Fish sauce fermentation: The art of fermentation that creates a unique flavor.

The fermentation process takes at least 12 months. During this time, natural enzymes present in the fish break down the protein in the fish. into amino acids and other flavor compounds That gives the fish sauce a rich flavor and aroma. Controlling the temperature and humidity in the fermenter is important. In order for the fermentation process to occur efficiently

Fermenting fish sauce is not just about converting protein into amino acids. But it is also about developing the unique taste and aroma of fish sauce. Good fermentation requires constant control and monitoring. Reputable fish sauce manufacturers have specific recipes and fermentation methods. which is passed down from generation to generation

After fermentation is complete The resulting fish sauce is filtered in several steps. To remove dirt and residue A good filtration process will help keep fish water clear and clean. Fish sauce fermentation is therefore an art that requires attention to every detail. Every step requires the expertise and experience of the manufacturer. The resulting fish sauce has a unique taste and aroma. Suitable for cooking various types of food.