Press

"When it comes to buying fish sauce, there are hundreds of varieties out there [...]. 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."

"There's no aggressive smack of salinity in the 40N or 50N. Instead, there is a rounded, mellowed, briny marriage of its two ingredients and an almost sweet, buttery finish that is especially noteworthy in the 50N."

“[Red Boat] Anchovy salt makes adding that coveted funky-salty-earthy burst easier than ever. I just sprinkle it on whatever I'm cooking instead of regular salt, and there it is, the magical, mystical power of umami.”

"I love Red Boat Fish Sauce. It has awesome balance and you know what you are getting. Super consistent."

"Red Boat has become a chef favorite in recent years for being a first-press, extra-virgin fish sauce [...] yielding an especially intense umami flavor."

"Red Boat’s singular flavor—less of a fish taste and more of a tantalizing funk like that of Iberico ham or Parmesan cheese—quickly garnered business from Vietnamese who remembered the traditional fish sauce from their homeland..."