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The aging process results in a sweet, smoky flavor profile. All of our products tend to sell well in small, specialty, gourmet markets. And our biggest market for all of our products is food service rather than retail.
I recommend that you try it for yourself and make your own decision! I would love to hear your feedback. I am thinking that it is popular with non-Asians because of the changes that was added to please the non-Asian palate. Blis is really not a fish sauce though. See my notes in the taste test. Going to try Blis and interested to know your opinion again about Blis after the trip to the nuoc-mam world.
Hope you will find artisan nuoc-mam in Vietnam. I have read it. Sorry but I do not find it different from the traditional way to make nuoc-mam in Vietnam. I enjoyed your informative article! Thanks, Dean. Unfortunately I have no idea. I may be an importers rebottling. It is smokey, dark amber color, very mild in fish flavor and a touch of sweetness.
I like BLiS fish sauce and I probably would buy it again. So the question is, is it worth the money? Try it for yourself and you decide. Keep in mind that you only die once and eat everyday for the rest of your life. That said, I love it in dipping sauces and marinades. I almost always have a bottle on hand now. Thanks for the info Ted, yes the BLis is certainly tempting to try, I liken it to a great Balsamic Vinegar but not nearly as expensive. I think you either like Thai style fish sauce with added sugar or the Vietnamese style fish sauce without the added sugar.
This taste test shows that Kyle and Jaime prefer nuoc mam over nam pla. Who poured the fish sauce into the ramekins? Was it a person besides Kyle or Jaime? That was done by a third party.
All samples were in identical 50ml beakers. Numbers were marked on the bottom of the beaker. Tastes were done, then the third party recorded results based on a number.
Numbers were then matches with the brands after completion. Many even Thai would likely argue as much. Hi Kyle! Do you have any experience with this? I find them so much more interesting than any Japanese or made-in-Brasil ones� Best regards and good luck! That sounds very interesting! Jim, One can not put fish sauce in a spoon and do a taste comparison with other fish sauce. All fish sauce taste good when added and cooked in food.
It depends on where the fish sauce comes different sugar is added but the is in the pineapple that is added to help in the fermentation process and other manufacturers will add mangos or even sugar canes.
This taste test should have probably included Japanese and Korean fish sauces. All this blind taste test tells me that Kyle and Jaime likes these certain fish sauces. As I do not know either of them, I probably have my own preferences for fish sauce. To fairly compare all 13 fish sauce you must make 13 of the same dish pho for example and add the different fish sauce into them and taste how it enhances the flavor. Red Boat 40 n is not better than Patis in Diniguan.
I made homemade fermented fish sauce from Fish Offal from a native american group who sales fish at the Flint farmers market Just Blogged about it, you will see pictures of this year long experiment there.
Awesome write-up! Thanks Kyle for taking the time to test and all.. Really helped me decide on what to buy for some of my Asian food menu! Thanks for posting this interesting review. I wonder if the brands you reviewed are more easily available on the east coast? I do tend to not interchange the different fish sauces with the different cuisines, as the flavor note is markedly different and gives an off taste.
I stumbled upon your article while looking for news on Tiparos. Thank you for a thoughtful and detailed write-up. However, I have not been able to find Tiparos in my grocery stores in the last 8 months. And I live in Orange County, California! I have tried many different stores and I have asked the shop people but no one seemed to know why there has not been any shipment. So, if you do know of a reason for this scarcity of Tiparos in SoCal, please pass it along. My search for Tiparos and possible substitutes have forced me to devise a criteria for buying instead of just trial-and-error.
I look for two things in the label before spending money on the bottle: at least 2 grams of protein and very little sugar added. This guideline has served me well. Ingredients: anchovy fish, salt, water; 3 grams protein, 2 grams sugar? I am not sure how accurate the label is regarding the sugar. The taste is salty fish but smooth, not sweet.
As for the scarcity, I have no idea. There are mountains of it at our local Korean market. There are have been a few others, from Phu Quoc, that have entered the market since this taste test.
Son is one of the most notable, and is excellent. My preference still remains for Red Boat, however. This fish sauce is also being sold in Europe where misleading ads can result in million-euro penalty. Hope Red Boat does not have two standards. By the way, Vietnamese fish sauce producers have a traditional way to test their products. They tastes the sauces with a slice of boiled pork.
Going to be checking out the Red Boat factory and tasting a bunch of local sauces. To my limited knowledge, making fish sauce is similar to making wine. Therefore, the taste of true nuoc-mam are different from village to village, region to region but they all have delicious taste. Anchovy nuoc-mam is the most popular because of its easy taste.
