chef's gradeLeading chefs choose Red Boat
sustainably sourcedMade from wild-caught black anchovy
100% PureNaturally protein-rich first press
In 2006, Red Boat founder Cuong Pham set out to recapture the flavors of his youth and turned a 200-year-old fermentation tradition into the industry standard. Discover what makes Red Boat Fish Sauce the purest on Earth and the number-one choice of top chefs around the globe.
Red Boat salt is often my secret ingredient when making interesting dynamic rubs. The salt is delicious — sharp with a big punch of umami.
Jean-Paul Bourgeois, Blue Smoke, New York City
Behind salt, fish sauce is my number one ingredient to add to every dish. This is a trick that I picked up from Chris Cosentino and sincerely owe him for the advice. My preference is Red Boat 44 as it’s pressed like olive oil and has a cleaner flavor to it.
Justin Barbour, 303 Magazine
When you want to pump up a dish's savory richness, splash in some fish sauce for depth of flavor that isn't just plain fishy. In the rest kitchen, we're partial to Red Boat brand.