Red Boat Fish Sauce | Premium 40°N Fish Sauce made with just 2 ingredients in Vietnam | Keto, Paleo & Whole 30 | Gluten and Sugar free | 17 fl oz

I grew up on Southeast Asian cuisine such as Vietnamese, Thai and Khmer food so having fish sauce was a must. This sauce was very pleasant to cook with. It reminds me of Squid Brand fish sauce but just in a trendier package. I cooked shrimp with onions and tomatoes with this, along with some stir fried dark meat chicken with basic veggies and the flavor matched what memory serves. The render chicken schmaltz along with black pepper, soy sauce, oyster sauce and this fish sauce made a wonderful sauce to suspend that stir fry in. Over pillowy white rice and it was heavenly. Don't get me going on the shrimp dish, it's a southeast Asian classic and Tomatoes and Onions cooked with soy/oyster/fish sauce is a hard hitting home cooked meal. Even my wife, who is Austrian American, loves this fish sauce. But then again she loves stinky cheeses and all that funky stuff also so she's probably not the common barometer for it :). If you haven't used fish sauce before, it's a great flavor enhancer and umami bomb. The smells pretty potent but it cooks out and it really adds a punch to your dish. Even the late Anthony Bourdain suggest people who normally wouldn't use it to add it into things like their stuffing for Thanksgiving. Some of the best Guacomole some of my friends and guest of the family had was at a July 4th party where my sister used a little fish sauce with your normal Pico, Lime, and Avocado and people couldn't stop eating it. I think this Red Boat Fish sauce is a good one to get to try Fish Sauce out.

Very salty but very good...just use sparingly for a nice salty bite!

This is my favorite fish sauce, by far. My experience and opinion of Red Boat formed in the context of having used other fish sauces in the past, so I'm reviewing this one by comparing it to those. Tiparos used to be my go-to brand. It has a classic flavor—salty, savory, not subtle, but not strong. It's no accident that so many other brands have names similar to "Tiparos". It was one of the first mass produced brands and is familiar to many people around the world. Its agreeable flavor and value lend it a broad appeal. It works well in a wide variety of uses: as a light seasoning, as the mainstay of a cooked sauce, or as a raw dipping sauce (as in nam prik). Three Crabs is more pungent than Tiparos. It's good if you want a stronger, more savory flavor. It's not subtle, rather fishy, and maybe overpowering in raw form. It's easily one of the cheapest brands, so you get a lot for your money. Red Boat reminds me of Tiparos more than Three Crabs, in that it strikes a very nice balance in the strength of its flavor. One the one hand, it's powerful enough to retain plenty of flavor when it's cooked. On the other hand, it's mild enough that it still works really well in raw form. More than either of the other brands, Red Boat has an incredible depth and complexity of flavor. It's highly distinctive. Having entrained my palate to Red Boat, whenever I try another brand, it's never quite as satisfying. This one deserves all the praise it's given. I have absolutely no misgivings about paying more for it. To conclude, I draw an analogy to wines. Tiparos is like a Merlot—pleasant, medium bodied, highly versatile, but very simple. Three Crabs is like a Malbec—strong, dark, and unforgiving. Red Boat is like a fine Bordeaux—a bouquet of flavors, a medium-to-full body, deserving of appreciation on its own, but getting along splendidly with others.

Best fish sauce out there. Works well in my recipes, love that there is no added ingredients, just salt and fish! The bottle lasts us a while, good in my kimchi.

Very good, strong flavor and aroma

I regularly cook Chinese and Japanese dishes, the real stuff, with authentic ingredients. Eventually, I wanted to branch out a little to get more familiar with Vietnamese flavors. So I ordered this, everyone said it was funky, but I thought, I eat all kinds of fermented stuff, can't be that bad. But once I opened it up, I was really disappointed with the smell. I like seafood, but to me, this smelled more like dirty socks. With a sad face of defeat and disbelief, I put it away. As luck would have it, I ran into a Vietnamese recipe for chicken thighs last week that included this sauce into the marinade. The finished dish reminded me of something that I ate at a restaurant and I had been chasing a recipe for chicken like that - for ages. It looked so delicious, with a thin caramel glaze. So I looked fish sauce up again, and found out (through ai) that the funk cooks out almost immediately when it hits the heat. Why, oh why... would people omit that detail? It's the most important piece of information about this sauce. Some will maybe mention that it cooks out. But just saying "it cooks out" - after hearing for half an hour how it's "funky" in a culinary show - does that mean anything? Not really, and it leaves people reluctant and misinformed. When you cook with wine, the alcohol also cooks out, but you can still taste that you cooked with wine, right? So just saying "it cooks out" does not explain. To be accurate... the funk cooks out (and very quickly) upon hitting heat. Then you're left with a purified umami flavor. Now THAT is information people will know what to do with. Or why don't they say it like, it's only funky smelling when raw in the bottle... Anyhow. I made the recipe, it was delicious, and in spite of my slightly raised eyebrow, the funk did disappear, and the remaining flavor blended in deliciously. It was a household hit. Then I tried using it in similar marinades on fish, then in fried rice alongside soy and oyster sauce, with excellent results. I think I'll have a lot of fun discovering more great uses for this sauce. Since my husband eats it, you can rest assured that it is not some oddball "acquired taste" thing. Trust me on that, because that man has not acquired a taste since he was born.

