Red Boat 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)

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.

If you are into spices, condiments and herbs and are an experimental cook, you will appreciate the versatility of this salt. I am sprinkling it hither snd yon, sparingly, with excellent results. The key is to be fearless and disregard what could be off putting: it’s aroma. A little bit is great on Florentine steak, just go easy. Walk the fine line of culinary excellence with confidence and hide what you are doing from children and meat-and-potato guests.

I am a saltaholic, I have about 30 different types of salt in my pantry. I can tell you my favorites if you would like, but about this salt, I see Amazon now is out of it and does not know when they will get it back in. But this is one of my top favorite salts. The Umami flavor that comes from this salt is incredible, some people find it stinky I don’t I think it’s amazing and I use it for everything. If you can get it by it, it will blow you away. If you find it stinky hold your nose put a little bit and whatever you’re cooking and you will smile and happiness at the flavor. if you can get it by it, it will blow you away. If you find it stinky hold your nose put a little bit and whatever you’re cooking and you will smile and happiness at the flavor. if you cannot find this try another umami flavor and called “Takii”, I do believe it’s available on Amazon and it’s based off of dried shiitake mushrooms and salt.

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.

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)

I've purchased numerous versions of flavored salt over the years (smoked, ghost pepper, etc.). I figured this would be salt with a subtle umami flavor of anchovy. Dude. This stuff is pretty much fish sauce concentrate. Like if you boiled fish sauce until just a powder remained (maybe that's what they do). Absolutely no complaints. Just be ready for an overwhelming fishy smell when you open the bag. I've used it several times when I want the fish sauce flavor but don't want to add liquid. I got the desired effect when used VERY sparingly. I think this bag will last me the rest of my life.

I first saw a larger, more expensive package of this product and held off from purchasing it. My bad! This is a great, unique product. A pinch of this stuff brings a fantastic umami hit to anything it touches. Just be careful to use it sparingly to replace some of the regular salt you'd use to season or finish a dish. Grilled meat! Fish! Salsa! Bloody Mary! Sauces! Breakfast cereal! (umm, no, don't do that last one)

Has a distinct flavor that I would not use on mild dishes but good on savory foods. Expensive!

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