The anchovy purchasing season marks an important milestone in Hoa Hiep’s production journey, as the first fishing boats arrive at Con Dao, bringing back fresh anchovies from the open sea. This is not only an annual sourcing activity but also the beginning of a new fermentation cycle – where the essence of the ocean and the craftsmanship of local fishermen unite to create pure, flavorful, and authentically traditional fish sauce.
Fresh Ingredients – The Foundation of Hoa Hiep’s Quality
October, when the cool seasonal winds begin to blow, is also the time when fishermen in Con Dao start a new anchovy season. It’s a crucial phase in Hoa Hiep’s production process – the time when each batch of fresh anchovies is carefully selected to ensure the best quality for traditional fermentation.
According to Hoa Hiep representatives, the purchasing process takes place directly at Con Dao’s fishing ports, under the supervision of technical staff to ensure freshness, size, and quality standards. Once received, the anchovies are immediately salted on the boats to preserve their freshness during transport to Hoa Hiep’s mainland fermentation facilities.
Connecting with the Craft – Preserving the Spirit of Tradition
At Hoa Hiep, purchasing anchovies is more than just a production step – it’s a connection between people and the sea. The sight of fishermen working tirelessly under the sun, and boats filled with anchovies returning at dawn, represent the dedication and resilience that mirror the deep, savory flavor of traditional fish sauce.
To catch premium anchovies, fishermen often spend nearly a month at sea, following the tides and seasonal winds to reach the best fishing grounds. Amid the waves and sunlight, each net pulled is filled with their sweat, experience, and love for a craft passed down through generations.
When the boats return to shore, Hoa Hiep’s purchasing team is always there early to inspect the fish quality firsthand. Each basket of anchovies is salted right on the boat, preserving their freshness and natural sea flavor. From there, the anchovies will be traditionally fermented in wooden barrels, resulting in fish sauce that is pure, rich, and true to Vietnamese heritage.
Commitment to Quality and Sustainable Development
Throughout its journey, Hoa Hiep has remained faithful to its philosophy of “preserving the essence of the sea.” From sourcing and fermentation to bottling, every step is handled with care and precision to bring consumers authentic, safe, and high-quality fish sauce.
The anchovy purchasing season in Con Dao not only marks the beginning of a new production cycle but also reflects Hoa Hiep’s ongoing commitment to protecting and nurturing the traditional fish sauce craft – a cherished cultural legacy of Vietnam.
