro, and drizzled over fresh melon...and it can replace anchovies in a Caesar dressing if you don't have any, but use sparingly as it is stronger than anchovy (my trick).

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Fish sauce is a staple in my pantry too. I don't really find the odor all that offensive.

Now shrimp paste, another staple in Thai cooking, will make me gag uncontrollably upon opening the container. I've tried to cook with it, but my nose just can't handle the smell.

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Fish sauce is heavenly. My wife and I can barely keep it in stock. Cut up a little thai chili in it for a superb dipping sauce. I've even been known to use it with french fries...

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BE AFRAID! BE VERY AFRAID OF FISH SAUCE! Why? Not because of the taste. Fish suace does indeed add a great dimension to several recipes. But have you ever broken a bottle of this stuff and had it splatter everywhere? You will not be able to remove the smell from your clothes and your floor will suffer. I've seen this happen and it ain't pretty. Just be very, very cautious...

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