Bragg liquid aminos...low sodium alternative!

[Warpy]

1. It's been around for a zillion years

I never really got the attraction, but I had friends who used to do things like shake a few drops onto hot popcorn.

Nori will give a vaguely fishy, low tide flavor, but not the complexity of dead, canned fish. However, it's better to use a little nori than have to figure out what to do with that half a can of anchovies if you aren't really nuts about them.

The fun seaweed is kombu (kelp). A one inch piece will give a distinctly fishy flavor to court bouillion in a pinch and a lot of people call it Japanese Alka Seltzer for its ability to settle the stomach. I use kombu a lot for things like clear soups and liquid for poaching fish.