smoky fish sauce

Our Smokey Fish Sauce is a fish sauce made from smoked trout, salmon trout and char fish trimmings. It is characterised by its intense smoky and hearty flavour, reminiscent of liquid smoked trout. The fish used comes from the Birnbaum fish farm in the parish village of Epfenhausen, Upper Bavaria. It is naturally fermented and matured in barrique barrels for a period of one year together with buckwheat and lupine koji.

The development of this edition was initiated by the renowned two-star chef Tohru Nakamura from the Schreiberei restaurant in Munich, who uses fish from the Birnbaum fish farm in his own dishes.

You can use our Smokey Fish Sauce to enhance a variety of vegetable and fish dishes. It can be used like katsuobushi dashi or as liquid katsuobushi, giving dishes a subtle smoky, savoury flavour in no time at all. The golden amber-coloured sauce is not too overpowering and refines dishes with a delicate smoked fish aroma. It leaves white ingredients such as asparagus in their original light colour.

Smoked fish 30% (trout , salmon trout , char) (Landsberg am Lech), spring water (Hameln-Pyrmont), buckwheat* 20% (Erding), sea salt (Mallorca), lupins* 6% (Mecklenburg Lake District), A. oryzae

*26% of the ingredients are certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Our Smoky Fish Sauce has a best-before date of six months from bottling, but it usually keeps for much longer. Warm storage temperatures can cause the sauce to darken and change its flavour. We therefore recommend storing Smoky Fish Sauce in the refrigerator to preserve its quality as much as possible.