Phu Quoc fish sauce is the common name for all kinds of fish sauce produced in Phu Quoc , a large island in the southwest of Vietnam, in Kien Giang province . It is one of the famous fish sauce in Vietnam but is also known in many countries around the world. Since 2001, the National Office of Industrial Property has recognized the origin of Phu Quoc fish sauce and in 2005, the Ministry of Fisheries issued a provisional Regulation on fish sauce production with the name of Phu Quoc origin, in which compulsory after 3 years, only bottled fish sauce in Phu Quoc according to TCN230: 2006 can only be certified from Phu Quoc
History
The waters around Phu Quoc Island are rich in seaweed and ephemera as food for anchovies , so there is a great source of anchovies. The use of this resource to make fish sauce in Phu Quoc has a history of over 200 years. In the late 19th century , people on Phu Quoc Island sold fish sauce to Cambodia and Thailand [2] . However, Phu Quoc fish sauce only became famous since the 1950s, reaching its peak in the years 1965-1975. During the period of subsidy in the period 1975-1986, this manufacturing sector lost its market share, many barrels closed and changed jobs. However, since the economy has gradually shifted to a market mechanism, making fish sauce in Phu Quoc gradually recovered. So far, Phu Quoc fish sauce has reached 8 million liters / year.
Before 1945, there were nearly 100 barrel houses making fish sauce in Phu Quoc, mainly concentrated in Duong Dong and Cua Can . During the war, the barrels in Cua Can were destroyed, so the barrels gradually moved to Duong Dong and An Thoi .
Equipment
Phu Quoc fish sauce is soaked in large wooden litsea wood boxes in Phu Quoc forest, or replaced by vines or bottles made by difficult words. The barrel size is from 1.5-3m in diameter, 2-4m high, incubated from 7-13 tons of fish. Each barrel is lined with 8 strands, each stranded with 120 strands of rattan from Ong Tam Mountain and North Island. Each carton can last up to 60 years if used regularly.
Raw material
Coal anchovies, raw materials for processing
Any fish can be used to make fish sauce, but producers of Phu Quoc fish sauce only use anchovies as raw materials. Anchovy has about ten types, but only striped pepper anchovies, red anchovies and coal anchovies are the highest quality fish sauce.
The difference of Phu Quoc fish sauce is that anchovy is freshly mixed on board. The main fishing season of the year is from July to December. When the fish net has just been pulled together, the fish will be picked up by the racket, remove impurities and rinse with sea water, then mix the island immediately with salt The ratio of 3 fish 1 salts and put into the tunnel. How to mix such fish keeps fish meat from decomposing, fish sauce has the highest protein content, no bad smell.
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Phan Thiet fish sauce is of the "old village" type and has been present in almost all domestic markets. Phan Thiet fish sauce has existed since the Phan Thiet period called General Duc Thang ( 1809 ). Those who made fish sauce then made a lot of fish sauce and sold it in Dang Ngoai . At the beginning of the 20th century, Phan Thiet fish sauce had a famous brand named Lien Thanh fish sauce , which was widely sold in the South outside Central Vietnam.
Tent - type of container used to make Phan Thiet fish sauce
In terms of brand name , since 2007, this name has been legalized when the People's Committee of Binh Thuan Province has registered for indefinite protection in the territory of Vietnam to certify the origin of processed fish sauce according to quality standards and food safety and hygiene (food safety) in the province [1] [2] . However, outside Vietnam, 8 years ago, from June 1, 1999 a company called Kim Seng, based in California (USA), registered the brand "premium fish sauce Phan Thiet" in Van US patent office and trademark.
Raw material
Phan Thiet fish sauce is mainly made from anchovies and many other species depending on each time the ship arrives and salt seeds.
