In China «Ke-tsiap» called the salty fish sauce made from anchovies, walnuts, mushrooms and beans mixed with spices, garlic and wine. English sailors discovered it in the 17th century.
The British adopted the idea and soon began to use ketchup for pickling anchovies and oysters. In England this word is mentioned as a catchup, and subsequently transformed into the ketchup. In the late 19th century, ketchup started to add the tomatoes, making the sauce even more popular.