The Product
One bottle, many dishes.
First press. American anchovies. Balanced at 25°N.
MADE WITH AMERICAN ANCHOVIESFERMENTED WITH SEA SALT IN PHÚ QUỐCA HERITAGE RECIPE SINCE 1951
Traceability
Barrel Ticket
- ORIGIN
- Phú Quốc Island, Kiên Giang, Việt Nam
- RATIO
- 73% American anchovies / 26% sea salt
- BARREL
- up to 14 tons, wood
- FERMENT
- 12 months, island heat
- FIRST DRAW
- nước mắm nhĩ — drop by drop
- BOTTLED
- 1st press
Batch fields (barrel no., ferment start) to be populated from client data.
The Range
Nước Mắm Cá Cơm Mỹ
100% American anchovies.12-month hand ferment.First press, straight to the bottle.
The kitchen bottle — cooking, marinades, kho.
25°N520ml6 bottles per case
Nước Mắm Cá Cơm Mỹ
100% American anchovies.12-month hand ferment.Fermented in wood on Phú Quốc.
The table bottle — dipping sauces, dressings, the last touch.
25°N250ml12 bottles per case
What does 25°N mean?
°N measures the concentration of a fish sauce — grams of nitrogen per liter. A higher number means a stronger taste, not a better one: Sơn is crafted at 25°N, deep enough to season with, balanced enough to dip. See the whole scale ↓
What Does °N Mean?
Higher doesn’t always mean better.
°N is one of the ways to measure the concentration of fish sauce. A higher number generally means a stronger, more concentrated taste. But when it comes to fish sauce, stronger doesn’t always mean better.
Very high °N fish sauces can be intensely savory and are often preferred by those who enjoy a bolder taste. For everyday dipping and cooking, what matters more is balance: enough depth to bring out the flavor of a dish, while still smooth and versatile enough to enjoy every day.
That’s why SƠN Fish Sauce is crafted at 25°N.
Deep enough to season with, balanced enough to dip straight from the bottle, and versatile enough for everyday cooking, with no dilution needed.
But one number can never tell the whole story. SƠN develops its depth of flavor through 12 months of fermentation, giving time for its natural umami, balanced finish, and distinctive aroma to develop.
Because great fish sauce isn’t about chasing the highest number. It’s about finding the right balance for every dish.
How to Use
Instead of Salt
Start where salt goes — then use less. A few drops season deeper than a spoon of salt, with less sodium on the plate.
Start with one recipe →The 1 : 1 : 1 : 2 Rule
1 : 1 : 1 : 2
fish sauce · lime · sugar · warm water
Memorize it, own the table →The American Anchovy
Two coasts, one sauce.
In the coldest, richest waters of Monterey Bay, the American anchovy is thriving. We catch it there, carry it across the Pacific, and raise it the only way we know — a year in wooden barrels on a Vietnamese island. Two coasts, one sauce. Cá cơm Mỹ, anchovies of USA.