Production of chemical-free fish sauce: steps in producing fish sauce that are environmentally friendly

The fish sauce fermentation process uses natural methods and does not use harmful chemicals. The fermentation uses natural salt and fresh fish. The fish is marinated in salt in temperature and humidity controlled tanks. Fermentation takes at least 12 months, during which time the fish proteins are broken down by natural enzymes. They form amino acids and other flavor compounds. That gives the fish sauce a rich flavor and aroma.

Producing chemical-free fish sauce requires strict process control and quality checks at every step. After fermentation is finished The resulting fish sauce is filtered and bottled. Bottles used for filling must be cleaned and disinfected before filling. to prevent contamination

Producing chemical-free fish sauce not only takes care of the production process. but also consider the impact on the environment Chemical-free fish sauce production facilities will have measures to reduce waste emissions and use energy efficiently. In order to make fish sauce production free of chemicals and friendly to the environment as much as possible.

Chemical-free fish sauce is a product produced with attention to every detail. Every step requires expertise and strict quality control. The resulting fish sauce has a unique taste and aroma. and safe for consumption Choosing chemical-free fish sauce therefore supports production that is conscious of the environment and the health of consumers.