Red Boat 40 Fish Sauce

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New Artisanal Fish Sauces

Soraya reviews Red Boat Fish Sauce #40

By Florence Fabricant

    In the United States, most types of fish sauce that funky, essential Southeast Asian condiment often contain water, sugar, MSG and anchovy extract. Almost all of these are from Thailand and Singapore.

    But Cuong Phan, a refugee from Saigon who settled in California in 1979 at age 20, missed the flavor of Vietnamese fish sauce that his family made in its small factory on Phu Quoc Island and was determined to make it available in the United States. He bought a small factory on Phu Quoc and now sells the sauce, made of the liquid that is drawn from salted anchovies fermented for more than a year in wood barrels.

    It 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 sauces intensity, with 40°N more concentrated.

    Red Boat Fish Sauce is $8 for 24 ounces of the 35°N, and $10 for 17 ounces of the 40°N, from redboatfishsauce.com.

    Red Boat 40 N Fish Sauce

    Were adding UMAMI – Red Boat 40° N Fish Sauce. The best fish sauce on the market!

    Great Taste 2020 : 1 Star Award: Simply Delicious

    Judges Comments:

    This deep amber sauce has a wonderfully punchy fermented fish nose to it. The flavour is savoury and umami with a rich but clean fish flavour. The fish and umami notes have length and there is a rounded flavour. It tasted nice on its own and it would be a great ingredient in cooking. This product seems more assertively fishy than many commercial fish sauces and as such displays considerable character.

    Made from wild-caught black anchovy and sea salt from our neighbouring island of Phú Quc, Vietnam. Single-press Red Boat 40°N is barrel-aged using a centuries-old fermentation tradition. No preservatives or MSG. Just unsurpassed quality and flavour.

    The traditionally crafted fish sauce is matured in wooden barrels for one year. Grade N is an industry standard that indicates the protein content and quality of fish sauce. Commercially available fish sauces are usually less than 20° N. Red Boat is 40° N.

    Use this fish sauce neat over roasted salmon, halibut or scallops, toss with sautéed greens and lemon or blend with butter and smear over a freshly seared steak or lamb chops. Its particularly good with lime, Red Kampot Pepper and palm sugar as a dipping sauce or salad dressing.

    Think of it as liquid umami that can be used in marinades, dressings, soups or stews.

    Ingredients: anchovies, sea salt.

    • Calories 15

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    5.08 x 5.08 x 27.94 cm 498.95 Grams
    IngredientsWild caught black anchovy, sea salt
    Serving size
    4.7 out of 5 stars
    Date First Available

    Wild caught black anchovy, sea salt

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    Disclaimer:While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read and follow labels, warnings, and directions before using or consuming a product. This product may not be right for you. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Amazon.ca assumes no liability for inaccuracies or misstatements about products.

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    A Whole Different League

    BLiS Barrel-Aged

    Blis Phu Quoc, Vietnam / United States $17.95

    It was agreed that this should not be considered among our tasting as its a whole different animal. The flavor is something totally different.Blis is a collaboration between Blis and Red Boat. Theyve simply taken Red Boat 40°N and aged it in charred barrels for 7 months. The result is pretty extraordinary. Its rich, smoky and peatyand when I say smoky, I mean smoke for days. Like drinking Laphroaig around a campfire while smoking a brisket. Id use this like you would use Worcestershire sauce. I can see a barrel-aged fish sauce experiment of my own in the future.

    Salt Level: Medium Ingredients: Anchovy, Sea Salt Protein: 3g Protein per 1 Tbsp

    Nuoc Cham Vietnamese Dipping Sauce

    Red Boat 40°N Fish Sauce

    Nc Chm is magical, like a glutamic acid-spitting komodo dragon capable of granting culinary wishes. That kind of magical. The Vietnamese understand this. Its high time we white folk caught on.

    Ive often been known to exaggerate, but Im deathly serious when I tell you that this simple dipping sauce will change the way you eat. And by that, I mean youll find yourself preparing food with the sole purpose of being drown in the sauce. Nuoc Cham is the quintessential Vietnamese dipping sauce. Its a simple mixture of fish sauce , water, lime juice, sugar, garlic and chilies. Salty, sweet, sour, spicy, with umami kick. What more can you ask for? I prefer to split the lime with rice wine. It is less traditional, but I like the balance that it brings. I also use a bit less sugar than you often see. If you commonly shy away from fish sauce, I implore you to give this a try. Its so much more. And its anything but fishy. We recently conducted a tasting of fish sauce brands, Red Boat surfaced as our brand of choice.