Traditionally, there are many more special nuoc-mam which have special tastes. These ones have not much of customers and been disappeared from market, just like the fromage Camembert Lait Cru disappears from French supermarket.
Pure nuoc-mam will be mouldy in a few days if water is added. The true nuoc-mam-nhi is pricey so people use it fresh and pure, never make mixing sauce with nuoc-mam-nhi.
Nowadays, it will not be easy to find the true nuoc-mam. It becomes business. The true nuoc-mam production is not fast and profitable enough. The industrial nuoc-mam are all made from, or at least, added MSG, of course water and then preservatives. I am going to test it myself.
I will be traveling to Phu Quoc. Planning to visit Red Boat as well as go out with some fishing boats. My original question was more about tasting with pork? Boiling pork belly, then cut it into small slices, dip it a bit into nuoc-mam then taste. Try it. Normally when you visit Red Boat, they will offer a meal of boiled meats, fishes, seafood and pure nuoc-mam. Thought you might be interested in some knowledge to help deepen your experience. Traditional manufacturing methods result in histamine contents that are not allowable wherever there is food safety.
Histamine contents in raw fish start rising the minute they are caught and die, in the case of traditional methods for fermentation the histamine contents are through the roof.
Now it should be that nam plaa, as it is used as a seasoning and thus is only a small ingredient of a final dish, should maybe be allowed to have its traditional levels of histamine, however this is not how the food safety agencies see it as they want a level that is suitable for a whole range of fish products so most of the manufacturers that are going to supply export markets are going to be very conservative in terms of the histamine content that they allow in the bottle.
There has also been a likewise widening gulf between domestic production and export production. This accounts for many of the ingredients variances in some brands, where a local asian store might have imported domestic branded production which would not pass export branded controls.
The effective fermentation density of nam plaa is within a fairly tight envelope, so the easiest way for histamine content to be controlled is to cut the anchovy extract in this case fermentation extract with brine, reducing the overall strength read protein content, aka flavour of the product.
Thailand for instance no longer allows for the export of what would be super premium grade domestic production. Now it takes a certain type of business to deal with paperwork, inspections and licences. In general the businesses that are able to do these things are prioritising business, not flavour.
For instance the EU regime for the importation of dead animal products is absolute � every production unit that wishes to do so undergoes inspections, audits, every shipment is accompanied by certification. When a production facility is asked to make changes to their process in order to receive certification they do so in order to maintain their sales, flavour of the final product can often be a casualty.
Big inspection regimes like big business, and vise versa due to what is called the barrier to entry. The bigger you have to be to get a licence, the less of you doing it, so the competition decreases. Houses in Thailand used to make their own nam plaa or the evil cousin, pla raa in a big earthenware pot, not many of these production units are going to get health certs.
This is a process that is going to take an oily, meaty fish and turn it into a amino acid packed liquid. It is quite hard chemically to separate accelerated from natural i. That is a real western expectation that belittles the reality. They might have been leaving a written record, or been able to industrialise production like can be seen at a number of Roman sites, however it is much more likely that the products were developed independently. The use of fermentation as a technique to maintain nutritional content is found nearly everywhere that the weather was too warm and sometimes wet for any other method of preservation.
Your tasting method was close to correct, but it lacked rigour. You do have to incorporate the way the product is used in your methodology. In this way the dish is seasoned. Remember that fish sauce is not just used to add the stunning flavinoids and natural glutamates of fish sauce, it is the primary source of salt in asian cooking.
So different fish sauces with different protein contents and different salt contents are going to have different impact on the dish. Our taste buds are not good at dealing with a product like fish sauce � a seasoning � especially one which is so heavily loaded with twin hitters like umami from the natural glutamate and salt from the brine.
Also there is a major cultural divide between the west and the east when it comes to seasoning. In the west there is a belief that the chef knows best but in the east it is readily accepted that everybody has a different palate. I remember being stunned by the level of customisation instructions being given to a top award winning asian chef � with no resistance whatsoever. Palates differ. In many asian cultures this is easily dealt with by putting the primary flavours on the table, allowing the diner to customise such as at a noodle shop, where the condiments pots sit in the middle of the table, with fish sauce salt , vinegar sour , sugar sweet and chili spice.
So how do professional tasters compare fish sauces � standardise either the protein or the sodium for true sommelier style tasting. The boiled pork example quoted above, or steamed rice allow for the fish sauce to be tasted as they will be used. You also have to remember that the two primary impacts of fish sauce in a dish are the glutamic content and the sodium content, but the first and most powerful thing you will experience when tasting fish sauce like you did is the smell.
