Yes, the fish sauce recipe involves, I believe, since I no longer own
the book and am stating this from memory, cutting off the heads of and
salting small fish, then essentially keeping that in the refrigerator
for some length of time, then straining it, or something similar.  I
wasn't sure that the recipe was safe, so I provided it to a professor
(who specializes in fish processing or a similar field) at Oregon State
U. and asked if it was, indeed, safe.  He made it clear that it was not,
and any recipe like it wasn't either.  Perhaps if done by knowledgeable
people following time-tested techniques, it is, largely, safe, but all
most readers know of making fish sauce is a few sentences from this
book, and that isn't enough to be able to tell whether things are going
well, or what it's supposed to taste like.  This is more food processor,
than cooking, and a higher level of awareness of what can go wrong is
needed.

Neil
Portland, OR