Comment by philipkglass

Yes, bleach could destroy the complex odoriferous compounds in fish sauce. Ordinary chlorine bleach in liquid form is so dilute that you wouldn't be able to run the process in-place in the original fish sauce storage tanks, though. There are more concentrated forms like granular calcium hypochlorite that would take up less volume, but the heat generated by oxidizing organic matter on this scale makes it a sort of chemical engineering problem.