Premium 40°N Fish Sauce for Keto, Paleo, & Whole 30 Diets

Cuong Pham was eager to recreate the tastes and smells of his childhood in Saigon after moving to the United States. However, even the vibrant Asian markets of San Francisco failed to offer the intensely fragrant first-press fish sauce, nước mắm nhi, that Cuong remembered from Vietnam. Consequently, in 2006, Cuong decided to take matters into his own hands and started Red Boat Fish Sauce.

Returning to Vietnam, Cuong expanded a small, family-run facility on the tropical island of Phu Quoc. Phu Quoc has long been renowned for producing the world's greatest fish sauces, thanks to its clear waters and traditional fishing communities. Cuong partnered with expert fishermen and breathed new life into Phu Quoc's centuries-old fermentation tradition.

Today, the Red Boat brand stands stronger than ever. In an era where transparency, traceability, and sustainability are paramount, Red Boat remains just as committed to quality ingredients and its time-honored fermentation tradition as the day it was founded. This means no additives, no preservatives, and no flavor enhancers – just the purest fish sauce on earth.

TWAYDABAE COLLAB: The fish sauce is made from a single fermentation barrel hand-selected for its exceptional flavor and body by @twaydabae.

JUST TWO INGREDIENTS: Red Boat uses only sea salt and black anchovies caught off the crystal clear waters of Vietnam's Phú Quốc archipelago.

100% PURE FLAVOR: The first press fish sauce is 40N, which indicates a high protein content (more fish = more flavor).

FERMENTED FOR A YEAR: Anchovies and sea salt are slowly fermented in carefully selected wooden barrels for a year in Vietnam, following a centuries-old fermentation tradition.

EFFORTLESSLY ADD UMAMI: Red Boat fish sauce can be used in sauces, marinades, dressings, soups, broths, stocks, fried rice, and vegetables, adding a delicious umami flavor.

ONLY THE GOOD STUFF: The product is Paleo, Whole 30, and Keto friendly, with no preservatives, additives, sugar, gluten, soy, nuts, or shellfish.

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