Red Boat is a family-owned Vietnamese-American producer of traditional fish sauce with production facilities on Phú Quốc Island in Vietnam. The company was founded in 2011 by Cường Phạm who grew up in Saigon and later worked as an engineer in the United States. He established the brand because he could not find a fish sauce on the American market that resembled the traditional Vietnamese sauce he remembered from childhood. Production follows the method traditionally used by fish sauce barrel houses on Phú Quốc Island. The principal raw material is wild-caught black anchovies harvested from the waters surrounding the island. The fish are mixed with sea salt immediately after being caught to preserve their freshness. Anchovies and salt are combined in an approximate ratio of three to one. The mixture then undergoes natural fermentation for about one year in large wooden barrels. Red Boat has gained international recognition among chefs and consumers and is regarded as one of the best-known contemporary producers of premium fish sauce from Phú Quốc Island.