Making fish sauce in Phu Quoc
Friday, 10/05/2013 11:33 (GMT+7)
Phu Quoc fish sauce is a specific variety of fish sauce produced on Phu Quoc island off of Vietnam's southwest coast. "Phu Quoc fish sauce" is a trademark, and only registered manufacturers are allowed to use the name in Vietnam.
Phu Quoc fish sauce is well known not only from North to South in Vietnam, but also around the world, thanks to its delicious taste.
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Anchovy fishing vessels anchor close to the fish sauce processing
factories to sell anchovies |
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The anchovies are keep in the 3 meter-diameter wooden barrels and
mixed with salt with the rate 7:3, meaning that each 10-ton barrel
needs seven tons of anchovies and three tons of salt. This rate ensures
the delicious taste of fish sauce |
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The inside of a fish sauce producing factory in Phu Quoc |
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The jute bags of salt are used to cover the anchovies for making fish sauce |
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It takes from ten months to one year for the first drop of liquid |
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Each 3 meter-diameter wooden barrel contains from 14 to 17 tons of fish.
If it is kept in good condition, each barrel can produce about from 50 to 60 c
atches of fish sauce, used for 60 years. Each catch of fish put in
the barrel is numbered and recorded |
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The vats of fish sauce, after 12 months of fermentation, are cased and
taken to Can Tho or Ho Chi Minh City to be bottled and then
they will be sold for retail |
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Phu Quoc fish sauce products are bottled and delivered to consumers |