What’s your Go-to FISH SAUCE?

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Squid brand for Thai food. Accept no substitutes.
IMG_5823.jpeg
 
tra chang and tiparos (both thai I think)

Different flavor profiles for different things but we taste tested 30+ in my ramen shop running days and these were the collective favorites.
 
Three Crabs. Then Squid.

I think this is deeply personal though, since the combination of salty, fishy, funky, sweet can vary so much depending on brand. Definitely worth doing a taste test though if you have access to many different brands. Then a taste test for oyster sauce. Then a taste test for hoisin...
 
pleue said:
tra chang and tiparos (both thai I think)

Different flavor profiles for different things but we taste tested 30+ in my ramen shop running days and these were the collective favorites.
Click to expand...
I can see how it would be different for different dishes. I'm mostly using it for Thai curries and random umami additions to stews, so Red Boat's intensity and depth and assertive character works well with so much going on in the dish already. It makes sense that it might be too overbearing for something a transparent as ramen broth, though.
 
pleue said:
tra chang and tiparos (both thai I think)

Different flavor profiles for different things but we taste tested 30+ in my ramen shop running days and these were the collective favorites.
Click to expand...
I really like Tiparos - I'll have to try Tra Chang next.
 
Last edited:
Squid for Thai, eggs, and any non-Viet cooking
Red Boat for using raw on stuff or in sauces (other than nuoc cham)
Three Crabs for Viet
 
Red Boat is my go-to, but perhaps my favorite out of everything I've tried is made from Ayu or sweetfish. The brand is called Hara Jirozaemon. MTC used to carry it, but I think I most recently got a bottle from Toiro. I just saw it's available on Amazon for $30 with free shipping, which might be the way to go. It's very expensive but very delicious, almost hammy. I'd use it a lot more if it wasn't so expensive!
 
Whatever is freshest.

Within that criterion,

Red Boat.

If I can't get that- Megachef.

If I can't get that- Squid. I think that there is a premium version that I haven't tried yet.
 
I have been using 3-Crabs. seems fine. I NEVER seem to finish a bottle EVER, but this time it seems like I will. I been salting (lightly) soups with it. killer!!

going to the store today. will look for RedBoat or Squid. I know I see squid everywhere.

thanks TEAM!!
 
I've got like three/four different types, from Megachef to aged Garum, and usually two in betweens like Squid brand and another of which the name escapes me.
And Trassi, fermented shrimp and some more stinky stuff, all for good flavor
 
btbyrd said:
Red Boat is my go-to, but perhaps my favorite out of everything I've tried is made from Ayu or sweetfish. The brand is called Hara Jirozaemon. MTC used to carry it, but I think I most recently got a bottle from Toiro. I just saw it's available on Amazon for $30 with free shipping, which might be the way to go. It's very expensive but very delicious, almost hammy. I'd use it a lot more if it wasn't so expensive!
Click to expand...
I’ve never tried the Ayu fish sauce. Can you give
btbyrd said:
Red Boat is my go-to, but perhaps my favorite out of everything I've tried is made from Ayu or sweetfish. The brand is called Hara Jirozaemon. MTC used to carry it, but I think I most recently got a bottle from Toiro. I just saw it's available on Amazon for $30 with free shipping, which might be the way to go. It's very expensive but very delicious, almost hammy. I'd use it a lot more if it wasn't so expensive!
Click to expand...
I’ve never tried the Ayu fish sauce. Can you give a little more description?

For me it’s red boat, followed by megachef. Like three crabs for dipping sauces.
 
btbyrd said:
Red Boat is my go-to, but perhaps my favorite out of everything I've tried is made from Ayu or sweetfish. The brand is called Hara Jirozaemon. MTC used to carry it, but I think I most recently got a bottle from Toiro. I just saw it's available on Amazon for $30 with free shipping, which might be the way to go. It's very expensive but very delicious, almost hammy. I'd use it a lot more if it wasn't so expensive!
Click to expand...
looks interesting!!! you ever find it at stores?

we have a huge Japanese grocery store around.
 
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