Fish Sauce

landarc · 07-05-2011, 08:44 PM

Ever want to try fish sauce? Anyone see this in my ketchup thread? Free fish sauce to 5 people.

bigabyte · 07-05-2011, 09:04 PM

I've got some in the fridge. I think I would rather use that kind though!

Gore · 07-05-2011, 09:07 PM

Love fish sauce! It's so basic. Kind of brings me to Asia and ancient Rome all at the same time.

leanza · 07-05-2011, 09:37 PM

I depend on Fish Sauce. If it's not to late, I would be most appreciative. My Flying Horse On Earth is all but gone

If folks only understood how FS can make their cooking flavors pop, it would go virual.

landarc · 07-05-2011, 09:51 PM

I am trying to make that happen. Red Boat is the best I have tried, I hope you guys PMed Rob.

Gore · 07-05-2011, 09:57 PM

I was number 3. I'm planning to pick mine up in person though.

And for the record, Rob suggested much better things to eat than chicken tartar. If you're nice, maybe we'll let you tag along.

SmokeJumper · 07-05-2011, 09:57 PM

Wow, great response on Red Boat fish sauce. I'll have to run a half price brethren special on our website next month. I have spent the last six months with my business Partner Cuong Pham working on launching Red Boat fish sauce and it has become a labor of love. If you all have been wondering where I have been, I have been across Asia and the States building our factory and brand.

Red is the first authentic Vietnamese fish sauce to make it to these shores since the 1970s when the Vietnam war resulted in a trade embargo causing the Chinese and Thais to start making highly processed fish sauce to fill the gap. All fish sauces in the States today with exception of Thai Kitchen, are made with third and fourth pressing of anchovies with water, MSG, hydrolyzed wheat proteins and sugar added for flavor.

To make Red Boat we use an artisanal process that is 200 years old. We work with local fisherman in Phu Quoc Island Vietnam. Wild caught anchovies caught at specific times of year are salted with local sea salt minutes after leaving the waters off the island. We then place them in 10 foot high hand made tropical wood barrels that hold 14,000 lbs of fish, and slow ferment them at ambient tropical temperatures and humidity for 12-16 months. We then do barrel tastings, open the tap on the best barrels, blend, filter and bottle. It is extra-virgin, with Zero water, additives, sugar, or preservatives. Red Boat has more than double the naturally fermented protein content of the processed versions and it shows in umami levels. If you have ever heard of umami, or savoriness, this stuff is off the charts in it!

SouthEast Asian cuisine, especially Vietnamese cuisine is hot right now and educated food folk like the Brethren are looking more and more to exotic ingredients to boost flavor profiles of their foods. I think you guys will be blown away by this sauce. I'll post again when I get a promotional code going for Brethren and also plan to do a recipe contest. Because of the overwhelming demand for free samples I'm upping it to the first 10 PMs...

Gore · 07-05-2011, 10:03 PM

Rob, you're making my mouth water.

landarc · 07-05-2011, 10:09 PM

Interesting that you mentioned Rome Gore, I am now using fish sauce in many things, including tomato sauces and salad dressings. Of course, the use of salted fish is nothing new, the Romans use a similar product a long time ago as well.

Gore · 07-05-2011, 10:18 PM

I know you know your food history, Bob. But while ancient Roman cuisine did rely on a fish sauce -- I believe it was at Pompeii they had one of the larger factories, they did not have tomato sauce. I think that sounds like a wonderful combination. I don't suppose you've tried it in ice cream.

landarc · 07-05-2011, 10:38 PM

No, and yes, I know they did not, I was just giving a hint to what it could be used for. The actual eating of tomatoes traces to a much later period of time. I have not tried it on ice cream. But, I might. No, that isn't true, I have limits.

leanza · 07-05-2011, 10:43 PM

Guy's, this is the equivalent of an Artisan, Extra Virgin, First Pressed, quality olive oil. I can see that in the description of the process.

Hoss · 07-05-2011, 10:51 PM

Quote:

Originally Posted by SmokeJumper

Wow, great response on Red Boat fish sauce. I'll have to run a half price brethren special on our website next month. I have spent the last six months with my business Partner Cuong Pham working on launching Red Boat fish sauce and it has become a labor of love. If you all have been wondering where I have been, I have been across Asia and the States building our factory and brand.

Red is the first authentic Vietnamese fish sauce to make it to these shores since the 1970s when the Vietnam war resulted in a trade embargo causing the Chinese and Thais to start making highly processed fish sauce to fill the gap. All fish sauces in the States today with exception of Thai Kitchen, are made with third and fourth pressing of anchovies with water, MSG, hydrolyzed wheat proteins and sugar added for flavor.

To make Red Boat we use an artisanal process that is 200 years old. We work with local fisherman in Phu Quoc Island Vietnam. Wild caught anchovies caught at specific times of year are salted with local sea salt minutes after leaving the waters off the island. We then place them in 10 foot high hand made tropical wood barrels that hold 14,000 lbs of fish, and slow ferment them at ambient tropical temperatures and humidity for 12-16 months. We then do barrel tastings, open the tap on the best barrels, blend, filter and bottle. It is extra-virgin, with Zero water, additives, sugar, or preservatives. Red Boat has more than double the naturally fermented protein content of the processed versions and it shows in umami levels. If you have ever heard of umami, or savoriness, this stuff is off the charts in it!

SouthEast Asian cuisine, especially Vietnamese cuisine is hot right now and educated food folk like the Brethren are looking more and more to exotic ingredients to boost flavor profiles of their foods. I think you guys will be blown away by this sauce. I'll post again when I get a promotional code going for Brethren and also plan to do a recipe contest. Because of the overwhelming demand for free samples I'm upping it to the first 10 PMs...

