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tiparos fish sauce

Fish Sauce, Tiparos brand - No Longer Sold in USA, 25 oz

Fish Sauce, Mae Noi brand - Recommended Substitute

In May 2014 the US FDA stopped allowing imports of Tiparos brand fish sauce. This is our summary of why FDA made that decision, based on records that are available to the public.

As a direct importer of food products from Thailand, including fish sauce, we are familiar with the US FDA and how to comply with their strict procedures.

In March 2014 the Acting Director of the Office of Compliance, Center for Food Safety, Department of Health and Human Services, sent a "Warning Letter" to the Managing Director of the company that produces Tiparos fish sauce. In this letter, various concerns were outlined which reference an inspection of the facility. Specifically, Tiparos was deviating from the FDA's Seafood HACCP requirements. The letter mentions that Tiparos should monitor temperatures of fish as they are off-loaded from harvest vessels, and improve reord-keeping, among other things.

Tiparos did not respond to the letter, so US FDA stopped allowing Tiparos entry through US ports.

Tiparos had a street appeal, being the familiar fish sauce served throughout Thailand as an everyday pedestrian favorite. Restaurant chefs love the squeeze bottle for ease of use when cooking. Premium quality, familiar taste, and the best value price. You can see Tiparos in many of our Thai street vendor videos.

In 2015 there's a new brand in the maket with a remarkable similarity to Tiparos, called "Mae Noi". This brand is packed in what looks to be the same bottle, and the fish sauce itself has a similar flavor. If you liked Tiparos before, we suggest you try Mae Noi.

We believe that Tra Chang brand is more tasty, but many customers know what flavor they like, and they choose the plastic bottle pedestrian flavor of Tiparos.

Please see our photo tour and explanation of exactly how fish sauce is made.

Mae Noi is packed in the same large 25 oz plastic bottle. Ingredients: anchovy extract, water, salt, sugar. Product of Thailand. We also offer four other brands of fish sauce.

Mae Noi Fish Sauce, 25 oz
Here are some popular Thai recipes using fish sauce
Panang Beef
Fried noodles Thai-style, "Pad Thai"
Thai Papaya Salad, "Som Tum"
Baked Rice in Earthenware Pot, "Khao Op Mor Din"
Thai Barbeque Pork with lemongrass, "Mu Yang Takrai"
Spicy Fish Cakes, "Tod Man Pla"
Fried wide noodles in sweet sauce, "Pad siew"
Coconut milk soup with chicken, "Tom kha gai"
Piquant prawn soup with lemon grass, "Tom yum koong"
Larb w/Glass Noodle & Minced Pork, "Larb Woonsen Moo Sap"
Thai breakfast rice soup with shrimp, "Khao tom koong"
Thai-style prawn and pineapple curry. "Kaeng Khua Saparot"
Chicken satay with peanut sauce, "Satay gai"
Panang curry with chicken, "Panang gai"
Spicy chicken salad with toasted rice, "Larb gai"
Spicy beef salad, "Yum neua"
Waterfall beef salad with toasted rice, "Neua nam tok"
Thai Green Mango with Sweet Fish Sauce, "Mamuang Nampla Wan"
Grilled Meat Dipping Sauce, "Nam Jim Jeaw"
Volcano Chicken, "Gai Pu Kao"

Thai Sweet & Sour Sauce
'Nam Jim Priao Wan'

This is a simple, Thai-style, sweet and sour sauce. Note that it isn't pink! The sauce is spicy and has complex flavors. Serve with any grilled meat. We enjoyed it here with chicken, som tum, sticky rice, and hard-boiled eggs.

About 10 fresh Thai chile peppers
1/2 cup fresh shallots
1/4 cup garlic cloves
1 tablespoon fresh red Thai chile peppers
3 tablespoons fresh lime juice
1.5 tablespoons tamarind concentrate mixed with 1.5 tablespoons water
2 tablespoons fish sauce
1/2 teaspoon salt
1/4 cup sliced palm sugar

Roast the garlic in a dry wok over medium heat for about 5 minutes, being careful not to burn it, and set aside. Do the same with shallot, then green chiles.

Roughly pound these three ingredients together in a mortar and pestle, but don't pound it so much that it becomes a paste. Remove this from the mortar and set aside.

Place lime juice, tamarind, fish sauce and salt in a bowl, then add palm sugar and mix well to dissolve. Add the garlic/chile/shallot mixture and combine. Top with sliced red chile peppers and serve with any type of grilled meat.

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