➡️Why do we use Red Boat Fish Sauce? Umami flavour boosters such as Worcestershire sauce, monosodium glutamate (MSG), soy sauce, and other fish sauces often contain sugar, gluten, soy, and/or industrial seed oils (very high in polyunsaturated fatty acids (PUFAs), which promote inflammation and the accumulation of toxins in body fat). Red Boat fish sauce is made using a traditional fermentation process using just two ingredients: black anchovies and salt. It is sustainably sourced from black anchovies caught off the crystal clear waters of Vietnam's Phu Quoc archipelago. They bottle only first press fish sauce as indicated by the classic dark amber colour, guaranteeing it is never diluted. Their fish sauce is fermented using a centuries-old traditional method in large wooden barrels for a clean, natural umami flavour.
➡️What is umami? Umami, or savouriness, is one of the five basic tastes. It has been described as savoury and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Without umami, food can taste mediocre. With it, the flavour booster tends to yield a richer and fuller taste with a meaty depth; not different, exactly, so much as better. Umami can be described as an Instagram filter for food.
➡️Which paleo platery selections contain Red Boat fish sauce? You’ll find it our AIP pumpkin bbq sauce and our tomato paleo bbq sauce. Both sauces are available on our new paleo baked chicken wings, AIP baked chicken wings, or in 4 oz individual servings.
(Sources: https://redboatfishsauce.com, https://paleoleap.com/whats-wrong-industrial-oils, https://www.vox.com/platform/amp/the-goods/2018/12/10/18129391/what-is-umami-taste-msg)