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Mahyaveh, the Iranian traditional fish sauce is a product with distinct flavor that is produced by fermentation of small and underutilized fish species in the presence of high salt concentration. Fish sauce is mainly used as food flavoring and seasoning in the southern provinces of Iran such as Hormozgan and Fars. In this research, the process of Mahyaveh preparation from the Persian Gulf anchovies was performed in the lab. Fish sauce was prepared by incubating mixtures of anchovies andfatcat:fofvzydiinh27kobukhomrtg5e