Umami Salt | Salt infused with premium fish sauce | All Natural Handcrafted Seasoning | Keto, Paleo, & Whole 30 friendly | Gluten and sugar free with no preservatives | (3.5 Oz) | Infused with premium fish sauce, Handcrafted Seasoning, Keto, Paleo, Whole 30 friendly, Gluten & sugar free, no preservatives

This is a great staple for cooks. I've been putting it in soups/broth, marinades for meats and other items. It adds an extra burst of flavor. I love it.

For recent travel overseas to a small town, I was looking to bring a jar of dry and or dehydrated ingredients with me to make chili oil crisp while on holiday. This was the perfect way to add salt and fish sauce umami to the recipe. It worked perfectly - once at location just heated some neutral oil to add to the dry ingredients in the jar to make chili-oil crisp. Will be looking for more ways to use this.

I bought this salt based on the high recommendation of a friend. When I got it I almost didn't keep it, and in fact took a whole month before I ever used it, because it smells like... Cat pee. Believe the reviews. However, also believe the reviews that say that this salt tastes really good, and the smell does not translate into the food. I used it on a plain fried egg, ad well as cooked spinach, and it was really good, with a deeper taste than just salt. I will definitely use it all up, not sure how often I'll buy it because of the steep price, but I was pleasantly surprised at the taste.

a few weeks ago I noticed this item and reading the description I saw that it appeared to be made in a similar process to a filipino fish paste called Bagoong. Both "Red Boat Salt" and "Bagooong" are byproducts in the manufacturing of Fish Sauce (Thai (Nam Pla)/Vietnamese (Nước Chấm) and Filipino Fish Sauce (Patis) are made with a similar process with some notable regional variations); the fish sauce itself comes from the clearish liquid at the top of the barrel after the solids have settled out. (after several months) - bagoong is a fish paste popular in some regions of the Philippines and comes from the lower part of the barrel where the solids (salt and solid bits of anchovies) settle. This Red Boat Fish Sauce also comes from the bottom of the barrel when making Red Boat Fish Sauce; They both get a ton of their flavor from the mix of pressed anchovies and salt. on first glance it's immediately obvious that this product ("Red Boat Salt") looks quite different from bagoong; bagoong is a darker paste while Red Boat Salt is dry and granular like salt crystals. I ended up buying some to compare and while they both have a similar distinctive smell; Bagoong tends to flood the room with that scent very quickly when you open the jar where Red Boat Salt has a similar smell but it doesn't carry as far and it's clearly more 'salty' than bagoong. I do think the 'fish flavor' is cleaner and more subtle in the Red Boat product. I think part of that is because it's dryer/dehydreated and also because Red Boat is a much higher quality fish sauce - exclusively made with fresh pressed anchovies (where most fish sauce uses a percentage of a previous batch in every barrel) just to compare the tastes I've made a few dishes that I normally make with Bagoong (Guisado, Kare Kare and Pakbet Ilocano); making them with Red Boat Salt instead; the results were good although it is notably more salty so I needed to compensate for that; aside from the saltiness I think the umami is richer and 'less fishy' (cleaner and more subtle); I can certainly tell that there is a taste difference but it's hard to describe specifically what it is; I really like the flavor but it is notably a different flavor from bagoong. that said: I've tried it in several other ways and really like the results; we've used it as a dry rub seasoning on steak and fish; used it to pickle a batch of daikon/carrot strips and used it in a 'seafood boil' (with crabs, shrimp, potatoes, corn, crawfish; used it on roasted potatoes and grilled brussel sprouts, asparagus and corn. will certainly buy more before this bag runs out.

I heard a podcast where a couple of chefs were raving about Red Boat salt and had to give it a try. The stuff is magical, but hard to describe what it does. I first thought that the only logical use was in Southeast Asian dishes where I'd normally use fish sauce (BTW: Red Boat is THE ONLY choice in fish sauce!) but I read more about it and decided to use it in a dry rub on some "western style" pork chops on the gas grill. I can't say that I noticed a particular new flavor, but it just seemed to bring out a deeper, more complex taste from the chops. Now I sprinkle it on a wide range of meats and fish and also use it as an added ingredient in marinades and sauces. It's like a new door was opened in my cooking. (Haven't tried it on Cap'n Crunch yet, but I'm guessing that would work, too)

Good flavor, but a very strong DEAD smell!

Great mixed with fine sea salt (2 T Red Boat to 1 1/2 T fine sea salt) for nice savory flavor. (on low sodium diet mix equal parts). Kids think the smell is off-putting but the smell is not present in the cooked food. Great on fried potatoes, steak, and, surprisingly, added to coffee when using a drip coffee maker. Just a couple shakes of the blend on top of the ground coffee adds a great depth and richness to the morning brew. Bought a set of hinged covered salt and pepper shakers from Amazon to store it in as the mix clumped in our high humidity. Problem solved. Will order again for sure.

Red Boat Salt is one of the things in your pantry that will make people wonder what magic you have up your cooking sleeve. You have to use it sparingly, but it adds that extra depth of flavor that puts your dish over the top.

Für Salz mit Fischsauce ist das Produkt einfach zu teuer. Schmeckt eben nach Salz mit Fischsauce. Interessant, aber erneut kaufen werde ich es nicht.