Just two ingredients: we use only sea salt and black anchovies caught off of the crystal clear waters of Vietnam’s Pho Quoc archipelago 100% pure flavor: our first press fish sauce is first press and 40N, which means that it has high protein content (more fish = more flavor) Fermented for a year: anchovies and sea salt are slowly fermented in carefully selected wooden barrel for 12 months in Vietnam using a centuries-old fermentation tradition Family owned and run: our founder, Cuong Pham, started Red Boat because he couldn't find a fish sauce that tasted like home in the US