Red Boat's product is the world's first and only kosher-certified fish sauce, with a clean, crisp minerality and robust umami flavor reminiscent of Parmesan. Under the supervision of Rabbi Menachem Hartman, wild-caught black anchovies are hand-sorted for their quality and fermented with sea salt in barrels that have been checked to make sure they are kosher-grade. After 12 months, the resulting liquid is pressed out and bottled—that's it. All of the flavor in this fish sauce comes from the natural aging process, not added sugar as is the case with most commercial fish sauces. Though its initial aroma is intense and pungent, the flavor isn't fishy but rather a bold, complex and savory.
Silicon Valley engineer Cuong Pham started his company in 2011 as an effort to recreate the bold flavors and intense aromas of his native Vietnam and make them available to home cooks in the States. With a commitment to transparency and sustainability, Red Boat has revitalized the fish sauce industry on Phú Quốc, once famous for its traditional fishing communities and fish sauce factories.
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.
Net Volume: 8.45 fl. oz.
Ingredients: wild-caught anchovy and sea salt
Place of Origin: Vietnam