It's really common in Asia, actually. Three other European examples I can think of are:
Rakfisk (Norway, fermented trout),
Hakarl (Greenland, fermented shark), and
Garum (ancient Roman fermented fish sauce). I have tried Hakarl and Garum. Hakarl - I would gladly never eat again. It stings and your mouth feels like a filthy toilet. Garum - I would never buy it again. It tastes almost exactly like an Asian fish sauce, but it is unbelievably expensive. Asian fish sauce is cheap, and it's a staple in my pantry.
Here are some Asian fermented fish / seafood:
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Belachan (Malaysian fermented shrimp, comes in a block). It needs to be toasted before use, and it absolutely stinks. But once it's in food, the flavour becomes more mellow and it has a deep umami. Try it in
sambal belachan (a chilli sauce, eaten with rice or used as a base for a Malaysian curry), or
kangkung belachan (stir fried green vegetables with belachan).
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Cincalok (pronounced "Chinchalok"). Another Malaysian fermented shrimp, but this time the shrimps are whole and it is used as a condiment.
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Hongeo. Korean fermented skate, said to be an expensive delicacy. It is said to be similar to Hakarl, in that the urea in the flesh is converted to ammonia. But unlike Hakarl, which is dried, Hongeo is eaten wet. Watching videos of people eating raw Hongeo is rather off-putting. I have yet to try.
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Shiokara. Japanese squid, fermented in its own guts.
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Funazushi. Japanese sushi / sashimi, but with fermented fish. This is the ancient predecessor of modern sushi.
I am not including all the different types of Chinese salted fish and dried seafoods because they don't seem weird to me, I use some form of dried seafood almost weekly. These include: flounder fish powder, flounder fish bones, dried squid, dried oysters, dried sea cucumber, dried scallops, dried abalone, salted fish (many types!), etc.
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