Phu Quoc Anchovies for Fish Sauce
Nước mắm nhi is the juice of fish that is extracted through the process of prolonged salting and fermentation. Among marine fish, anchovies are known for making the best fish sauce. For over 200 years, Phu Quoc Island has been renowned for being home to the tastiest anchovies and subsequently the finest nước mắm nhi.
For fish sauce to develop a good aroma and taste, the fish must be fresh, salted minutes after leaving the sea and slow aged for over a year in traditional wooden barrels. At Red Boat, we work with expert fishermen to catch the very best anchovies. The fish are transported directly to our facility, immediately salted and placed into tropical wood barrels where we begin the chemical-free fermentation process.
First press, extra virgin fish sauce
We closely monitor the natural fermentation and for export select only those barrels that meet our high standards of flavor and quality. After more than a year, the fish sauce is removed from these select barrels through a spigot located at the lower end of the barrel, filtered, and bottled. This finished product is 100% top grade, first press, extra virgin fish sauce.
Most manufacturers do not market 100% pure, first press, extra virgin fish sauce, saving it instead to mix with 2nd and 3rd grade extract or water and salt to produce larger quantities. With our fish sauce you will always receive the first press with no added water, MSG or preservatives. The result is the purest, most natural fish sauce available on the market.