HA! I get BEEACHED at for 60 day dry aged streaks!!! UNTRIMMED!

sbramm · 07-06-2011, 06:53 AM

missed it!

will look forward to the sale though! i love vietnamese food and am always looking for a new way to introduce asian influence in my cooking.

SmokeOCD · 07-06-2011, 07:17 AM

What would be the best way to compare vs other brands? Not sure doing a shot of each side by side would sit well. We normally use it in Thai cooking and although I can definitely tell if fish sauce wasn't used(we run out sometimes) - I'm not sure the subtleties would shine through with the coconut and spices.

07-05-2011, 08:44 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Fish Sauce Ever want to try fish sauce? Anyone see this in my ketchup thread? Free fish sauce to 5 people. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-05-2011, 09:04 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I've got some in the fridge. I think I would rather use that kind though! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

07-05-2011, 09:07 PM	#3
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Love fish sauce! It's so basic. Kind of brings me to Asia and ancient Rome all at the same time. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

07-05-2011, 09:37 PM	#4
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	I depend on Fish Sauce. If it's not to late, I would be most appreciative. My Flying Horse On Earth is all but gone If folks only understood how FS can make their cooking flavors pop, it would go virual. __________________ Tom

07-05-2011, 09:51 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I am trying to make that happen. Red Boat is the best I have tried, I hope you guys PMed Rob. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-05-2011, 09:57 PM	#6
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	I was number 3. I'm planning to pick mine up in person though. And for the record, Rob suggested much better things to eat than chicken tartar. If you're nice, maybe we'll let you tag along. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

07-05-2011, 09:57 PM	#7
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam Downloads: 0 Uploads: 0	Wow, great response on Red Boat fish sauce. I'll have to run a half price brethren special on our website next month. I have spent the last six months with my business Partner Cuong Pham working on launching Red Boat fish sauce and it has become a labor of love. If you all have been wondering where I have been, I have been across Asia and the States building our factory and brand. Red is the first authentic Vietnamese fish sauce to make it to these shores since the 1970s when the Vietnam war resulted in a trade embargo causing the Chinese and Thais to start making highly processed fish sauce to fill the gap. All fish sauces in the States today with exception of Thai Kitchen, are made with third and fourth pressing of anchovies with water, MSG, hydrolyzed wheat proteins and sugar added for flavor. To make Red Boat we use an artisanal process that is 200 years old. We work with local fisherman in Phu Quoc Island Vietnam. Wild caught anchovies caught at specific times of year are salted with local sea salt minutes after leaving the waters off the island. We then place them in 10 foot high hand made tropical wood barrels that hold 14,000 lbs of fish, and slow ferment them at ambient tropical temperatures and humidity for 12-16 months. We then do barrel tastings, open the tap on the best barrels, blend, filter and bottle. It is extra-virgin, with Zero water, additives, sugar, or preservatives. Red Boat has more than double the naturally fermented protein content of the processed versions and it shows in umami levels. If you have ever heard of umami, or savoriness, this stuff is off the charts in it! SouthEast Asian cuisine, especially Vietnamese cuisine is hot right now and educated food folk like the Brethren are looking more and more to exotic ingredients to boost flavor profiles of their foods. I think you guys will be blown away by this sauce. I'll post again when I get a promotional code going for Brethren and also plan to do a recipe contest. Because of the overwhelming demand for free samples I'm upping it to the first 10 PMs... __________________ Rob 26-1/2" OTG, A Clutch of BGEs, Hole in the Ground Brick Fire Pit Second recipient of the Aussie Lamb Farker's (ALF) Award. EAT MOЯ LAMB!! Got crabs with SmokinAussie! Demented Architect of The MOINK Ball Timpano and Tower of Funnel (ToFu)

07-05-2011, 10:03 PM	#8
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Rob, you're making my mouth water. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

07-05-2011, 10:09 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Interesting that you mentioned Rome Gore, I am now using fish sauce in many things, including tomato sauces and salad dressings. Of course, the use of salted fish is nothing new, the Romans use a similar product a long time ago as well. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-05-2011, 10:18 PM	#10
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	I know you know your food history, Bob. But while ancient Roman cuisine did rely on a fish sauce -- I believe it was at Pompeii they had one of the larger factories, they did not have tomato sauce. I think that sounds like a wonderful combination. I don't suppose you've tried it in ice cream. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

07-05-2011, 10:38 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	No, and yes, I know they did not, I was just giving a hint to what it could be used for. The actual eating of tomatoes traces to a much later period of time. I have not tried it on ice cream. But, I might. No, that isn't true, I have limits. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-05-2011, 10:43 PM	#12
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	Guy's, this is the equivalent of an Artisan, Extra Virgin, First Pressed, quality olive oil. I can see that in the description of the process. __________________ Tom

07-06-2011, 06:53 AM	#14
sbramm Full Fledged Farker Join Date: 02-18-09 Location: western MA Downloads: 0 Uploads: 0	missed it! will look forward to the sale though! i love vietnamese food and am always looking for a new way to introduce asian influence in my cooking. __________________ The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over.

07-06-2011, 07:17 AM	#15
SmokeOCD Full Fledged Farker Join Date: 02-20-10 Location: Chicago, IL Downloads: 0 Uploads: 0	What would be the best way to compare vs other brands? Not sure doing a shot of each side by side would sit well. We normally use it in Thai cooking and although I can definitely tell if fish sauce wasn't used(we run out sometimes) - I'm not sure the subtleties would shine through with the coconut and spices.

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