As an artist works with colours, a cook works with flavours.
A good recipe combines ingredients to obtain the best dish with good flavours, colours and smells. That is the culinary art.
Spices, herbs and ingredients are the Chef’s secrets and one of them is the Red Boat Fish Sauce.
Nostalgic, Cuong Phan, native of Vietnam, worked on the original fish sauce that reminded him of his childhood. He opened a plant in Vietnam, on the tropical island of Phu Quoc, where the small black anchovies are legendary. Red Boat is made only from anchovies and sea salt, nothing else. No additives. The anchovies are aged with salt in wooden barrels for a year to achieve the smoothest, richest and sweetest flavour. Then they bottle, only pure first “extra-virgin” fish sauce. The 40°N on the label means forty degrees of nitrogen which is the measure of quality in fish sauce.
No other fish sauce has a natural protein content higher than Red Boat. Packed with B vitamins and minerals, the extra-rich protein content gives Red Boat a unique character and savory flavor that is healthy and delicious.
Red Boat premium fish sauce is becoming a chef favourite. “Fish sauce is liquid gold for me,” says Leah Cohen, chef-owner of Southeast Asian restaurant Pig & Khao in New York.
“Not all fish sauce is created equal. Connoisseurs agree that Vietnam makes fish sauce of the highest quality, and many swear by the Red Boat brand, which is an “extra virgin” first pressing from Phu Quoc island with a pure light flavour and no additives.” Davis Tanis author of several acclaimed cookbooks.
According to Larry Olmsted, The Red Boat is a Flavour Bomb, The new Chef’s Secret Ingredient you can use too.
“In short, a little bit of Red Boat fish sauce makes a lot of other things taste better. It is a secret flavour weapon that adds instant oomph to all kinds of dishes” Larry Olmsted
“It adds a layer of depth to anything you do” said Chef Edward Lee, chef-owner of 610 Magnolia, MilkWood and Whiskey Dry in Louisville, USA
Red Boat gives all of your favourite recipes that elusive fifth flavour - umami.
ACME offer a large range of herbs & spices but also import to New Zealand the best fish sauce: The Red Boat 40°N. Try it with all things Asian, marinade, woks, Caesar salad, pasta, braised dishes, or any seafood based recipe.