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"Here, in the past couple of years, fish sauce, like so many other uniquely ethnic ingredients, has wandered into the universal pantry and is now used as a seasoning in non-Asian dishes as well. Red Boat has been my favorite brand of fish sauce because it’s fresh tasting, vibrant and light, and unlike some brands, there’s actually nothing fishy about it."
“Why are some of the country’s top chefs also advising that we go the extra mile for things like fish sauce and capers? It all comes down to flavor. I love Red Boat Fish Sauce. It has awesome balance and you know what you are getting. Super consistent.”
"In the United States, most types of fish sauce often contain water, sugar, MSG and anchovy extract. Red Boat is amber and clear, with a deep, mellow complexity, and made from only anchovies and sea salt. There are two grades, 35°N and 40°N; the degrees refer to the amount of nitrogen per liter, a measure of the sauce’s intensity, with 40°N more concentrated."
"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."
"Red Boat Fish Sauce is made using only fresh anchovies and salt, this pleasantly balanced, slow-fermented fish sauce brings out great caramelization in roasted meat."
"Red Boat certainly knows the power of storytelling: the company recently sponsored a trip to Vietnam for several Food Republic bloggers to learn about fish sauce. Red Boat sends its extra-virgin fish sauce to gourmet retailers like Dean & Deluca in New York City’s SoHo, where a 250-ml bottle sells for $10."


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