Users' questions

Is Golden Boy fish sauce good?

Is Golden Boy fish sauce good?

Golden Boy brand fish sauce has a nice overall flavor and very attractive light golden color. The quality is very good, it’s made in a traditional process and is considered a “gourmet” fish sauce. Golden Boy fish sauce is not strong-smelling and it’s slightly sweet, a little bitter.

Is there a shortage of fish sauce?

While there’s no shortage of commercially produced Vietnamese-style fish sauces on the market, Anchovy chef–owner Thi Le hasn’t shied away from fermenting different variations in-house.

Which Thai fish sauce is best?

Tiparos Brand Tiparos has a street appeal, being the familiar fish sauce served throughout Thailand as an everyday pedestrian favorite. Premium quality, familiar taste, and the best value price. You can see Tiparos in many of our Thai street vendor videos. Ingredients: water, anchovy extract, salt, sugar.

What kind of fish sauce does Red Boat use?

We had a full day of taste testing followed by a night of grilled foods incorporating fish sauce. One of the highlights of that dinner was Jaime’s Vietnamese-style Grilled Pork Balls (follow the link for the recipe) sauced with the Vietnamese dipping sauce , Nước chấm. Red Boat 40°N — Phu Quoc, Vietnam — $6.95 (500 mL)

Where can I get Viet Huong fish sauce?

Both Vietnam and Thailand are renowned for fish sauce making so in a bottle of Viet Huong fish sauce, you’re getting the best combination of Thai and Vietnamese fish sauce. Just pick the number of crabs that you want! Have you tasted these Viet Huong fish sauces?

Where did the best fish sauce come from?

It was said that the best garum was made only from mackerel and came from Roman outposts in Spain. As a liquid, it’s value was comparable to the finest perfumes. Fish sauce is believed to be the precursor to soy sauce.

Do you get a commission when you buy fish sauce?

However, when you buy something through our retail links, we may earn an affiliate commission. At its most fundamental, fish sauce is what you get when anchovies and salt (and sometimes sugar) are left to ferment in a barrel and then pressed or filtered.