Ketchup originated in Asia as a thin soy sauce made from fermented fish

Ketchup, one of America's favorite condiments made famous by Heinz, originated in Asia.We typically think of ketchup as a thick, tomato-based sauce, but it actually started as a thin soy sauce made from fermented fish.Andrew Smith, author of "Pure Ketchup" and a professor of food studies at The New School, explains how ketchup evolved into the red sauce it is today.
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Following is a transcript of the video.Narrator: Ketchup, it's everywhere in the US.