There are many types of anchovies such as striped pepper anchovies, charcoal rice, red rice, striped chalk, lead chalk, flat rice ... but the best is coal anchovies and pepper stripes. Anchovies, which appear from April until the eighth lunar month, are small fish, big with just the little finger or chopsticks , but decay into fast fish sauce, so time is also short of fish sauce. However, many households make long-term fish sauce to say that the quality depends on the time of fishing, especially the August fish, which are all fat, the new fish sauce is delicious and has the highest protein level.
How to prepare
Processing in tent barrels
Fish sauce is brewed in a barrel (similar to Phu Quoc fish sauce ):
People use a type of cylindrical wooden crate called a tents , 2 - 2,5 m high, 1.5 - 2 m diameter , with a capacity of 2.5-8 m3 to salt fish. The reason people have to use soft wood such as mausoleum , jackfruit , shore of words to make barrels is because when "leaning" with a wire, running around the outside of the body, the pieces of wood are tightened together, no longer slots open.
Catched anchovies are carefully selected, leaving big or small ones or not fresh. Fish are brought into salt without washing again because before bringing to shore, the fish was washed with seawater. When salt is used, the ratio is 10 4 salted fish, or 3 salted fish [4] . These two ingredients are well mixed but not crushed, called chuop. After the chuop is filled with tents, cover the embankments that have been assembled like a mat, spread a layer of salt on top and install the bamboo blister on the face and put down the stone.
After 2 to 4 days, people opened a button with a filter with a filter at the bottom of the tent to remove fish fluids. This fluid is called mulch, because enzymes in fish intestines help hydrolyze the fish's internal organs. The mulch juice has a protein content, but it has a fishy smell, which is not edible, often filtered out of the scum to make the water into the cooked porridge boxes to increase protein.
After the water drains, drain in the barrel to collapse and start the main hydrolysis process. The main factor of this process is an anaerobic bacteria, it takes about 8-18 months to hydrolyze the fish body. When this process is completed, ie, ripening, fish sauce formed transparent with the color from straw yellow to reddish brown wing (depending on each batch of fish) does not have the fishy smell but has a characteristic aroma.
The most water is drawn from the tents called the fish sauce - completely from the hydrolyzed fish body. After the water was withdrawn, people poured water into it to draw the second water called the fish sauce. Each withdrawal, the lower the protein level, so to have products with homogeneous protein sold to the market, people have to mix different types of fish sauce with protein.
Processing in lu
This is a common method of making fish sauce in Phan Thiet, especially in small establishments. How to chill prawns, rate fish and salt, still follow the way of using tents. The difference is that the mussels in the lu and lu are covered tightly in the sun instead of leaving the house like a tent. In this way, the temperature in the lu is usually higher and more mature.
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Development process
Many documents suggest that the profession of making fish sauce in Cat Hai Island has a history of several centuries because immigrants from Thai Binh set up a business on the island to bring from their homeland and pass it on to their children for many generations. However, the name Van Van fish sauce and Cat Hai fish sauce only dates back to the 20th century . Vidy's Staliques Commerciales published in 1936 said: "Van Van factory was established in 1916 between Can Loc and Van villages. Chan is a place to make salt, a workshop of 10,000 jars of 400kg type ... ". Doan Duc Ban is considered the founder of the enterprise as well as Van Van fish sauce brand. He is also the father of Doan Chuan musician . Although it is possible to name fish sauce Van Van ( Van Vaninstead of Van Van ), it was known earlier because the type of fish sauce produced in Van village (Van means fishing village Van) in Kinh Bac ( Bac Ninh ) but is a business person, Doan Duc Ban used the folk name that many people know as their name for their own business. The products of Van Van fish sauce have been wisely registered for protection by Hai Phong Economic Department since then, as well as always ahead of competitors in marketing and promoting products, so many people consumption in the North received. In cities such as Hanoi , Hai Phong , Bac Ninh... Van Van's fish sauce products always prevail over other fish sauce production facilities and even went into the folk song: "Melon La, Hung Lang, nem Bang, Tuong Ban, fish sauce Van Van and Tuna perch ".
