Fish Sauce is the main flavoring in Southeast Asian foods. Nam Pla and Nuoc Mam are commonly used in dipping sauces, appetizers, soups and entrees. Our Certified Savory anchovy products are cured for one year. They have excellent amino acid profiles and provide a rich, full and delicious umami taste.
- 20 Degree Fish Sauce – a world standard
610 Blend® is functional and versatile in many savory systems. A variety of naturally fermented anchovy products are blended to optimize glutamate, nucleotide and amino acid ratios. This maximizes umami and provides a higher level of meaty, brothy flavors. Click here for more information our 610 Blend® >
Anchovy Paste is commonly used in Mediterranean cuisine and is a major component of the Caesar flavor profile. Anchovies used in Certified Savory anchovy products are cured for six months or more and have been selected for their savory qualities and minimal fishiness.
Anchovy Powder is perfect for dry seasoning applications where anchovy is required. This product is freeze-dried anchovy paste and has good paste-like flavor rendering.
20 Degree* Fish Sauce
Grade A Standard
Packed in 50 pound drums
Fish Sauce Powder
All the umami taste of fish sauce…
Without the volatile flavor and odor components
Item #6090 25 pound case, Kosher – Parve
Item #6091 50 pound case
* designates total nitrogen in grams per liter
Sokol and Company has the ability to fill a wide variety of packages. Please contact us to discuss your special needs.