Anchovy salt doesn't make things taste like fish, it just makes them taste... better.
. Yes. Fish-flavored salt. I know it sounds a little dicey—or, okay, downright disgusting. And when you first come into contact with the stuff, all of your worst suspicions are only confirmed. You see, Red Boat's anchovy salt comes in a thick bag with a sturdy zip seal on top. And thank goodness for that. When you open it, you'll discover that this stuff smells terrible—like, thekind of terrible. It's also kind of an ugly brown color.
Red Boat's anchovy salt is actually a byproduct of their fish sauce. To make it, black anchovies are preserved in salt. But, at the end, Red Boat extracts some of the salt from the final product, giving the sauce a richer, more robust finish. Rather than tossing that flavor-packed, fish-sauce laden salt, they dry it back into crystals and sell it. The packaging calls it the "Essence of umami." Essence of umami, indeed.
Anchovy salt makes adding that coveted funky-salty-earthy burst easier than ever. I just sprinkle it on whatever I'm cooking instead of regular salt, and there it is, the magical, mystical power of umami.
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