Key features

• •AGED IN MAPLE SYRUP AND BOURBON BARRELS: After our initial 12 month fermentation process, this additional aging creates a subtle sweetness with a deep, rich flavor
• •MORE UMAMI, MORE FLAVOR: Our 50°N is our most premium fish sauce and has the highest protein content for exquisite flavor. We choose our very best barrel every year for its exceptional tastiness and character.
• •JUST TWO INGREDIENTS: We use only sea salt and black anchovies caught off of the crystal clear waters of Vietnam's Phú Quốc archipelago
• •100% PURE FLAVOR: Our fish sauce is first press and slowly fermented for a year using a centuries-old fermentation technique with wooden barrels in Vietnam.
• •FAMILY OWNED AND OPERATED: Our founder, Cuong Pham, started Red Boat because he couldn't find a fish sauce that tasted like home in the US. Over a decade later, the brand is still family owned and run.