About

FISH + SALT

WE ARE OLD HABITS. MAKERS OF TRADITIONAL FISH SAUCE LOCATED IN NORTH AMERICA.

OUR SAUCE CONTAINS ONLY TWO INGREDIENTS: FISH + SALT. THE WAY IT WAS ORIGINALLY DONE, IN ROMAN TIMES, 2000 YEARS AGO.

TAKING INSPIRATION FROM THE COLATURA OF ITALY AND THE SHOTTSURU AND ISHIRI OF JAPAN, WE USE ONLY WILD-CAUGHT, LOCAL FISH AND LOCAL PNW SEA SALT. ALL BARRELS ARE AGED FOR A MINIMUM OF 1 YEAR, WITH LIMITED EDITION AND RESERVE BARRELS KEPT FOR CARRY-OVER FERMENTATION. THESE RESERVE BARRELS WILL BE AGED INTO THE 2, 3, 4 AND 5 YEAR RANGE. ALL BOTTLES WILL BE FIRST-PRESSINGS, WITH NO ADDITIONS.

[NEW PRODUCTS ALWAYS IN PROGRESS.]

 

METHODS

WE WORK WITH THE SEASONS. WE SOURCE LOCALLY.

WE INTENTIONALLY USE A LOWER SALT PERCENTAGE THAN MOST OTHER FISH SAUCE MANUFACTURERS, AND TYPICALLY AGE FOR MUCH LONGER AS WELL. THE GOAL IS TO CREATE A MUCH GENTLER, MORE CONCENTRATED FLAVOURED PRODUCT. ONE THAT CAN EASILY BE USED ON ITS OWN (LIKE A SOY SAUCE), WITHOUT OVERPOWERING OTHER COMPONENTS. ALL WHILE STILL TASTING VERY STRONGLY OF WHAT IT CONTAINS, AND WHERE IT COMES FROM.

 

ABOUT THE MANUFACTURER

AFTER WORKING IN KITCHENS IN TORONTO AND TASMANIA, A TOP 10 RESTAURANT IN NORTH AMERICA IN NEWFOUNDLAND, AS WELL AS A TOP 100 RESTAURANT IN THE WORLD IN BELGIUM, I WANTED A CONTRAST TO THE LIFE I HAD GROWN ACCUSTOMED TO. I WAS LOOKING FOR A PROJECT THAT WASN'T FOCUSED ON EVER-CHANGING FOOD TRENDS, SOMETHING DEDICATED TO WORK OF TRADITION, CRAFTSMANSHIP AND QUIET PATIENCE. THIS IS HOW OLD HABITS CAME TO BE.

I HOPE YOU CAN FIND SOMETHING IN THIS PROJECT THAT YOU CAN CONNECT WITH.

SINCERELY. NATHAN GAWALKO -OWNER @ OLD HABITS

SHIPPING

WE TYPICALLY SHIP ORDERS ONCE A WEEK ON TUESDAYS/WEDNESDAYS. WE APPRECIATE YOUR PATIENCE.