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Noumami
production methods

Fish sauce from Noumami is made with fish from Norway.  We employ a traditional production method.

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

01

Fresh Norwegian Fish

Atlantic salmon, cod and pelagic fish such as herring and capelin.

Clean Salt

02

​Eurosalt Aquamarine® salt tablets are formed by high pressing fine salt under carefully controlled conditions to ensure consistency, purity and quality. 

Natural
Fermentation

03

Fish is salted (with sea salt) and undergoes a natural fermentation that lasts 8-14 months. This slow and highly regulated decomposition of the fish makes a golden sauce.

Extracting and bottling

Only safe and well documented flavor enhancers are used to make the fish sauce more tastefull. No artificial preservatives is added in the process.

04

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