Red Boat Fish Sauce 40°N 250 ML (Pack of 3) by Red Boat

I first fell in love with Thai food about 20 years ago, when a date took me to a hole-in-the-wall Thai restaurant. I had grown up on standard American fare, and was relatively uncultured. So when we walked in, and I smelled the unfamiliar food from the kitchen wafting through the restaurant, I was unsure about the culinary experience I was about to embark on. My date, undeterred by my reluctance, ordered a 3 course meal for us. We started with satay and peanut sauce, moved on to chicken and coconut milk soup, and finished off the meal with a traditionally prepared Pad Thai. I still remember that meal vividly, and I have been head-over-heels in love with Thai cuisine ever since. Up unto that point, I had honestly never tasted anything so good, and so vibrant! I have since learned to cook Thai food, and in fact, prepare Thai inspired dishes in my kitchen on a regular basis.In my journey to become an experienced Thai chef, I had to add Fish Sauce to my pantry. Now, just the words "fish sauce," sounded utterly repulsive to me, but emboldened by my memories of that delicious Thai food I experienced in that hole-in-the wall restaurant, I knew I had to take a leap of faith and begin using it in my recipes. Somehow, soy sauce was no substitute, and in fact, seemed to work against the flavors so integral to the Thai dishes I was preparing. So I bought the brown liquid from a local Asian market, and brought it home. I remember measuring that first tablespoon, and trying to convince myself that this was the magic ingredient that my Thai dishes were missing. I tried to ignore the odor of dirty socks that perfumed the air when I added the fish sauce to my Thai green curry dish.And you know what? It WAS the missing magic ingredient! My Thai recipes came alive, and were everything I remembered from that day way back when. I cannot cook a Thai dish without fish sauce, and in fact, I am skeptical of any Thai recipe I find that does not include this magic elixir. I have found that Fish Sauce is an acquired taste, that you should use it in small amounts at first, to develop an association between it's pungent smell, and the addicting, but subtle, flavors it produces in Thai cuisine. Once that association is made, you'll be able to add it much more liberally to your recipes, and in fact, grow to love that smell of dirty socks, because that means something very good is about to land on your dinner plate (:That brings me to my review of this product, Red Boat Fish Sauce: This fish sauce is ultra premium, and other fish sauces on the market absolutely pale in comparison. Red Boat is rich and complex in flavor, and adds a subtly to your Asian dishes that is hard to describe. Most fish sauce is brown in color, when held up to a light, but Fish Boat has amber hues. I'm guessing this has something to do with the fact that most fish sauce on the market is some type of fish base paste, mixed with salt, sugar and water. But Red Boat fish sauce is created through a traditional fermentation process of freshly harvested wild anchovies, and salt... and that's it! This amber liquid is the result of an extra virgin first press, and is bursting with health giving properties.I cannot recommend this product enough, it has taken my Thai cuisine to the next level, which I didn't even know was possible until I purchased this product. I have since purchased four more large bottles. Thank you Red Boat!

With simple and pure ingredients, this fish sauce is developing a devoted following and good reputation. Of course, this is an essential ingredient for Thai cuisine, from curries to noodle dishes. You can't make a good Pad Thai without it. However, do your research to see the increased use of fish sauce in other dishes, to add that indescribable umami taste. As fish sauces go, this brand is a little pricey. However, a little goes a long way, especially in a product that does not have the strange chemicals of other brands. Note the need to refrigerate the product after opening.

As a Vietnam Vet who lived on the local vendor egg fried rice off the streets I knew something was missing from my home made fried rice. I tried for years to figure out what that missing ingredient was and this was it. Fish sauce. This Red Boat fish sauce is what is needed to complete your fried rice at home. Just sprinkle to taste after frying and it is great tasting stuff. Adds just the right amount of saltines to your rice or food with no aftertaste or bitterness. I also add fresh garlic and ginger. This stuff is the real deal. This sauce is also good on fish in foil on the grill with added spices. If you like Southeast Asian food - this sauce will add some depth to your cooking tastes. The sauce is very high quality and you can tell this in the smell and taste of the sauce immediately. I think you will enjoy.

All my life, I have avoided canned anchovies, because they taste horrible. I read some wonderful things about this sauce on the internet, but it is made from anchovies. I considered it a real gamble to order a bottle of the Red Boat Fish Sauce.WOW! This stuff is tasty and the flavor is so intense. I do not know anything about Asian cooking, but this sauce is truly nectar of the gods. A few drops of the fish sauce will add a truck load of flavor to your seafood dishes. I use it to reinforce the flavor of fish with a milder taste. I am finding it to be a very versatile flavor enhancer. Yesterday, I composed a dressing for a green salad. A few drops of fish sauce whipped into a little olive oil and rice vinegar produces a nice savory dressing.As a another reviewer noted, this is a finishing sauce. I add it after the food is cooked. I believe the quality of the sea salt in this product makes a huge difference. If you want to add a savory flavor to your dishes, give it a try.P.S.I still hate canned anchovies.

I've been perfecting my South East Asian skills for a few years and I've always been cautious/nervous about adding Fish Sauce to my meals as they tend to overpower the dishes with heavy saltiness.I've no problem with adding fish sauce to my dishes but the big-box-grocery store versions were just very dangerous to me while I made meals. Too much and it could turn a day's work into a SALTY MESS! (yes it takes almost an entire day to make a wonderful SEA or Korean meal)After some research I bought this Red Boat. It came in the mail today and I couldn't wait to taste it!At first it had all the wonderful salty fish taste and in an instant it was gone!I quickly tasted my old brand to experience the difference and it was night and day. The old brand stayed on my palette for 15-30 seconds or so.I did the Red Boat taste again and noticed it's, "flash of taste" with much less lingering -- almost no lingering acid "throaty feel"You have to try this and test it out for yourself and come back here and tell me I'm wrong!***** stars!

I'm a convert to this fish sauce from Red Boat, even though it is relatively expensive compared to other fish sauces. It's worth it, I think. I believe that I will be using more fish sauce in my dishes than ever before. I think this stuff does a great job of enhancing. I can see using it in recipes where it's not even called for! Just for that little extra flavor depth, that umami zip and zing.