Norwegian
Fish sauce

The world’s first naturally fermented fish sauce from Norway's seafood

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Our Story

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What makes Noumami different

At Noumami we deeply care about how food is made and where all the ingredients come from. Trust and sustainability are uncompromising values as we seek to share the Norwegian quality of life in every product.

- Noumami fish sauce - Norwegian fish sauce - Fish sauce from Norway - Salmon Fish Sauce - Vietnamese Fish Sauce

Made in
Norway

Pioneering in fishsauce production from 100% Norwegian salmon, cod and pelagic species. Guaranteed quality. Strictly comply with European food safety and hygiene standards.

Innovative
Technologies

Specially engineered to handle cold water species and tough Scandinavian climate. Noumami is perfectly positioned for production of high quality fish sauce due to abundant supply of raw materials from the world famous Norwegian fish industry with proud historic traditions.

Sustainable Development

Noumami aims to be a pioneer in the sustainable development of fish sauce, as well as seafood products, and to play a role in protecting the fisheries industry of Norway and the world.

Fishsauce lovers talk about us

Van Tran, Lillestrøm, Norway

"Noumami fish sauce used for seasoning in braised or cooked dishes will not emit the strong odor like artificially made fish sauces"

We keep top notch products

Salmon Fish Sauce

Cod Fish Sauce

Pelagic Fish Sauce

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Partners talk about us

Skyler Milner

Head Chef at Bro Kystgastronomi Restaurant, Ålesund, Norway

“I discovered Noumami in an Asian grocery store, and the condiment has become a big part in my cooking here at Bro. The ingredients here are quite an undiscovered treasure, and it requires a different mindset to exploit the full potential of the ingredients”.

Gro Haugvaldstad Kleiberg

Nofima Fish Research Institute

Norway

" We cooperate with Noumami in the science laboratory, and synchronize the process from the fish producer to the production process of the finished product. Noumami has extensive knowledge of the fermentation process for fish sauce products."