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What's interesting, this knd kind of sauce was most popular in southern China, Indochinda Indochina and Indonesia – but not further north, in most of China, Korea and Japan. Why? Well, in the north there was an easier-to-make alternative: the soy sauce. Fish sauce, on the other hand, was also produced in the Mediterranean Sea basin. Manufacture of various kinds of fish sauce (such as ''liquamentliquamen'', which was used for cooking, and ''garum'' a table seasoning) was a big business in ancient Rome. I once visited in Barcelona the ancient ruins of a fish-sauce factory, which had stood next door to an ancient winery. Which means that must, which was used to make old-time mustard, was produced right next to fish sauce which wasn't much different from that which ketchup derives from.

| Take walnuts while green, beat them well in a mortar and strain the juice. Let it stand for twelve hours, then to a quart of the fine juice put six herrings with a little of the pickle, having cut the herrings very fine. Put the micture mixture in a stewpan, adding to it a little mace, about twenty cloves, and half an ounce of alspice. Boil the whole over a slow fire for half an hour, then strain it through a fine cloth, put again into the pan, adding to it twenty or thirty eschalots and half a pint of vinegar. Let it boil till the eschalots are tender, then put it into a basin to cool, when cool run it through a fine cloth and bottle it for use.

By the 18th century, ketchup had become a familiar condiment throughout the British Empire. Jonathan Swift, known especially as the author of ''Gulliver's Travels'', gave "catsup" as an example of "home-bred British" food, as opposed to French "soups and fricassees", in one of his satirical poems. On the other hand, he mentioned catsup in the same line as caviar and the aforementiond aforementioned botargo, which shows that it was still classified as seafood.

Ketchup could have been made from almost anyhtinganything, so it was a matter of time for someone to get the idea of making kethcup ketchup out of tomatoes. But who? The tomato plant isn't native to either Indonesia or the British Isles. Long after the first specimens were brought from America, Europeans were still apprehensive about it, because it reminded them of deadly nightshade, henbane bell and other related, higly highly toxic plants. It follows that tomato ketchup was invented on the same continent the tomato comes from. At the turn of the 19th century, tomato ketchup was already a popular condiment in the newly established United States of America. Just like other ketchups, it was enhanced by the addition of vinegar, spices and, starting in the 1840s, sugar (which also played the role of a preservative). Ketchup was starting to taste like it does today. And what did it look like? Old varieties of tomato were yellow (hence its Italian name, "''pomo d'oro''", or "golden apple", which has been borrowed into Polish and a few other languages). And ketchup was often strained and filtered, so it was a runny yellowish liquid rather than a thick red sauce.

That's not to say ketchup wasn't increasingly advertised in Interbellum Poland itself. What's more, this is when it certain pioneers started to complement the supply of imported ketchup with domestic production. The first man to manufacture tomato ketchup on a commercial scale in Poland was Stanisław Fenrych. In 1919, he purchased an estate in the Greater Poland village of Pudliszki (pronounced ''pood-{{small|LEESH}}-kee'') where he set up orchards, vegetable gardens and a factory to turn the produce into marmeladesmarmalades, jams and preserves. According to Pudliszki corporate lore, his neighbours expected that pears would sooner grow on a willow tree than his business venture would become profitable, so he defiantly put a pear-bearing willow in his company's logo and soon proved them wrong. In 1927, Fenrych his advisors to Britain to obtain tomato seeds, believing that British varieties would do well in Polish climate. The advisors brought back not only the seeds, but also a recipe for tomato ketchup. Its industrial production began in Pudliszki in the following year. In 1929, the business was visited by Polish President Igancy Mościcki; at a dinner given in his honour, he was served hard-boiled eggs with ketchup as a starter.<ref>{{Cyt

The idea to make tomato ketchup was soon taken up by other entrepreneurs in the region, as you can see in the advertisments advertisements that were placed in local papers of the time.

| The Industrial Food Processing Plant is in the hands of an experienced professional, Mr. Wincenty Paetz, the sole owner. Under the "Pecowin" trademark, the business produces choice natural vingarvinegar, wine vinegars, mustard, fruit juices, sauerkraut, dill pickles in barrels, canned cucumbers, the excellent "Tomato-ketchup" sauce, tomato paste, pikled pickled mushrooms in tins and jars, gherkins and other piklespickles. It is a Christian and Polish establishment.