Fish Sauce price list
Last updated Sunday, Sep 13, 2026
| Fish Sauce | Price |
|---|---|
| Premium Fish Sauce 200ml | £2.50 |
| Premium Fish Sauce 750ml | £4.50 |
Fish Sauce
Loading...
Loading...
Last updated Sunday, Sep 13, 2026
| Fish Sauce | Price |
|---|---|
| Premium Fish Sauce 200ml | £2.50 |
| Premium Fish Sauce 750ml | £4.50 |
If you’ve ever wondered how professional kitchens build deep, savory flavor with just a few ingredients, fish sauce is often the secret weapon. Made from fermented fish and salt, it delivers a punch of umami that can transform bland dishes into something unforgettable. Think of it as liquid bacon for Asian cooking — a small splash goes a long way. Whether you’re stirring up a quick weeknight stir-fry or slow-simmering a rich broth, fish sauce adds depth, balance, and complexity that’s hard to replicate with any single ingredient.
Not all fish sauces are created equal. Different countries and traditions produce sauces with distinct textures, aromas, and strengths. Knowing the difference helps you pick the right bottle for the dish you’re making. Below are the main categories you’ll see on shelves and online.
Thai fish sauces, like Tiparos and Squid Brand, tend to be salt-forward with a bright, pungent aroma. They’re versatile and used for everything from pad thai to dipping sauces. If you like a sharp, clean savory note in curries or marinades, a Thai-style bottle is a safe and reliable choice.
Vietnamese nuoc mam is often a bit smoother and can be sweeter and more nuanced than its Thai counterparts. Red Boat is a popular example known for being pure and made primarily from anchovies and salt — you’ll notice a rounder, more balanced umami that works beautifully in dressings, phở, and cold salads.
In the Philippines, fish sauce (patis) has its own character — sometimes darker and sharper — and it plays a key role in local dishes and dipping blends. Other Southeast Asian nations have regional takes as well, each lending slightly different saltiness, funk, and body depending on the fish used and fermentation time.
When shopping in the UK, you’ll find a mix of imported Asian brands and gourmet options aimed at food lovers. Here are several standout bottles worth considering — each brings something different to the table.
Red Boat is often singled out for its purity and strong anchovy profile. Bottles labeled “40°” indicate a high concentration of protein solids, which correlates with a rich, clean umami. If you want a premium finishing sauce for dressings, broths, or light dipping sauces, Red Boat is a top-tier pick. A little goes a long way — try 1 teaspoon in a vinaigrette and taste the transformation.
Three Crabs is a household name in many kitchens, offering a steady, balanced flavor that’s less aggressive than some Thai brands. It’s a great all-rounder for marinades, noodle dishes, and stews. If you’re buying your first bottle and want versatility, Three Crabs is a dependable choice.
Squid Brand tends to be punchy and very accessible, with a familiar aroma that works well in everyday cooking. It’s widely available and usually priced attractively, making it ideal for cooks who use fish sauce frequently and don’t want to pay premium prices per ounce.
Tiparos offers a bold, salt-forward fish sauce commonly used in Thai kitchens. It stands up well to strong flavors like lime, chili, and coconut milk. If you cook a lot of Thai dishes, Tiparos will give authentic backbone to your tom yum or green curry.
These are examples of regional budget-friendly options that still pack flavor. They’re excellent for hearty stews or when you need to add umami to soups without changing the overall aroma too much. They’re ideal when you’re feeding a crowd and want to keep costs down while boosting taste.
For those who like to experiment, a growing number of craft producers make fish sauce with single-origin fish and traditional methods. These bottles can be more expensive but often offer unique floral or caramelized notes that add complexity to refined dishes. If you enjoy tasting differences, it’s worth sampling an artisanal bottle side-by-side with a mainstream brand.
Choosing a bottle means balancing aroma, salt, and depth. Here are practical tips to help you pick a winner every time.
The simplest bottles list just fish (often anchovy), salt, and water. Fewer additives usually mean a purer, more traditional flavor. If you see sugar, caramel color, or artificial preservatives, that’s not necessarily bad, but it changes the character and often reduces complexity.
Some fish sauces are meant to be used sparingly because they’re concentrated. Others are milder. If you cook for people sensitive to salt, look for smoother, less aggressive labels or plan to dilute with citrus or oil in dressings.
