Here's a breakdown:
* Origin: It's traditionally made in coastal areas where seaweed or fish are readily available. The ashes from burning these materials contain high levels of sodium chloride (salt).
* Production: The ashes are leached with water, and the resulting brine is then evaporated to obtain the salt.
* Characteristics: Fish salt often has a distinct flavor, sometimes described as smoky or slightly fishy, due to the organic matter present in the ashes. It's generally coarser than table salt.
* Uses: Historically, fish salt was used as a primary source of salt in many cultures. It's still used in some regions for preserving fish and meat, as well as for flavoring dishes.
Note: It's important to distinguish fish salt from fish sauce, which is a fermented fish product that is used as a condiment.