From the sea to the bottle: the fish sauce production process that you may not have known

Fish sauce production is an interesting and complex process. Starting with catching fish at sea. The fish used is usually anchovies or sardines. This is a fish that has a high oil content and is suitable for fermentation. After catching the fish The fish are thoroughly washed and arranged in fermentation tanks. Salt is added at a ratio of approximately 3 parts salt to 10 parts fish. Fermentation takes at least 12 months. This process gives the fish sauce its rich flavor and unique aroma.

during fermentation Proteins in fish are broken down by enzymes that naturally occur in fish. This process turns protein into amino acids and other flavor compounds, giving fish sauce its unique salty taste and aroma. When the fermentation process is finished The resulting fish sauce is filtered several times to remove impurities and residues. Then the fish sauce is bottled through a standardized packaging process. To get clean and safe products

Fish sauce production requires knowledge and experience in controlling quality and taste. Reputable fish sauce manufacturers have their own recipes and unique fermentation methods. This makes the fish sauce of each place have a different taste and smell. Knowing and understanding the fish sauce production process not only helps us to know the origin of the ingredients used in cooking. But it also increases respect for the wisdom and expertise that has been passed down through the ages.