Naturally Fermented Fish Sauces - Old Habits
Old Habits is a Vancouver Island-based maker of traditional, naturally fermented fish sauces, using only two ingredients: wild-caught local fish and Pacific Northwest sea salt—a method inspired by ancient Roman techniques from 2,000 years ago
Why It’s Special
- Traditional minimalist approach: Only fish and salt, no additives—fermented like ancient Roman garum or Italian colatura, Japanese shottsuru, and ishiri.
- Lower salt content and longer aging than most commercial sauces, producing a gentler yet intensely flavored product that stands on its own like olive oil or soy sauce
- Seasonal, limited-edition barrels and small-batch barrel aging enhance complexity and craft exclusivity
ROE HERRING 1 YEAR: Made with Spring Roe Herring (Clupea Pallasi) and aged between 12 and 24 months. The herring used are harvested during March spawning season and are abundant with roe. This results in a mild flavour profile that is both familiar and unique at the same time. Like if Bottarga and Fish Sauce had a baby.
