Ketchup Used to Be Made From Fish Guts — So How Did It End Up on Every American Burger?
Before ketchup was the sweet, tomato-red condiment squeezed onto fries at every cookout in America, it was something far stranger — a pungent, fermented fish sauce from Southeast Asia. The journey from that briny original to the Heinz bottle on your table covers centuries, continents, and some genuinely dramatic recipe changes. This is the story of how one condiment reinvented itself completely and still conquered the world.
Mar 13, 2026