16,80€ incl. VAT (15,27€ excl. VAT)
Best before: 03.01.2024
Our fishsauce can hardly be compared with the asian versions. You can expect intense aromas of brown butter, pineapple and of course freshwater fish.
Traditionally, fishsauce is made by fermenting whole fish, including the digestive tract, the enzymes of which break down the proteins of the fish. Since the fish we use is already gutted, we use koji-bulgur to introduce the necessary enzymes.
Fermented for 8 months.
FISH (freshwater fish from the Salzkammergut Region), BULGUR-WHEAT, Salt, A. Oryzae