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Fish sauce is Nuoc Mam in Vietnamese, that has long history. Fish sauce is is National food. Vietnamese use fish sauce daily in every meal. There are different kinds of fish sauce that depend on species of fish. We introduce one of best special fish sauce name "Ca Com Vang" or Yellow anchovy Fish sauce made by Tin.
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[chitiet]
Red anchovy fish sauce is one of the high-class and incredibly irresistible fish sauces of the Lang Chai Xua (Old Fishing Village) Fish Sauce Museum, made from the precious red anchovies and pure salt. It is brewed and fermented up to 36 months to reach protein up to 60N. The story of this fish sauce has story of over 300 years.
Red anchovy is a rare type of anchovies with scientific name Apogen Aureus Lacep, only appearing when there is a unique natural phenomenon called “up-welling water” in the waters of Phan Thiet (Binh Thuan) in May to September of the lunar calendar.
This up-welling phenomenon pushes the plankton and nutrients from the seafloor to the sea surface at that time. Anchovies live on the surface layer will “enjoy” these quintessence. The red anchovies caught during this time are incredibly fat and sweet. Because of this rarity, the quantity and fish sauce from red anchovy is not much, but exceptionally valuable and of high quality.
For import of any kind of best Fish sauce from Vietnam, please contact us, Vietindo., Ltd for best advice and most updated.
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