Quality Fish Sauce: The fermentation and curing process that turns fish into fish sauce.

The fermentation process takes at least 12 months. During this time, the fish proteins are broken down by natural enzymes present in the fish. They form 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

After fermentation is finished The resulting fish sauce is then put through an additional curing process. To develop better taste and smell Curing the fish sauce takes several more months. During this time, the fish sauce is filtered and removed several times to remove impurities. To get clear and clean fish sauce

The production of quality fish sauce is a combination of fermentation and curing that goes through a strict quality control process. 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. Choosing quality fish sauce is therefore important to help make food taste good and delicious.