Smoky Fish Sauce
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.