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Fish sauce is a staple of many Asian cuisines, but there are all sorts of reasons we love us a bottle of the funky, fishy stuff. Like anchovies or Marmite, it's a one-ingredient umami bomb that adds savory depth to anything it touches. (Kenji's even used it in Bolognese ragú.) Some versions are sweeter or saltier than others. Red Boat First Press Fish Sauce is made from just Vietnamese black anchovies and salt, with no additives or other ingredients.

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