One of the basic ingredients of Asian cuisine. Cock fish sauce comes from the natural fermentation of anchovies and gives an amazing salty, umami flavor to our dish.

Cock Fish sauce is produced through a natural fermentation process of anchovies that imparts a strong salty umami flavor. It suits all Asian cuisines and is mainly used in recipes with seafood (shrimp, surimi, crab, etc.) and fish, as well as in stir fries, pork, chicken, soups, and casseroles.