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Nov 2, 2007 01:36 PM

Golden Boy Fish Sauce: How to open?!

This is ridiculous just how stupid my question is, but anyway, it's pissing me off.

I purchased GOLDEN BOY FISH SAUCE for the first time today (I usually use "Squid" brand or 3 Crabs) and it has this funny seal on the lid that I have no idea how to open. It's hard to explain, but if you've ever purchased this brand, you know what I'm talkin' about. It's plastic, with a thin disc, and then what looks like a plastic button. I tried prying it off with a knife, pushing the button, turning it, everything!

It's like a fishy Fort-friggin-Knox!

Please help. :(


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  1. Oh Lord.... I soooo want to help you. After I pick myself up off the floor.

    I did a quick Google and notice the bottle has a wrapper around the top of the neck. Can you slip a knife.....very carefully , under that and perhaps slit the wrapper? You probably already tried that, though. In any case, my dumb reply will have bumped your dilemma to the top of the page. Is it 5 o'clock yet?

    3 Replies
    1. re: Gio

      lol - yes, I removed the plastic! This is the actual sealer contraption. Ya know, sometimes they have rings you can pull, or whatever... but this friggin thing is like an impenetrable plastic nipple. It's Superwoman's nipple! They seal their fish sauce with Superwoman nipples!

      1. re: Bueno


        sorry, and i actually have that fish sauce at home, but for the life of me cant remember what i did to open it...

        1. re: TSQ75

          Err, thanks -- but as you see, I figured it out about a week ago.

    2. Nevermind. Apparently I'm not the only one who has had this problem:

      I'm off to cut off the nipple now. With a diamond-cut chainsaw.

      3 Replies
      1. re: Bueno

        Did it work? What was the dish you needed this exquisite fish sauce for? You do know that Golden Boy Fish Sauce is *the* fish sauce of choice for the most discriminating chefs...

        1. re: Gio

          It worked like a charm, thanks! Golden Boy is a premium fish sauce, that apparently has a less salty flavour than some of the other premium brands (confirmed!) which makes it ideal (to me anyway) for Pho. Which is exactly what I needed it for, and it was indeed THE fish sauce to use for Pho. I've always found my Pho to be a wee bit too salty, and this rectified that completely. I'm quite pleased, even considering the turmoil the bullet-proof nipple caused me.

          I'm a convert, it's Golden Boy from now on for me (with Three Crabs in second place).


          1. re: Bueno

            Well - I have now entered the ranks of "the most discriminating chefs." Bought my first bottle of Golden Boy Fish Sauce yesterday. If you had not had your night of "fishy Fort-friggin-Knox!", I never would have known about it much less how to open it. I'm the original Mrs. Klutz.. Now I look forward to making this recipe I found today:
            BTW: This fellow uses a bit of sugar to balance out the salt, as stated in the intro paragraph.

      2. The original comment has been removed
        1. I had the same problem with my beloved Healthy Boy Soy Sauce until I had a "duh" moment and took a paring knife to that "nipple."

          1. Thank you so much for posting this. I thought I was going crazy when I googled...."open golden boy fish sauce" :-)