This would be the main difference between tasting a wine and tasting a fish sauce � wine is supposed to be drunk by the glass, with your nose stuck in it while fish sauce will contribute virtually nothing to the aroma of a dish. So if you want to taste fish sauce, plug your nose some people probably think this is a great idea anyway. And finally I have to disagree with the concept of putting fish sauce in the fridge. Leave it in the fridge and it will stay in the fridge, in which case it will end up oxidising anyway.
Fish sauce can be used to improve the flavour of most western cooking, just cut back the salt. Even the Romans discovered that. Thank you, Rock, for your informative and thorough explanation of the traditional and the modern manufacturing processes of making fish sauce. I have appreciated fish sauce for 15 years and sadly witnessed the decline of quality. In Australia it has beenobvious with the introduction of additives, sugar is now almost universal, but even more suss additives like MSG are becoming common.
Only yesterday i spied two bottles of Squid brand side by side at my corner store a large and a small the small was much darker, lower protein, extra sugar and sodium compared to the large! I purchased the big bottle. In my experience as a consumer in Australia, if you want the good gear, trawl the obscure corner Asian stores and read the labels, if you cannot read the label, you might be on to something!
While i do have access to good quality products like Red Boat on the internet, i also like variety.. Good Fish sauce is important. Rise up consumers and fight against the erosion of our basic human rights to consume fermented fish!
I am fish sauce producer from Phu Quoc � Vietnam. Your test is quite true, in my opinion. I have not tried Bliss but all the reason why Red boat is ranked the best � not because of its price but also the quality.
I am willing to share. Red Boat is going to be showing me around the island and how they make fish sauce. We were happy when we found Red Boat in a Chinese grocery in the area but not long. Still have more than a half of the bottle in kitchen. We all have allergy to it. It does not have added msg. Moreover, there no such thing as an msg allergy. Those people that thought they were had the same reactions to a placebo.
For instance? If you were indeed allergic to msg, you would be allergic to mushrooms, tomatoes, Parmesan cheese, steaks, etc. Maybe you are right. We have these symptoms: cold sweat, head ache, thirsty, rigid neck, weary back, a strange taste lasts on tongue for many hours every time having food cooked with MSG. Same symptoms with Red Boat. None of these problems if food has only natural flavors also home-made fish sauce with salt only. There is a test you may want to try.
Put a little fish sauce of some brands on little dishes and check what you see after a few hours. You could also ask for opinion from a chemist what a liquid from salted fish and fermented for more than 1 year should become in this test. Read this. You have lost your damn mind. MSG is not the cause of your ills. There have been hundreds of reports done on that fake malady. I disagree that there is no such thing as a msg sensitivity. If something has added msg I can feel sweats, a headache, etc.
I think this more has to do with msg being chemically produced is different than naturally occurring msg. Maybe the concentration? Things like seaweed, fish sauce, etc.
All those that were tested with placebos said the exact same thing. Hard to argue, but study after study have proved its all psychological. MSG is found in tomatoes, Parmesan cheese, potatoes, mushrooms, and many other vegetables and fruits so unless these people who claim to be MSG free must be eating grass, hay and wood pupls.
Also, Monosodium glutamate MSG is the sodium salt of the common amino acid glutamic acid. Glutamic acid is naturally present in our bodies. Could it be a question of concentration levels as eyeo suggested.
Something is affecting people, and to say it is just psychological is frankly rubbish. I can eat a plain bag of potato crips. If I eat salt and vinegar flavoured or cheese falvoured, I need to go find a place to lie down.
MSG is still using in food industry. As Kyle said, there are countless articles to support MSG usage published on media, both in popular and scientific channels. Besides, there are also researches about the bad sides of MSG which are being published around, mostly in Europe and Asia.
Never seen clearly this part of research methodologies. But those portions are unlikely to be found in restaurant or in grocery store food. After reviewing the evidence in , the U. So, people still have choices: use or not use. Food industry really do not like it. Hi there, I wish for to subscribe for this web site to take latest updates, thus where can i do it please help. Very bottom and f every page there is a newsletter subscription. I totally agree with your assessment of the survey.
I also agree that drinking a spoon full of fish sauce does not determine how it will inhance the food when the fish sauce is added during cooking. Personally, I think you should cook with the fish sauce that you or your family can handle.
