When choosing traditional fish sauce for family meals, many consumers share the same question: “Wait, both bottles say 40 degrees of protein, so what is the difference between 40N fish sauce and Cốt Y fish sauce?”
The truth is, although both indicate high-quality fish sauce lines, “protein content” (độ đạm) and “first-press” (cốt) are two entirely different concepts by nature. Understanding these two terms will help “family chefs” easily select the product line that best suits their family’s taste. Let’s distinguish them with Hoa Hiep Fish Sauce in the article below!
40N Fish Sauce (High Protein Content) – The Indicator of Nutritional Value
In the fish sauce manufacturing industry, “Protein degree” (denoted as N) is the index showing the nutritional (nitrogen) content in the fish sauce. Put simply, 40-degree protein fish sauce (40N) means that 1 liter of fish sauce contains 40 grams of protein naturally fermented from anchovy meat.
To achieve this high, standard 40N index through traditional methods, the fish sauce batch must undergo a fermentation process using fresh black anchovies combined with clean sea salt at a golden ratio. Afterward, modern concentration technology is applied to elevate the nutritional content while still fully preserving a harmonious aftertaste, without causing a harsh, salty sensation on the tip of the tongue. This is an excellent product line to maximize nutritional supplements for your family’s daily meals.
Cốt Y Fish Sauce (First-Press / Cốt Nhứt) – The Pure, Original Flavor from the Very First Drops
Unlike the nutritional concept of protein content, “Cốt Y” (also known as Cốt Nhĩ) is a term used to refer to the very first batch of fish sauce drawn directly from the wooden fermentation vats after more than a long, continuous year.
These are the purest and most refined drops of fish sauce in the entire facility. The prominent feature of Cốt Y is that it is absolutely not diluted with water, not blended multiple times, and does not undergo any technical interventions. Therefore, Cốt Y fish sauce possesses a natural viscosity, a glistening amber color like honey, a characteristically mild yet rich aroma, and a deeply sweet aftertaste from fermented fish meat. This line of fish sauce is often highly sought after by gourmands to make the “ultimate” raw dipping sauce on the dining table.
The Fundamental Difference: Not All 40N Fish Sauces Are Cốt Y
