Wangshin Smoked Fish Sauce wonderful in Clam Chowder

[transmaster]

I have used a fish sauce in clam chowder for along time, Red Boat is fantastic. I tried the Smoked Wangshin fish sauce and it was pure clam chowder ambrosia., Wangshin is smoked with oak wood it adds a wonderful smoky edge to this fish sauce it elevates the taste of a New England style clam chowder to new level of yumma-goochie.

 

[valvenator]

Aww dude, make up my mind. I already have at least 4 different bottles of fish sauce.
I agree though, fish sauce in clam chowder takes it to the next level of yumma-goochie.

 

[transmaster]

The Italian Guram is not worth the price. It is good stuff but Red Boat, and the Wangshin are my go-to sauces. Red Boat has a smoked version which might be worth trying. I have the Red Boat salt interesting stuff but I have not figured out where to use it.

 

[El Rubio]

I’m starting to believe you’d like this stuff on ice cream.

 

[transmaster]

I’m starting to believe you’d like this stuff on ice cream.

I tried, it doesn’t work on Vanilla, but In very small amounts with very dark not so sweet chocolate frozen custard it is weirdly good. tried a couple of drops in cole slaw very interesting. I wish the Italian Garum fish sauce was not so expensive. Its smooth mushroomy umami flavor is wonderful in cream gravies, salad dressings, on steaks. Etc.