As soy sauce which is fermented tofu (like stinky tofu), and fish sauce is to fermented fish, they are much more accusable than their source materials. Also, I'll note that a fish is often added to many traditional soy sauces in south Asia.

As author of the parent comment, I like both of those sauces and cook with them... but fermented whole fish (herring) is another kettle of fish entirely!