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Ingredients
anchovy fish, water, salt, sugar
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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
anchovy fish, water, salt, sugar
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
Fish sauce is the single, most important flavoring ingredient in Thai cooking (also well-loved in Laos, Cambodia, Vietnam, Burma and the Philippines). Used like salt in western cooking and soy sauce in Chinese cooking, good-quality fish sauce imparts a distinct aroma and flavor all its own. Large bottle will get you on the right track to start making all of your favorite Thai dishes. Simply put: if it doesn't have fish sauce, it can't be considered Thai. We are proud to offer Tiparos brand, made by one of Thailand's premier food companies, First Grade export quality. All natural.
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Customer Reviews
Most Helpful Customer Reviews
29 of 30 people found the following review helpful
By Violet Black
I was raised on this brand of fish sauce. To me, Tiparos is the greatest brand. You can't get any better than this. Add a couple squirts to raw eggs, then scramble them in a pan, and eat with fresh, hot, white rice. That's quick and delicious. We use fish sauce to cook all of our Thai meals and marinate beef and chicken for various dishes. For me, there is no other.
20 of 21 people found the following review helpful
By Zen Chef
If you are planning on making some thai recipes at home this is the best Thai fish sauce money can buy. Add some sugar, some water, mint cilantro and chilies and you'll have a staple of Thai cooking, serve that dressing with Spring rolls, Thai noodles and even brussels sprouts and you'll have a hit! Check out my blog for a nice recipe using that stuff.
59 of 71 people found the following review helpful
... were a basic flavoring ingredient in the cuisine of ancient Rome and Etruria, used as widely as The Chinese use soya sauce or the Americans use catsup. It may be something of a surprise that the same fish sauce is one of the necessary elements of the Southeast Asian cookery, from Burma to the Philippines. The clear pungent liquid is called 'ngapi' in Burmese, 'nam pla' in Thai, 'nuoc nam' in Vietnamese 'yu chiap' in Chinese, and 'patis' in Tagalog. Tiparos is a good brand, and this is a proper price.
The Thais serve "prik nam pla" as a condiment on the table for every meal. It's simple 'fish sauce' with chopped Thai chilis, those little hot devils, and chopped coriander weed, commonly called 'cilantro' in parts of the USA. It's indispensable. You can judge the authenticity of a Thai restaurant by whether you are served prik nam pla automatically, or have to ask for it, or can't even get it. In the latter case, you are ethically authorized to walk out without paying your bill.
Likewise, any Thai or Vietnamese cookbook that doesn't discuss the uses of fish sauce would be better reserved for starting campfires.
As I said, the Romans used the same stuff, which they called LIQUAMEN. My guess is that as the Empire was transformed by immigration from the north, especially via Gaul, fish sauce was replaced by sea salt and rock salt. The Haida, Tlingit, and Kwakiutl peoples of the Pacific Northwest used the oil squeezed from candlefish for a similar taste treat. That oil was so valuable as a trade item that wars were fought over it.
Soya sauce is NOT an adequate substitute, whatever your Betty Crocker cookbook says. But now you can get fish sauce anywhere you choose to live. I'm still getting accustomed to the implications of internet shopping. Imagine this: I can get a novel by Roberto Bolaños, a DVD opera by Monteverdi, and a bottle of Tiparos nam pla, all in one package delivered to my door by the US Postal Service.
The Thais serve "prik nam pla" as a condiment on the table for every meal. It's simple 'fish sauce' with chopped Thai chilis, those little hot devils, and chopped coriander weed, commonly called 'cilantro' in parts of the USA. It's indispensable. You can judge the authenticity of a Thai restaurant by whether you are served prik nam pla automatically, or have to ask for it, or can't even get it. In the latter case, you are ethically authorized to walk out without paying your bill.
Likewise, any Thai or Vietnamese cookbook that doesn't discuss the uses of fish sauce would be better reserved for starting campfires.
As I said, the Romans used the same stuff, which they called LIQUAMEN. My guess is that as the Empire was transformed by immigration from the north, especially via Gaul, fish sauce was replaced by sea salt and rock salt. The Haida, Tlingit, and Kwakiutl peoples of the Pacific Northwest used the oil squeezed from candlefish for a similar taste treat. That oil was so valuable as a trade item that wars were fought over it.
Soya sauce is NOT an adequate substitute, whatever your Betty Crocker cookbook says. But now you can get fish sauce anywhere you choose to live. I'm still getting accustomed to the implications of internet shopping. Imagine this: I can get a novel by Roberto Bolaños, a DVD opera by Monteverdi, and a bottle of Tiparos nam pla, all in one package delivered to my door by the US Postal Service.
Most Recent Customer Reviews
5.0 out of 5 stars
Thai Fish Sauce
I love this product and I love that I got 2 big bottles of it. I use it all the time. Thanks for such a great product.
Published 16 days ago by Happy Mamaw
5.0 out of 5 stars
Can't do without! Great stock item!
I used to buy seafood stock (Kitchen Basics) which was stocked at least in two local grocery stores to make my favorite Salmon Chowder,but now they've stopped carrying this... Read more
Published 2 months ago by Tired
4.0 out of 5 stars
Never Used Before
I have never used this product before but I noticed that even though it gave the flavor I needed to a new recipe, it smelled really bad. Read more
Published 2 months ago by alaura jasmine
5.0 out of 5 stars
Wonderful for a variety of uses
I love this fish sauce and the price can't be beat. I use it not only in my thai cooking but in many other recipes as well as interesting substitute for salt. Read more
Published 2 months ago by Tvigneau
5.0 out of 5 stars
Good value
Same quality as I can buy locally but two is much cheaper than buying one at a time. xx xx
Published 3 months ago by Orville
5.0 out of 5 stars
great basic
I used this in a red curry sauce and it is fantastic. Just a few splashes did the trick. The flavor was rich and complex.
Published 3 months ago by PSM
5.0 out of 5 stars
Very familiar with this
I married a Thai in 1973 and this was a well known and preferred brand to her. We used to drive a hundred miles to buy this stuff, back in the day before the proliferation of Thai... Read more
Published 3 months ago by David Stephenson
5.0 out of 5 stars
Great Value, Great Fish Sauce
This is a huge amount of fish sauce for the money! I will not have to buy more for a year! Luckily, it's excellent and makes my stir fry and fried rice taste wonderful. Read more
Published 3 months ago by Electra
5.0 out of 5 stars
Great value and flavor
For the price, these are an amazing value compared to purchasing at my grocery store. The one in my store was about 8 ozs. for half the price of these TWO 23 oz. bottles. Read more
Published 5 months ago by E. Sikorski
4.0 out of 5 stars
Nice anchovy sauce...
This is great a great seasoning sauce in soups/stews, salads, gravies, dressings, stir-fries etc. and is much more subtle than anchovy paste while still adding a hint of anchovy... Read more
Published 6 months ago by A. Cheffy
