Red Boat Fish Sauce 40°N, 500ml - Nước Mắm Red Boat

"When it comes to buying fish sauce, there are hundreds of varieties out there, and if you head to an Asian market you’ll be able to find more regionally-specific brands and variations. But if we had to choose one brand that’s an all-around winner in terms of availability and flavor, we’d go with Red Boat every time. "

"Manufactured the old-school way with salted anchovies on the southern Vietnamese island of Phu Quoc, Red Boat has become a chef favorite in recent years for being a first-press, extra-virgin fish sauce offered at up to 50°N—a very high concentration of nitrogen per liter, yielding an especially intense umami flavor." This deep amber sauce has a wonderfully punchy fermented fish nose to it. The flavour is savoury and umami with a rich but clean fish flavour. The fish and umami notes have length and there is a rounded flavour. It tasted nice on its own and it would be a great ingredient in cooking. This product seems more assertively fishy than many commercial fish sauces and as such displays considerable character.

Made from wild-caught black anchovy and sea salt from our neighbouring island of Phú Quốc, Vietnam. Single-press Red Boat 40°N is barrel-aged using a centuries-old fermentation tradition. No preservatives or MSG. Just unsurpassed quality and flavour.

The traditionally crafted fish sauce is matured in wooden barrels for one year. Grade N is an industry standard that indicates the protein content and quality of fish sauce. Commercially available fish sauces are usually less than 20° N. Red Boat is 40° N.

Use this fish sauce “neat" over roasted salmon, halibut or scallops, toss with sautéed greens and lemon or blend with butter and smear over a freshly seared steak or lamb chops. It’s particularly good with lime, Red Kampot Pepper and palm sugar as a dipping sauce or salad dressing.

Think of it as liquid umami that can be used in marinades, dressings, soups or stews.