This is the BEST fish sauce I’ve ever used. I’ve used the crab and the dear mam ones and they make my viet grilled pork taste super fishy so I thought people were gatekeeping their recipes or something but it’s defs the fish sauce. BUY THIS ONEEEE. I make viet grilled pork with this fish sauce and allulose and it’s amazing for my keto diet.

Red Boat is the undisputed king of fish sauces. It is even OK straight, probably the only fish sauce that I'd say that about. But like all fish sauces, it really shines as an ingredient in recipes where it adds depth and umami to dishes. I see Red Boat has a premium product now with greater nitrogen, which usually translates to greater umami flavor. I've not tried it yet, but the regular version has stood the test of time as a huge flavor contributor. I've given up on all other fish sauce at this point -- Red Boat all the time now.

Great product

On découvre avec la sauce red boat qu'il y a sauce nuoc mama et sauce nuoc mam ! Celle-ci n'a que le goût du poisson salé, c est délicieux, pas écœurant du tout, et bonus : c est bon pour la santé puisqu'il n'y a aucun additif, contrairement aux sauces bas de gamme du commerce. Certes le prix est nettement plus élevé, mais comme le goût est pur, une cuillère à café suffit pour tout un plat pour 4 personnes. Donc finalement, c est plus économique. Je recommande cet article, qui tient toutes ses promesses.

Buen producto

Kaufgrund: Gekauft, weil wir Fischsauce regelmäßig nutzen und über die Jahre viele Marken ausprobiert haben. Für meine Mutter, für meine Frau und für mich ist das die leckerste Fischsauce. Nutzungsdauer: Seit Juli 2025 regelmäßig im Einsatz Qualität & Zusammensetzung: Die Red Boat Fischsauce besteht ausschließlich aus Sardellen (80 %) und Salz. Der hohe Sardellenanteil und die reduzierte Zutatenliste sorgen für einen klaren, intensiven Geschmack. Praxiserfahrung: Wir nutzen Fischsauce häufig beim kochen von vietnamesischen, thailändischen und anderen südostasiatischen Gerichten. Aufgrund des höheren Preises verwenden wir die Red Boat Fischsauce vor allem, wenn sie ungekocht verarbeitet wird, z. B. Dipsaucen, Nachwürzen in Nudelsuppen. Für reine Kochen greifen wir auch öfters zu anderen Fischsaucen, die geschmacklich anders, aber ebenfalls sehr gut und günstiger sind. Positiv: -Sehr intensiver, ausgewogener Geschmack -Hoher Sardellenanteil (80 %) -Sehr natürlich, keine Zusatzstoffe außer Salz -Ideal für Dips und zum Nachwürzen Negativ: - Höherer Preis (wegen der Qualität aber vollkommen gerechtfertigt) Geeignet für: -Alle, die Wert auf Qualität, Natürlichkeit und Geschmack legen. -Besonders für Gerichte/Dips, bei denen die Fischsauce ungekocht verwendet wird. Eher nicht geeignet für: -Käufer, die große Mengen ausschließlich zum Kochen benötigen. -Sehr preisbewusste Nutzer, aber auch diese Preisbewussten sollten es mindestens einmal probiert haben um den Unterschied zu schmecken. Fazit: Für uns eine außergewöhnlich hochwertige Fischsauce. Wir kaufen sie regelmäßig nach und verschenken sie auch gerne. Der höhere Preis ist angesichts der Qualität absolut gerechtfertigt

The product itself looks superb and I've no doubt I will be very pleased once I start to use. (currently got a supermarket one on the go) Why am I reviewing now? - partly to say what the ingredients are: anchovies and salt. No added sugar and no shellfish (Important for me as I'm allergic to some of them). Bought 21 April 2016, expiry date 12 Nov 2018, so plenty of time to use. Size: 17 fl oz, or 525ml, rather than the 500ml advertised (I'm not complaining). Reviewing the packing in a review of the product is frowned on but this is such a difficult product to post that packing virtually becomes as important as the product itself - I bought solely because it was being sent by Amazon UK so I knew outer packing would be good; the seller was an Alabama company called Friday 515 who presumably are responsible for the inner packing: bottle well sealed, placed in a sealed plastic bag, (so any spillage would have been contained), triple taped bubble wrapping, all inserted in a heavy duty well fitting box. Perfect. I think it is going to be well worth what I paid. Edit: I'm allergic to shellfish, but not all. I 'tested' (ate a small amount!) of anchovy prior to using regularly and I'm OK no reaction. If you are allergic to shellfish you may or may not be allergic to anchovies. Edit: Now using, high quality, not sure its going to last me as long as I thought, as I'm finding it a useful addition to several types of meals. Yet to try in scrambled eggs! Its not as fishy smelling as other reviews led me to believe and there is no fishy taste in any completed meals.