On October 23, 1959, Van Van Fish Sauce and Cat Hai Seafood Station merged into Cat Hai Fish Sauce Enterprise. Since then, Van Van fish sauce is called Cat Hai fish sauce. Shortly after, Cat Hai fish sauce factory becoming state-owned enterprises 100% of the capital budget of the State . Even in the fiercest period of the two unified wars, the fish sauce industry on Cat Hai Islandnor stalled. During the period when the US Air Force bombarded the North, many workers of Cat Hai Fish Sauce Enterprise were also soldiers participating in fighting to protect the island's homeland. Since 1959, Van Van fish sauce company has undergone several times to change its name to different businesses such as Cat Hai Fish Sauce Enterprise, Cat Hai Seafood Processing and Service Company, and Translation Processing Joint Stock Company. Cat Hai fishery case is now. From a business sauce wholly privately before 1959 have merged and become an enterprise wholly owned after 1959 finally is a joint stock company from the Vietnam economy was shifting to business market economy. However, since the name Van Van fish sauce was renamed to Cat Hai fish sauce, it remains the same so far. Currently, the owner is protected by Vietnamese law of Cat Hai fish sauce brand is Cat Hai seafood service processing joint stock company (Hai Phong).
Production
Hai Phong sea area is located in the Gulf of Tonkin area with large fishing grounds such as Cat Hai and Bach Long Vi with relatively abundant and abundant natural fish sources, so it is suitable for making fish sauce . Cat Hai fish sauce is processed in the traditional way through the technique of selecting raw fish (preferably round scad , also known as fish , followed by fish , fish , cuttlefish, squid ...), manipulation reviews stirring, to salt and methods of heating by sunlight, stimulated by fermentation in chuop , subtlety, sensitivity in the control process of Proteinsinto amino acids for natural aroma. Therefore, Cat Hai fish sauce becomes longer and more delicious. Cat Hai Seafood Processing and Processing Joint Stock Company currently has more than 30 products meeting the standards of food safety and high quality branded "Cat Hai" with the brands: Mr. Sao, high protein, fish squid, catfish and special fish sauce on the packaging clearly stating the words "add iron supplements" include type 1B, class 1, premium ...
Use
Cat Hai fish sauce (Van Van fish sauce) of good quality has a light scent characteristic of the product and often tastes better than some other fish sauce in Vietnam. Cat Hai fish sauce is very suitable when processing many dishes with typical flavors of Northern cuisine and especially Hai Phong cuisine . Depending on the taste of each person, each family, each region where Cat Hai fish sauce can be eaten raw or added with spices such as lemon , fresh kumquat , white sugar , cool boiled water or add chilli , pepper , garlic , chili sauce... but it is important not to lose the natural flavor of fish sauce. Some products of Cat Hai fish sauce with brand of star, squid, snakehead, high protein ... are suitable for the needs of the elderly, now available in the markets of Eastern Europe , the United States and China. , Laos , Philippines ...
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Salted fish sauce , small fish sauce , also known as fish sauce or fish sauce is the type of fish sauce with very high protein level, mild sweetness, straw yellow color to light yellow, clear and characteristic smell. Avocado sauce is rarely sold in the market but is often used by barrel houses to mix with other low-protein fish sauce for commercial fish sauce products.
Exactly called "fish sauce". The reason is called "yes" because this type of fish sauce must be taken from the first drops of fish sauce "yes", or in other words leak out every drop, drop from the hole (hole Pine) is sealed at the bottom of the container or the container is holding the fish until the maturity time can take finished fish sauce.
These small fish sauce droplets are due to their high specific gravity as a high protein consequence that settles to the bottom of the container and leaks out according to the permeability law of liquid so it is usually the best. The more you get the sauce, the lower the protein level of the remaining fish sauce in the barrel (or watering) according to the principle of conservation ... so the producers only spend a little bit for personal use or donating, the the rest is usually returned to the container or left in place before harvesting lower-priced finished fish sauce due to large capacity [ citation needed ] .