Everywhere in Thailand, natural  fish sauce is the essence of the intensely flavourful Thai cuisine. But how to tell  which is pure  natural fish sauce? A  pleasant fishy aroma ..a taste of not overly salty   a  crystal clear liquid   and a  reddish  brown color. All  these are  Guidelines  Made  Easy when looking for naturally-fermented fish  sauce but that's not all.       Higher content of protein and lower level of histamine are key indicators of quality fish sauce, which only fresh fish can provide!       This is how RFI has set our production Standards       We have dedicated to use only the fresh anchovies from the sea  through naturally fermentation  with the aim to produce the best quality fish sauce to our consumers in each and every single drop.     Histamine is the main indicator for fish sauce quality standard in the global market at present. In other words, it can well imply the freshness of the fish used in Fish sauce manufacturing. The fresher the fish, the lower histamine a fish sauce contains. RFI believes in providing top quality product to its consumers by selecting the best and only freshest catch from the sea. Our product is at superior quality with histamine content less than 200 ppm which matches with strict requirements in many countries.   What is Histamine?