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Thai Fish Sauce, Premium Brands We Offer

Fish sauce is the single, most important flavoring ingredient in Thai cooking (also well-loved in Laos, Cambodia, Vietnam, Burma and the Philippines). Used like salt in western cooking and soy sauce in Chinese cooking, good-quality fish sauce imparts a distinct aroma and flavor all its own.

If you look through our Thai recipe section, you will find that every dish requires this most important element of Thai food cooking. Simply put: if it doesn't have fish sauce, it can't be considered Thai.

We are proud to offer a few different brands, all made by Thailand's premier food companies, First Grade export quality. See below, or click the image of each brand below to see a detailed description.

Our Top Choice: Tra Chang
Tra Chang "Gold Label" Premium Fish Sauce, Aged 2 Years.

Here is "the best of the best" Tra Chang Gold Label.

This has been aged two years in the finest conditions, unlike standard high quality fish sauce which is aged 8-12 months. We are certain that this is the finest fish sauce you'll find anywhere.

Enjoy the relatively mild aroma, beautiful amber color, rich taste and total absence of any sediment in the bottle. See our photo tour of Tra Chang's facility, and learn how fish sauce is made.

All Natural. It has beautiful light golden color and it's crystal clear . Ingredients: 70% anchovy fish, 29% salt, 1% sugar.

Product of Thailand.

Tra Chang Brand
$4.59 7 oz glass bottle
Tiparos brand. As of May 2014 the US FDA automaticallly rejects all imports of Tiparos fish sauce, so it is no longer available in the American market. Read our story about Tiparos here. Tiparos has a street appeal, being the familiar fish sauce served throughout Thailand as an everyday pedestrian favorite. Premium quality, familiar taste, and the best value price. You can see Tiparos in many of our Thai street vendor videos. Ingredients: water, anchovy extract, salt, sugar. Product of Thailand.
Read About Why It's No Longer Available, And Our Recommended Replacement.
Squid brand. Squid brand is well-known in Thailand as a "premium", more expensive and more delicious fish sauce. Some people like a more "bold" fish flavor, the characteristic of this brand. The difference is subtle and might not be detected by the average American consumer, but Squid brand has a slightly stronger flavor, with a muted fish smell. If you look through our Thai recipe section, you will find that every dish requires this most important element of Thai food cooking. Ingredients: water, anchovy extract, salt, sugar. Product of Thailand. Click to see how fish sauce is made, our photo tour!
Squid brand, 24 oz glass bottle, $6.95
Three Crabs brand. Three Crabs brand fish sauce has achieved a kind of cult status in the American market, being mentioned in various culinary circles as "the" premium brand. This is reflected in the market price which is relatively high. We agree that the taste is certainly excellent, but whether or not the average consumer would notice a difference between 3 Crabs and Tiparos is somewhat unlikely. Three Crabs is a product of Thailand and processed in Hong Kong. Ingredients: anchovy extract, water, salt, fructose & hydrolyzed wheat protein. Typically fish sauce does not have fructose and hydrolyzed wheat protein, and we believe those ingredients give the sauce a subtle sweet flavor. The fish sauce smell is somewhat muted compared to other brands. Click to see how fish sauce is made, our photo tour!
Three Crabs, 24 oz glass bottle, $7.89
Golden Boy brand. Golden Boy brand fish sauce has a good overall flavor and very attractive light golden color. The overall quality is good, it's made in the best process and is considered a "gourmet" fish sauce. This fish sauce is not strong-smelling and it's slightly sweet, a little bitter. Whether or not the average consumer would notice a difference between Golden Boy and Tiparos is somewhat unlikely but aficionados will appreciate the subtle differences (most notably the muted aroma). Ingredients: anchovy extract, salt, sugar. Product of Thailand.
Click to see how fish sauce is made, our photo tour!
Golden Boy, 24 oz glass bottle, $7.89
Find fish sauce in the following ImportFood.com recommended Thai recipes:
Panang Beef Spicy Fish Cakes, "Tod Man Pla"
Fried noodles Thai-style, "Pad Thai" Baked Rice in Earthenware Pot, "Khao Op Mor Din"
Thai Papaya Salad, "Som Tum" Thai Barbeque Pork with lemongrass, "Mu Yang Takrai"
Lao Style Beef Larb, "Pra Neua" Thai green curry w/ chicken & eggplant, "Gaeng khiao wan gai"
Fried wide noodles in sweet sauce, "Pad siew" Larb w/Glass Noodle & Minced Pork, "Larb Woonsen Moo Sap"
Coconut milk soup with chicken, "Tom kha gai" Gai Pad Grapao
Piquant prawn soup with lemon grass, "Tom yum koong" Thai breakfast rice soup with shrimp, "Khao tom koong"
Steamed Chicken in Chiang Mai Style Red Curry Chicken with Bamboo Shoot
Thai -style prawn and pineapple curry. "Kaeng Khua Saparot" Thai Rama Chicken, "Praram Long Song"
Gaeng Tay Poe Chicken satay with peanut sauce, "Satay gai"
Thai Chicken Fried Hat Yai Style,  "Gai Tod Hatyai" Panang curry with chicken, "Panang gai"
Rice with salty chili sauce & seafood (Chantaburi-style) Spicy chicken salad with toasted rice, "Larb gai"
Gai Tom Kha Namsai, Rayong Style Tom Kha Soup Spicy beef salad, "Yum neua"
Waterfall beef salad with toasted rice, "Neua nam tok" Son-In-Law Eggs, "Khai Look Koei Song Krueng"
Thai Green Mango with Sweet Fish Sauce Grilled Meat Dipping Sauce, "Nam Jim Jeaw"
Volcano Chicken, "Gai Pu Kao"
Green Chicken Curry, 'Gaeng Khiao Wan Gai'

Basic is best, especially with all natural coconut milk and high quaity fish sauce.

This is a simple basic green curry we pepare with chicken and a bit of fresh green beans. Nice flavors that a Thai purist would enjoy.


1 lb chicken, boneless, cut into thin strips
17 oz all natural coconut milk
5 fresh Thai chile peppers
1 clove garlic
1/2 cup fresh green beans (or seasonal green of your choice such as broccoli)
5-6 kaffir lime leaves, shredded
2 tablespoons fish sauce
2 tablespoons palm sugar
1-2 tablespoons vegetable oil for cooking
1 cup Thai basil leaves
2 tablespoons Hand Brand green curry paste


In a mortar and pestle, pound fresh Thai chile peppers and garlic. In a wok, over medium/high heat, add vegetable oil then fry the fresh chile/garlic for 30 seconds or so. Then add curry paste and blend together. Stir constantly until it gets fragrant.

Add coconut milk slowly, bring to a high boil then reduce heat while constantly stirring. Be patient and keep it on a high simmer / low boil for about 5 minutes. Keep stirring it while cooking. Add chicken, and continue to stir while cooking until a thin film of oil apppears on the surface. Continue cooking over low heat until the chicken is cooked through

Adjust the flavors to suit yourself, by adding fish sauce and palm sugar. Our suggested quantities of 2 tablespoons each, should work well. Add fresh green beans. Transfer to a serving dish, top with a few leaves of fresh basil, and serve with jasmine rice.

Serve in our elegant, hand-painted Thai ceramic bowl with lid. Makes two large servings. Link to printable version of this recipe.

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