it was mentioned that you can substitute fish sauce with salt (since its basically a very salty sauce which tastes/smells like/is made of fish).
I've been to a korean market in Germany and there was a huge display of different fish sauces... I think a lot of them had different kind of fish species in it and some even had additional herbs and spices.
Is it very important for traditional/original korean cooking (like kimchi) to use one specific brand/fish sauce?
I bought a big bottle of oyster sauce there. Can I substitute the fish sauce with the oyster sauce or does it taste too different?