Fish sauce is specialty of Cat Ba, it enriches every meal of Vietnamese. The product is simple and inexpensive but it adds the flavor of each dish. Step foot on the island of Cat Hai, you will feel scent of the sea and aroma from fish sauce factory pervades throughout the island.
Cat Hai Fish Sauce
Van Van and Cat Hai fish sauce are by far famous for its quality and great smell. Cat Hai fish sauce is produced by traditional technology and menthod with a fisherman’s owned secret recipe. It has become a unique product on the local market. For the people in Cat Hai, fish sauce is indispensable for every family’s dinner. This is kind of sauce that can’t be replaced by other seasonings. Though you are away from home but the taste of the sea Cat Hai fish sauce is unforgettable.
Fish sauce producing method
Cat Hai fish sauce methods, processes that determine the quality of fish sauce or processing operations are mainly manually. Fish sauce is made from raw sea fish species such as sharks, Round Scad, uniformed, fish squid, anchovy. Fish is washed, then mixed with salt and bring into the earthen jars or tanks to incubate flavorings (called chuop). The important thing is to bring chuop indispensable sun, stirring occasionally to beat for fusion. It is incubated from 12 months to 24 months for self-cooked fish. Then the smell of fish sauce or, switching to a distinct aroma, bright yellow water transfer to the new wing, the cockroach is being put into the sauce filter.