To produce a first-class fish sauce high-quality commodities are a must. At NORTH FISH SAUCE we solely produce from freshly caught winter sprat caught in the North Sea and the westerly part of the Limfjord. We record exactly where the fish is caught. And we ensure full traceability for the origin of the finished product. The quality of the fish is checked already upon the ship’s arrival, and the fish is immediately processed to further ensure optimum product quality. Fish and salt will then ferment for up to 18 months in a natural enzymatic process. The product which solely consists of fish and salt is consequently free from additives of any description.
The finished product, North Fish Sauce, is the result of a special filtration/straining and extraction process. As a result of the fresh commodity and the long ageing process our fish sauce is quite unique both in terms of its savour and mild aroma. The strictest control and hygiene requirements apply throughout the production process thus ensuring the highest food safety level. Our production standards are all subject to the rules and regulations of the Danish and European food authorities.