I've been wanting to make my own fish sauce for years at this point. I even found a huge crock to do it in. I've just never gotten it together to go to the fish market super early and source fish. What species do you use?
I've made a few batches of salmon garum that turned out nicely. Just make sure you use raw and not cooked, as the cooked fats will taste rancid. It tastes different than asian fish sauce or colatura but still of use in similar contexts.