  • 120 mL fish sauce
  • 30 mL water, or coconut water, hot
  • 30 mL rice wine vinegar
  • 30 mL lime juice
  • 30 grams sugar
  • 1 to 2 garlic cloves, finely minced
  • 1 to 3 bird’s eye chilies, red, thinly sliced
  • 1 to 2 tablespoons of toasted sesame oil
  • Spring onions, very thinly sliced
  • Slice chilies thinly. Split and deseed for less heat. Combine sugar with hot water to dissolve. Add remainder of ingredients and stir to combine.
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    Top Reviews From The United States

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    Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Amazon.com assumes no liability for inaccuracies or misstatements about products.

    Look For Higher Protein Content

    Every brand was intensely flavored, but the best of these balanced saltiness with a complex, savory taste. Less successful brands were either overwhelmingly salty or unpleasantly fishy. Two brands listed anchovy extract instead of anchovy on their ingredient lists, but one was near the top of our rankings and one at the bottom, so we discounted it as a significant factor. What did turn out to be key was protein content. An independent lab confirmed that our winner contained nearly double or even triple the protein of the other products in our lineup: 20.58 percent protein by weight, compared with 11.44 percent for our runner-up and 7.44 to 8.92 percent for the remaining products. Though this sauce also had the highest sodium level, its abundance of protein kept it from tasting overly salty. Moreover, the other products tended to taste saltier, even though they actually had less sodium than our winner. This sauce was also the only one that didnt contain sugar.

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    Not Sure How Youd Use It

    We test everything we sell. Heres how wed use this.

    HOW TO USE

    Use this fish sauce as a savory complement to aromatic Southeast Asian flavors, such as vibrant lemongrass and creamy coconut. The deep savoriness of fish sauce is also a key ingredient in delicious dipping sauces, paired with plenty of fruity and acidic lime juice, a spoonful of sugar, and some sliced chiles for heat. Beyond the traditional flavors of Southeast Asian recipes, a touch of fish sauce can enhance the savoriness of any dish, from beef or chicken stews to weeknight casual stirfries. Try it in sauces or mariandes as a full or partial substitute for worchestershire sauce for extra-deep savory flavor.

    How We Tasted Fish Sauce

    Red Boat Fish Sauce

    When we last tasted fish sauce, we deemed all six brands in our lineup acceptable. But recently, when we developed a recipe for chicken braised in a fish saucespiked caramel sauce, we noticed significant variations in saltiness and quality among brands. An update was in order. We gathered five products from grocery stores and Asian markets and sampled them over white rice, mixed into a simple Thai dipping sauce, and in our Cook’s Illustrated recipe for Vietnamese Caramel Chicken.

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    What Is Fish Sauce

    Fish saucewhich is full of glutamates that enhance flavor in foodis both a condiment and an ingredient. It gets its signature flavor from a potent source: fermented anchovies. Manufacturing methods vary among producers, but the basic process is the same: Fresh, whole anchovies are layered with sea salt and left to ferment in vats for at least 12 months. Over time, the fish breaks down and the salty liquid that forms is collected and filtered before bottling. Its strong stuff with an intense aroma. But theres a reason that this pungent sauce is a critical component of many Asian cuisines and is becoming increasingly commonplace in American kitchens. It boasts a rich, savory taste and a brininess that brings out depth and flavor in everything from dipping sauces and soups to stir-fries and marinades.

    Does Red Boat Fish Sauce Need To Be Refrigerated

    It is best to refrigerate the product after opening it for maximum freshness however, if the bottle is kept at room temperature, the product will not be harmed in any way. Natural sea salt may crystallize on the bottom of Red Boat sauce bottles on occasion.

    Is Fish Sauce Ok If Not Refrigerated? Soy sauce and other fermented condiments, such as fish sauce, will keep well at room temperature, where they will ferment further and change slightly in flavor but remain safe to eat. Hot sauces are usually vinegar-based and can last up to three years on the counter.

    How Long Does Red Boat Fish Sauce Last? The shelf life of Red Boat Fish Sauce is 36 months from the date of manufacture. Red Boat Fish sauce will keep for a year in your refrigerator after it has been opened. However, youll be lucky if this lasts more than a week!

    How Long Is Fish Sauce Good After Opening? A bottle of fish sauce can last for two to three years once opened .

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    Is Fish Sauce Similar To Oyster Sauce

    a sauce made from fish This sauce, which is made from fermented fish, is thinner and has a fishier flavor than oyster sauce. Its also less sweet and saltier. Fish sauce is especially good for flavorful dishes that wont be overpowered by it or that already have a fishy flavor, like stir-fried fish.

