UMAM Fish Sauce, Quebec Nuoc Mam

When Vietnamese umami meets the flavors of Quebec.

UMAM is the first 100% Quebec-made nuoc mam, crafted from sustainably harvested capelin from the St. Lawrence River. It combines traditional Vietnamese know-how with a local treasure to create a pure, natural and deeply flavorful sauce.

If your dishes sometimes taste flat even after adding salt and spices, what’s missing is often umami. Just a few drops can transform soups, sauces and stir-fries into rich, satisfying meals without overpowering them.

What makes UMAM stand out:

• Locally made and responsibly sourced

• Minimalist recipe, no additives

• Naturally powerful, allowing precise dosing

• Extremely versatile in everyday cooking

It’s more than an Asian ingredient. It’s a natural flavor enhancer you can use almost anywhere.

Benefits

• Adds deep umami flavor

• Enhances dishes with only a few drops

• Can help reduce added salt

• Simple, natural ingredients

• Made in Quebec from sustainable fish

Ingredients

Capelin, water, sea salt

No artificial color, flavor or preservatives.
May contain traces of peanuts and nuts.

How to use

Dosage: Start with a few drops, taste, then adjust. Its strength calls for a light hand.

Try it in:

• soups and broths

• vegetable stir-fries

• marinades

• tartare or dips

• omelets

• meat sauces

• Caesar salad dressing

You can also replace Worcestershire sauce with UMAM for a deeper flavor.

Use as needed, like a condiment.
Avoid adding too much at once.

Quick practical recipe

Quick umami dressing

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 3 to 5 drops UMAM

• 1 tsp maple syrup

Whisk together and drizzle over kale or cabbage salad.

Audrey’s tip, also known as La naturo imparfaite

If you’re trying to cut back on salt, focus on flavor instead. A touch of umami often satisfies more than adding extra salt at the end.