I would think that the fish sauce reflects the palates of the people that produce them. I find Vietnamese food light and fresh, and a bit sweet. So, I cannot see a super-salty fish sauce as complementary to Vietnamese cuisine. I disagree with the approach of comparing fish sauce like they are some sort of fine wine. Westerners, namely Americans, have an obsession with sugar and the top 3 on this list all had a sweet or caramel finish. You have a sweet tooth. When it got down to Tiparos, it was knocked down in rating for the saltiness.
Westerners are fighting high-blood pressure and high-salt anything is deemed bad. In my opinion, this list reflects American food obsessions, and the ratings are meaningless. Otherwise, a commonly used fish sauce that your tastebuds like � salty, sweet, bitter, or balanced � for your own everyday or occasional cooking is probably just fine.
Truly, they all taste like salt and have an odor. I hate this divide and conquer crap! What are you so arrogantly trying to prove? If you have something to say, do so with your name�not hiding behind initials. You make a lot of wrong assumption here. Lol, DT. That is some classic Euro-trash trolling! Love it! As if objectively tasting fish sauce to find the best is offensive. Apply that logic to food and we should all be eating at McDonalds. Mike, Indeed. The trip was great.
We were there for most of October. I will be posting a lot more about the trip, as well as a tour of the production process for Red Boat and making fish sauce in general. Look for that sometime in January. If you click the Snapshot link in main navigation, you can see a bunch of the photos I posted from the trip.
Stay tuned. I have had the opportunity to learn a lot about how it is made commercially and classically. Joe, Red Boat is the brand name for non-asian markets. I was just in Vietnam in October and spent a week with Red Boat. No one will drink pure fish sauce. Most people use fish sauce as a flavoring agent and in low and miniscule quantities. When one adds one or two tablespoons, even three tablespoons, of ANY brand of fish sauce to a pot, one cannot tell the difference between the various brands.
The author favors a particular brand of fish sauce over others. But at the end of the day, I challenge anybody to blindly pinpoint the brand used in their cooking. Simply stating, you cannot tell the difference. So, just use the brand you like and suits you the best. One could say the same about wine� but any good cooks know that you cook with good wine, not bad wine. The flavor comes through.
Moreover, there are lots of different applications, like nuoc cham, which is on the table of every Vietnamese meal. As that is one of the primary uses of fish sauce, you can damn well bet that the quality of the sauce matters. At any rate, I use fish sauce predominately for noodle dishes that has a LOT of fish sauce added lot less dilution than a pot of sauce.
And I can definitely tell a difference between Red Boat and Squid. Sure but again, why pay less for a clearly inferior product that will last at least a year?
Running a food truck? Maybe stick to Tiparos to reduce operational costs but otherwise, BS excuse. No harm in that just takes acceptance of preference for an inferior product. This meant tasting it straight, usually from a teaspoon, to check the balance of sweet, salt, acid, and dilution. You can learn a lot about tasting ingredients that are meant to be used in small amounts in dishes.
Thanks for posting this taste test, it was really fun to read. Who knew!?! Looking forward to a small taste test of my own. Glad to hear it. In the group photo, you show Viet Huong 3 Crabs brand. But in individual test result, that brand is not assessed.
Instead, you evaluated Red Boat brand 2 times one with 50 N and one with 40 N. And these test samples are very limited compared to all brands available in the market. In Canadian market, Viet Huong 3 Crabs brand is the most expensive and considered the most nose-friendly fish sauce.
Uh, look again. I think you skimmed too quickly. Hey Kyle. I realize this post is old but I thought I would put this here. Son fish sauce, and 5 crabs. They are all good but I list them in that order for a reason. Son has two grades � a 40 degrees N and a 33 degrees N. The 40 N has 4 grams of protein per serving 1 TBS � like red boat. Don, Old but still very active.
I was not entirely impressed. Same with 5 crabs. But Son is quite good. On par with Red Boat. A high-quality fish sauce for sure. I want to make panchetta, but want it leaner than regular. Can I use thinly butterflied pork roas, wrapped into the pork belly tommakeit leaner? I will brine both the pork belly and the pork roast thinly filetted then rolled and tied normally.
Do you think this can be done safetly? Thanks, Skip Tamm. Kyle, very interesting article! Have you tried Shrimp Brand, made in Thailand? I purchase it from a small Thai grocery store in Hollywood. Reading the label, I see it does contain sugar and MSG. Hi, I appreciated your value time to issue the test of 13 types of branch name fish sauce. How to distinguish between the real and the fake one.