    Do Sauces Need To Be Refrigerated

    Red Boat 40°N Fish Sauce

    Refrigeration is not required. Soy sauce, oyster sauce, fish sauce, honey, and hot sauce are examples of condiments that dont need to be refrigerated. Vinegars and olive oil are pantry staples, according to Feingold coconut oil, on the other hand, should be kept out of the fridge because it hardens at below room temperature.

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    What Is The Best Fish Sauce Brand

    We put everything to the test. Winner. 40°N Red Boat Fish Sauce Thai Kitchen Premium Fish Sauce is now available for purchase. Now is the time to buy. In every taste test, this product received high marks. A Taste of Thai Fish Sauce. Golden Boy Brand Fish Sauce is now available for purchase. Now is the time to buy.

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    Wild black anchovies are caught off the coast of Phu Quoc, Vietnam.

    Salt

    Upon catching, anchovies are salted immediately to preserve freshness.

    Ferment

    Anchovies are brought back to the barrel house and fermented for 12 months. Each barrel holds 13 tons of black anchovies. Only two ingredients are used: anchovies and sea salt.

    Press

    • Is Discontinued By Manufacturer :No
    • Package Dimensions :10.39 x 4.02 x 3.94 inches 5 Pounds
    • UPC :869125000117

    Anchovy, Sea Salt

    Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.

    4.9 out of 5 stars

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    Jenn Louis’ Braised Pork Meatballs

    A Delicious Elegant Weeknight Meal

    These meatballs are great with a light broth over rice as pictured or served with your favorite marinara sauce. Serve them as hors d’ouevres, in a sandwich or as a bite size snack!

    For the meatballs:

    • 2 pounds pork shoulder, ground
    • 1 ounce ginger
    • 1 tablespoon Red Boat 40°N fish sauce
    • 2 teaspoon salt

    How To Serve Nuoc Cham

    RED BOAT FISH SAUCE FACTORY TOUR: What is umami flavor taste?

    There are so many ways to use this sauce. Traditional ways to serve it are over grilled meat/seafood/pork/chicken noodles bowls like these:

    It’s also incredible served as a dipping sauce for these Vietnamese Egg Rolls or these Chicken Summer Rolls.

    And if you have simple grilled meat, pork, chicken or even seafood, you can just dip it in this sauce for a boost of flavor.

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    Red Boat Fish Sauce 40n Product Of Vietnam

    $14$21

    The finest fish sauce made with only two ingredients, using a centuries-old traditional slow fermentation method to create the exceptional standard.

    Red Boat premium fish sauce is a secret ingredient used by professional chefs and home cooks around the world. A national treasure of Vietnam, Red Boat is made using traditional chemical-free fermentation methods, a unique two hundred-year-old artisanal process using only the freshest cá cm , salted minutes after leaving the sea and then aged for over a year in traditional wooden barrels. Red Boat anchovies are sourced exclusively from the crystal clear waters off the Phu Quoc Island archipelago. Red Boat is pure, 100% all-natural first press extra virgin Vietnamese fish sauce. Made from only two ingredients, it is free from added water, MSG, and preservatives.

    The quality of fish sauce is determined by protein levels. No other fish sauce has a natural protein content higher than Red Boat 40°N. Packed with B vitamins and minerals, the extra-rich protein content gives Red Boat a unique character and savory flavor that is healthy and delicious. Red Boat fish sauce gives all of your favorite recipes that elusive fifth flavor umami. Try it with all things Asian, ceasar salad, pasta, braised dishes, or any seafood-based recipe.

    What We Learned

    Color comparison: New Town 60°N, Red Boat 40°N, Three Crabs

    Good fish sauce should be fish and salt, nothing more. While it will smell like fish, it should not stink or smell foul. All of the brands we tasted that smelled off, tasted off. The color should be a dark amber. Our top 4 had nearly identical colors, while the lower scoring were often a pale tea color. Its widely believed that the best fish sauce comes from Vietnam, and while our sampling is hardly enough to confirm conclusively, our top two do represent this sentiment. Quality fish sauce degrades with time. Much like wine, fish sauce is subject to oxidation. Its best to refrigerate your fish sauce and use within a year of opening.

    There are countless manufactures and importers of fish sauce. Many of the importers are small operations importing what they can get from different family and regional producers. It would be impossible to taste them all. Weve tried to cover the major brands as well as some of smaller imports.

    Next time youre shopping Id urge you to read the labels. Check the country of origin, its often not whats represented in the design. But most importantly, check the ingredients. Ideally, you want: fish and salt.

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