The aroma is telling. A good fish sauce will smell potent but not off-putting — think sea caves, anchovies, and a hint of sweetness. If it smells overwhelmingly fishy in a rotten way, steer clear. In physical stores, take a whiff if the vendor permits; online, check reviews for notes on aroma and flavor.
Decide whether you need a finishing bottle or a kitchen workhorse. Reserve the pricier bottles for dressings, finishing touches, and dishes where the fragrance will shine. Use budget-friendly options for bulk cooking and soups where other flavors dominate.
Fish sauce is incredibly versatile. Here are practical, easy-to-apply ideas so you can get more mileage from every bottle.
Add 1 tablespoon of fish sauce per pound of protein to marinades to boost savory depth. It pairs especially well with garlic, lime, and brown sugar for pork or chicken. The enzymes in fermented fish can also help tenderize meat, giving you juicier results.
Make a classic Vietnamese-style dressing with 2 tablespoons fish sauce, 1 tablespoon sugar, 3 tablespoons lime juice, and 2 tablespoons water, then add chopped chili and garlic. This balances salty, sweet, and sour for salads, spring rolls, and noodle bowls.
A splash of fish sauce — about 1 to 2 teaspoons per quart of broth — can elevate soups without making them taste fishy. It’s perfect for ramen, phở, or even a vegetable broth that needs more backbone. Add gradually and taste; you can’t take it out once it’s in.
Stir-fries benefit from a teaspoon or two added toward the end of cooking. It enhances the savory notes of soy, oyster sauce, and garlic, and it helps create a glossy, balanced sauce. Use it sparingly to avoid overpowering the dish.
Sometimes you’ll crack open a jar and find it empty mid-recipe. Don’t panic — there are replacements that can mimic the salty, umami quality of fish sauce.
Soy sauce provides salt and a roasted soy flavor, but it lacks the seafood tang. Use it in a 1:1 swap in cooked dishes, then add a pinch of anchovy paste or a dash of Worcestershire for more depth if you have it.
Crushed anchovies or a small dab of anchovy paste mixed with water can recreate fish sauce’s essence. Use about 1/2 teaspoon anchovy paste diluted with 1 tablespoon water to replace 1 tablespoon fish sauce. It’s especially effective in dressings and sauces.
Oyster sauce is sweeter and thicker but delivers umami; it works well in stir-fries. For a vegetarian option, concentrated mushroom soy or mushroom bouillon can offer a similar savory punch without fish.
Good storage keeps fish sauce tasting fresh and prevents off-flavors. Here’s how to treat your bottle like the prized pantry staple it is.
Store unopened bottles in a cool, dark cupboard away from heat. After opening, fish sauce will keep well at room temperature for several months, but refrigerating can slow down any flavor changes and help maintain peak aroma. Many cooks keep their bottles in the fridge for long-term storage.
Fish sauce doesn’t spoil like fresh fish, but it can degrade. If you notice a sour, rotten smell or odd cloudiness and sediment that wasn’t there before, it’s time to replace the bottle. Proper storage will usually give you a year or more of good usage from a typical bottle.
Hunting for the best price? A little comparison can save you a bundle, especially if you buy in bulk or shop specialty bottles.
Local Asian supermarkets often have competitive prices on everyday brands like Squid Brand or Tiparos, and you can inspect bottles before buying. Online retailers carry a wider range, including imported premium brands and artisanal options. Check per-ounce pricing to make smart choices — sometimes a larger economy bottle is cheaper per fluid ounce than a small premium jar.
Comparison websites can be handy for tracking deals and spotting limited-time discounts across multiple vendors. Also watch for seasonal sales and bulk discounts around holidays or when retailers clear inventory. Subscribing to newsletters from specialty stores can alert you to flash sales on coveted bottles like Red Boat.
Before you go buy your next bottle, here are a few quick tips to keep in mind. Don’t pour liberally just because fish sauce is on your shelf; add it in small increments and taste as you go. Use different bottles for different jobs — a premium bottle for vinaigrettes and a budget bottle for soup stock. And finally, remember that a little fish sauce goes further when paired with acid: lime, vinegar, or tamarind help balance the salty umami and make dishes sing.
With these pointers, you’re ready to explore fish sauce confidently — from budget staples that make everyday dinners better to premium bottles that lift special dishes into memorable territory. Now go experiment: add a teaspoon to your next soup, shake up a dressing, or marinate some thighs and taste the difference.