Angkan Fish Sauce is made using only sardines, anchovies, sea salt, and time. It is naturally fermented for 12 months using traditional methods, without shortcuts or additives. This careful process produces a clean, balanced umami flavor with depth and clarity.

“First press” refers to the very first liquid drawn from the fermented sardines and anchovies. This initial extraction is the purest and most flavorful part of the process, with better aroma, clarity, and depth than later presses, which are often diluted. ANGKAN uses only first press to ensure consistent premium quality.

45°N refers to the protein content of the fish sauce. Protein level is a widely used indicator of quality, as it reflects the concentration of natural amino acids developed during fermentation. A higher protein level means deeper umami and more flavor. At 45°N, ANGKAN is highly concentrated, allowing you to use less while still achieving a rich, balanced taste.

Fermentation is what develops the flavor, aroma, and depth of fish sauce. Over time, natural enzymes break down the fish into amino acids, creating umami. A 12-month fermentation period already brings out a very good, well-balanced flavor, allowing the sauce to taste smooth and rounded without harshness. Rushed or chemically accelerated processes cannot achieve the same natural result.

Angkan Fish Sauce is made using only sardines, anchovies, sea salt, and water. It contains no artificial flavors, colors, preservatives, or added sugar. By relying on natural fermentation instead of additives, ANGKAN keeps the flavor clean, honest, and true to its ingredients.

Yes. Angkan Fish Sauce contains only sardines, anchovies, sea salt, and water. It is naturally gluten-free and suitable for people avoiding gluten.

Yes, when used in moderation. Angkan Fish Sauce delivers strong flavor, so a small amount often goes a long way. It naturally contains amino acids from fermented fish and can be part of everyday cooking. Like most fermented condiments, it should be used mindfully due to its salt content.

Yes. Angkan Fish Sauce can be used as a substitute for salt in many dishes. It adds saltiness along with natural umami, giving more depth than plain salt. Start with a small amount, taste, and adjust as needed. Reference: FoodStruct. (n.d.). Fish sauce vs. table salt — In-Depth Nutrition Comparison

Angkan Fish Sauce is easy and flexible to use. It works well for cooking, dipping, drizzling, marinades, soups, sauces, and even salad dressings. It fits naturally into everyday meals.

Like most fish sauce, ANGKAN has a noticeable smell when you first open the bottle. However, because it is naturally fermented and first press, the smell is cleaner and not as overpowering. Once added to food or cooked, the smell fades and helps bring out the flavor of the dish.

Yes. Because Angkan Fish Sauce is naturally fermented and not heavily processed, some sediment or slight cloudiness may appear over time. This is normal and does not affect the safety or quality of the sauce. You may gently shake the bottle before use if preferred.

Angkan Fish Sauce is made using first press extraction, high protein fermentation, and a natural 12-month process. This careful method produces less sauce but better quality, since nothing is rushed or diluted. Because ANGKAN is more concentrated, a small amount goes a long way. Choosing natural fermentation and clean ingredients takes more time and care, and that is reflected in the quality of each bottle.

Angkan Fish Sauce is made in the Philippines using traditional fermentation methods. We work closely with local fishing communities and value careful sourcing and responsible production.

Unopened bottles of Angkan Fish Sauce can last up to two years. Once opened, it is best used within 6 to 12 months for optimal flavor. Store it in a cool, dry place and keep the bottle tightly sealed. Refrigeration is optional but can help preserve flavor over time.

No. Angkan Fish Sauce does not need to be refrigerated after opening. It can be stored at room temperature in a cool, dry place with the bottle tightly sealed. Refrigeration is optional and may help preserve flavor over time, but it is not required.

Angkan Fish Sauce is naturally salty, as it is made with fish and sea salt. Because it has a high protein level and is concentrated, a small amount already delivers strong flavor. Using less helps control saltiness while still giving depth and richness to dishes.

Angkan Fish Sauce contains fish, specifically sardines and anchovies. It is not suitable for individuals with fish allergies. Please check the ingredients carefully before consuming.

Yes. Angkan Fish Sauce complies with Philippine FDA food safety standards. Each bottle is sealed, batch-coded, and labeled with an expiry date to ensure quality and safety.