Phu Quoc fish sauce is one of the famous fish sauce not only in Vietnam but also known in many countries around the world. Phu Quoc fish sauce is produced from the main ingredient of Phu Quoc anchovy, with a tradition of over 200 years.
Any type of fish can be used to make fish sauce, but Phu Quoc fish sauce producers only use anchovies as raw materials. The best anchovies for fish sauce are Striped Pepper and Com Than. People mix 2 or 3 parts of fish with 1 part of salt and then leave for 1 year, the longer the protein content, the higher the protein content, but the fish sauce is less fragrant and the color is darker. People also bury fish sauce for a few years, at that time the color of fish sauce turned black, called fish sauce, used to cure diseases. If you use rotten fish, the time will be faster, but the fish sauce is not fragrant and the color is not beautiful.
Source: Collected internet.
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