We love this fish sauce because it is smoother and more complex than other varieties, with a unique nutty quality. To make it, Red Boat ferments wild-caught black anchovies with sea salt for 12 months in wooden barrels, then presses out and bottles the resulting liquid—that's it. All of its flavor comes from the natural aging process, not added sugar like with most commercial fish sauces. Its name is a reference to degrees N: the scale used to measure the amount of nitrogen in fish sauce, which correlates to protein content and thereby flavor. Forty degrees is up to three times the amount of protein of other brands because the company doesn't dilute its product with water, another indicator of Red Boat's superior quality. Though the initial aroma is intense and pungent, the flavor of this fish sauce isn't fishy, but rather a bold and complex hit of umami. Use this fish sauce as a savory complement to aromatic Southeast Asian curry flavors, such as in our Lemon Grass-Coconut Tofu or Singaporean Shrimp and Chicken Noodle Soup (Laksa). It's also a key flavoring for our Thai Fried Rice and adds savory notes to sweet shrimp in our Thai Grapefruit Salad with Shrimp (Som Tom O) and Grilled Skewered Cilantro-Lime Shrimp. You can also make dipping sauces, such as the dressing of our Grilled Cilantro-Lime Skirt Steak inspired by our travels in Cambodia. Or try our Southeast Asian Chicken Salad with Cashews and Coconut or Vietnamese-inspired Caramel-Braised Chicken with Ginger and Lime to add a rich, savory element to chicken.

For fish sauce aficionados who are looking for the next level of umami, Red Boat's Mắm Nêm will bring bold flavor in the smallest quantities. Made only from wild-caught black anchovies and sea salt, it is fish sauce aged for 12 months that hasn't undergone any pressing or filtration, resulting in an even more pungent and concentrated product. All of the flavor comes from the natural aging process, not added sugar as is the case with most commercial fish sauces. We like how it contributes the same saltiness as anchovies but with a more savory, complex flavor. It's similar to garum, the Italian fish sauce that originated from the ancient Greeks and Romans.

This fish sauce-infused salt is made by extracting some of the brine from wild-caught black anchovies that have been fermented for 12 months to make Red Boat's fish sauce. The salt is dried back to crystal form, producing a rich seasoning that can be sprinkled into all kinds of recipes. It is ideal for dishes that can benefit from umami but not the addition of liquid. And despite its funky aroma, the salt doesn't taste fishy but rather like the ocean: crisp and briny with sweet-savory notes. We love Red Boat's all-natural complexity and crisp, clean taste; unlike many other fish sauce brands, the company uses no added sugar for dimensions of flavor.

In Vietnamese cuisine, “kho” refers to savory foods that have been stewed or simmered in an aromatic caramel sauce, and this complexly flavored one from Red Boat stands out. Besides its rich, balanced flavor, it has zero additives, preservatives or artificial flavor enhancers—unlike most supermarket brands. It’s also a great way to introduce Vietnamese cooking into your repertoire, as it’s a bit more subtle and nuanced than simply using fish sauce, which is also in this kho. We like how a touch of sweetness from coconut sugar combines with a bit of bite from black and red pepper. And the aromatics from ginger, shallots and green onions really round out the sauce. Try it in braises to boost flavor or on grilled shrimp, pork or chicken.