If you only want the flavor, you could use fish sauce.
It is a salty anchovy extract liquid, actually similar to the garum the Romans put on everything. The story is they would fill a barrel with anchovies and salt, leave it in the sun for a year, and whatever ran out the bottom, was the sauce
It comes from Thailand (nam bplah), or Viet Nam (Nuc Mam).
I buy Squid Brand in the supermarket. You get about a quart for a couple of bucks, and It lasts for about 2 years before its expiration date. I usually discard about half, even though I put it in things as diverse as vinigarette dressings and potato salad. You just need from a few drops to maybe a teaspoon.
You can't really taste it, but, it adds a depth of flavor that you miss when its not there.
Go ahead and try it, just don't smell it, or you won't use it.