• Smoky Fish Sauce

Smoky Fish Sauce

Mimi Ferments

Regular price

A smoky fish sauce made by fermenting smoked cuts of trout, salmon trout, and char together with buckwheat koji for more than a year in a whiskey barrel.


30% Smoked Fish, Buckwheat (Middle Franconia), Spring Water (Brandenburg), Sea Salt (Mallorca), A.oryzae.



How to enjoy daily

Use it as a marinade or mix it into dipping sauces. It also works well when added to stir-fry dishes or salad dressings.

Good to know

This fish sauce is naturally fermented, unpasteurized, and gluten-free.