Red Boat 40 North Fish Sauce

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Red Boat only uses black anchovies caught off of the crystal clear waters of Vietnam’s Phu Quoc archipelago. Upon catching, anchovies are salted immediately to preserve freshness. Anchovies are brought back to the barrelhouse and fermented for 12 months. The sauce is fermented using a centuries-old traditional method in large wooden barrels for a clean, natural umami flavor. After fermentation is complete, the first extraction from the barrel (the first-press) is bottled. No preservatives or MSG. Just unsurpassed quality and flavor.

After moving to the United States, Cuong Pham was hungry to recreate the flavors of his childhood in Saigon. But not even the vibrant Asian markets of San Francisco offered the intensely fragrant first-press fish sauce, n∆∞·ªõc m·∫Øm nhi, that Cuong remembered from Vietnam. So in 2006, Cuong decided that if he couldn't find it, he would make it — and started Red Boat Fish Sauce. Returning to Vietnam, Cuong expanded a small, family-run facility on the tropical island of Phú Qu·ªëc. With its clear waters and traditional fishing communities, Phú Qu·ªëc has long been renown for producing the world's greatest fish sauces. Cuong partnered with expert fishermen and revived a centuries-old fermentation tradition. Today, the Red Boat brand is stronger than ever. In an era where transparency, traceability, and sustainability reign supreme, Red Boat is just as committed to quality ingredients and its time-honored fermentation tradition as the day it was founded. That means no additives, no preservatives, and no flavor enhancers. Just the purest fish sauce on earth.


17 fl oz. bottle