Nước Mắm Hòa Hiệp

0896 65 19 19 | 0270 38 23 953

0896 65 19 19 | 0270 38 23 953

0896 65 19 19 | 0270 38 23 953

TRADITIONAL FISH SAUCE PRODUCTION PROCESS

1. Selecting Ingredients

To produce high-quality fish sauce, selecting fresh and premium ingredients is crucial. The two primary ingredients are anchovies and pure sea salt. The freshness of the anchovies greatly impacts the quality of the fish sauce, as fresh fish ensures a distinctive aroma. Proper handling and storage of the fish are essential to preserve their freshness.

2. Fermentation Process

The fish is mixed with salt in a golden ratio of 3:1 (three parts fish to one part salt) and fermented in large wooden barrels for 18 to 24 months. This process allows the fish to ferment naturally, promoting the growth of beneficial bacteria that help develop the perfect protein content.

If the fish/salt ratio is too high, the fish may spoil and not reach the desired protein level.

If the ratio is too low, the fermentation process will slow down and the fish sauce may become too salty.

3. Extracting the First-Press Fish Sauce

After the proper fermentation period in wooden barrels, the first-press fish sauce is extracted. The liquid is then filtered to remove any remaining fish residue, resulting in 40N protein-grade fish sauce. This first-press fish sauce (nước mắm nhỉ 40N) is considered the highest quality, collected during the initial extraction process.

4. Vacuum Concentration for Premium Fish Sauce (60N)

To produce premium 60N protein fish sauce, advanced technology is used to separate salt and water from 40N fish sauce through a vacuum concentration process. This process refines the fish sauce, making it richer in protein content. Two liters of 40N fish sauce are needed to produce just one liter of 60N fish sauce.

5. Quality Control and Bottling

Strict quality control measures are essential to ensure the production of high-quality traditional fish sauce. The freshness of ingredients, fermentation process, and final product quality must all meet stringent standards. Key factors assessed include:

  • Protein content
  • Color and aroma
  • Compliance with food safety regulations

Producers must conduct rigorous quality checks to ensure the final product meets the highest standards.

Bottling Process

Once production is complete, proper bottling and storage are crucial to maintain the fish sauce’s quality. Every detail, from bottle selection to preservation methods, is carefully considered.

The bottling steps include:

  • Choosing bottles with the desired volume and shape
  • Cleaning the bottles before filling to ensure hygiene
  • Pouring the fish sauce into bottles and securely sealing the caps
We have explored the traditional fish sauce production process, from ingredient selection and fermentation to quality control. Fish sauce is not just a familiar kitchen staple in Vietnam; it also offers significant health benefits and nutritional value. Made from natural ingredients, fish sauce not only enhances the rich flavors of dishes but also provides essential nutrients.
The uniqueness of Vietnamese cuisine is deeply enriched by fish sauce. While modern industrial methods are replacing traditional practices, authentic fish sauce remains highly cherished. This underscores the importance of preserving traditional culinary heritage while improving quality to meet consumer demands.
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