San Francisco, California
2020 Good Food Award Winner
Half Moon Bay anchovies, San Francisco Bay sea salt, and Koji produced in the Bay Area make up this intensely flavorful fish sauce.
This fish sauce was developed for 4 years in order to produce a low sodium high umami flavor with only salt and fish – no water, chemicals, or preservatives used. Anchovies are kept in a tank for two days to clear our their digestive system before being salted and allowed to ferment. The juice that is created is then filtered and turned into this beautifully clean fish sauce.
Koji is a natural mold grown on rice (and often other grains) that is used to produce soy sauce and sake to name a few.
Size: 5.2oz bottle
Store in a cool dry place out of direct sun. Can be kept in a closed pantry or refrigerated after opening.
California Fish Sauce is committed to making traditional fish sauce with California ingredients in an authentic and pure way. No artificial colors, ingredients, or flavors are used, and ingredients for each fish sauce are carefully sourced from fisherman and farmers in California. 5% of net profits before tax are dedicated to supporting underprivileged children worldwide.