I have always concerned about that but do not know if the FDA aware of it. How do we get the FDA involve. Thanks you in advance. Do you know if these sauces are ethically sourced? I know a lot of the anchovies are fished by slaves from the countryside � specifically Cambodia and Burma. Before I choose a fish sauce, I want to know where the fish is coming from. Sandy, I know for sure that Red Boat is. Since this article, I have been to Vietnam, visited Red Boat, spent a week with the owners and event went out on the fishing boats with the workers.
All in all, a lot of great people in the operation. As for the other brands, I have no direct experience, so I cannot say with authority. Im sitting here in my supermarket office in Darwin, Australia doing price updates on all our asian grocery lines and was wondering about all the different fish sauces. I make Pho quite often for family and friends and went through a stage of trying different brands, but have settled on the Five Crabs brand over the years.
Tiparos is common here and I like it too especially for nuoc cham when the relatives are begging for the pork and prawn spring rolls. This article has given me a bit of insight and I will try a few others and see how I go. Happy to hear it. Buy a couple brands and taste them side by side. You may be surprised how different they are. Though Filipino fish sauce needs to be tempered in terms of how much Tbsp to use compared to other brands.
Thanks, Kyle, for the review. I used them mostly in cooking instead of using salt. It has the same tasting notes as the Red Boat in your review. Thank you so much for this report. Thanks Kyle. I have learnt a lot from your review.
I am in Singapore. You have been professional in all ways. And so have been your responses and test methodology. Yo were clearly aware of the test perimeters. Well done. For some things, Squid is fine. Others, Son Son is an excellent product too. Comes from Son Rae island a bit north of Phu Quoc. They are a family with a great history of making good sauce. Son makes a very high quality sauce.
And the family that owns the operation are good people. I still prefer Red Boat, but Son is excellent. And I have tried them all Squid, three crabs, etc.
However, the quality control in Vietnam is terrible, and now ,with all the fish die-offs happening in Vietnam, I would never use it. Even phu quoc does not have any fish die off, it would not be wise to assume that none of those fish ending up in your fish sauce. That being said, I use thai fish sauce now. The taste may be not the best, but I can trust their quality control more.
This is an investigation by Vietnam National Television. We have started to make fish sauce at home. But not all. I spent a lot of time at the Red Boat facility last year. They catch black anchovies, salt then as soon as they are caught, then put them in barrels. I can tell you with certainty that Red Boat fishes right off the island.
In fact, a year or so after this was published I visited them in Phu Quoc. We went out fishing and I saw every aspect of production, from fishing, to salting, to sorting to bottling. We spent about a week together. I think you have been a bit too hard on Squid. I have been recovering from a Vegamite dependency and I find a squirt of Squid with a touch of lime helps me avoid regressing.
Very interesting article. Though, from the perspective of a Thai, the thought of taste-testing Nam Pla is very strange and makes me want to throw-up a little. The only one that I can think of is a brand called Megachef, which is part of the Squid Brand umbrella. Thank you for your deep test.
Our fish sauce is fermented using a centuries-old traditional method in large wooden barrels for a clean, natural umami flavor. We bottle only first press fish sauce as indicated by our classic dark amber color, guaranteeing it is never diluted. Mini Cart No products in the cart. Discover What Makes Red Boat The Purest On Earth Founded to honor our Vietnamese heritage, our fish sauce is made using a traditional fermentation process and only two ingredients: black anchovies and salt.
Shop Red Boat Learn More. Rather than tossing that flavor-packed, fish-sauce laden salt, they dry it back into crystals and sell it. The packaging calls it the "Essence of umami. Anchovy salt is the secret ingredient in this rub, and it's going to make this roast taste amazing.
Anchovy salt makes adding that coveted funky-salty-earthy burst easier than ever. I just sprinkle it on whatever I'm cooking instead of regular salt, and there it is, the magical, mystical power of umami. I'm especially into seasoning meat and poultry with it. I rub it on my chicken thighs before popping them in the oven.
I mix it up with chopped herbs and garlic and rub it all over a big hunk of beef or lamb before roasting. It gives the roast that sought-after dry-aged flavor�without any actual dry-aging. Ditto for a steak. Anchovy salt is basically a one-stop, sprinkle-able cheat for the kind of wackily complex flavors that usually only come from weeks�or months! Sprinkle anchovy salt over vegetables before you roast them, and they'll taste like a dish that took hours to make, rather than something you just stuck on a sheet pan as a quick side dish.
And, of course, you can still flavor those veggies with other spices or herbs. Again, there won't be a distinct anchovy flavor so much as an unidentifiable complexity and savoriness. Just think of anchovy salt as a salt, but better.
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