You have been using fish sauce for a long time, but do you know how long it takes for fish sauce to mature and be ready for use? Let’s find out together below! Fish sauce is a seasoning made from anchovies and sea salt. To produce a delicious traditional fish sauce, it must be fermented for 18 to 24 months before it can be considered a finished product.
This is the sufficient time for the fermentation process to occur naturally:
• Protein metabolism: During the fermentation period, the natural enzymes present in anchovies gradually break down complex proteins into amino acids. This is the factor that creates the natural sweet aftertaste, rich umami, and distinctive aroma of fish sauce. If the fermentation time is insufficient, this process will not be complete, resulting in fish sauce with a strong fishy taste and lacking harmony.
• Natural protein content: A prolonged fermentation process produces fish sauce with a natural protein content from anchovies. This is an important factor that determines the nutritional value and consistency of the fish sauce. When fermented for the right amount of time, the fish sauce will have a high protein content and be rich in nutrients.
• Stability and safety: A sufficiently long fermentation time also helps the fish sauce achieve stability in quality, with impurities naturally settling, providing the safest product for consumers.
In Hoa Hiep, each bottle of fish sauce is meticulously cared for, fermented using traditional methods for 18 to 24 months. We believe that only patience and dedication can create drops of fish sauce that are not only rich in flavor but also embody the passion of the craftsmen.
When you choose Hoa Hiep fish sauce, you are not just selecting a seasoning; you are also choosing a journey of meticulousness, the essence of time, and pride in traditional Vietnamese flavors. Let Hoa Hiep fish sauce accompany your family at every home meal!
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