Made from black anchovies caught off the crystal clear waters of Vietnam's Phu Quoc archipelago.
Traditional Fermentation Process
Our fish sauce is fermented using a centuries-old traditional method in large wooden barrels for a clean, natural umami flavor.
We bottle only first press fish sauce as indicated by our classic dark amber color, guaranteeing it is never diluted.
Press & Praise
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 test kitchen, we're partial to Red Boat brand.
I consider Red Boat Fish Sauce a favorite ingredient and one of my kitchen pantry essentials...I find endless ways of using this umami-rich sauce to deepen the flavors of many of my recipes, both Asian and non-Asian.