Impressed with the Chin-su and Nam Ngư fish sauce factories.
(Baonghean.vn) - Behind the renowned delicious flavor of Chin-su and Nam Ngu fish sauce lies the investment in an entire system of fermentation vats for producing the concentrated fish sauce.
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Many customers are surprised when they first see, hear about, and taste each drop of fish sauce in the fermentation vats at the massive fish sauce factory, which has a total area of approximately 22,000 square meters.2Nearly 500 wooden barrels with a capacity of approximately 10,000 tons of fish were found in Phu Quoc.
This is one of three fermentation vats belonging to the Chin-su Nam Ngư fish sauce production system, which includes Masan Lagi (Phan Thiet), Masan PQ (Phu Quoc), and Masan Hau Giang, with an annual fish production of over 26,000 tons. Besides owning its own fermentation vats, Masan also collaborates with vats nationwide to supply enough fish sauce concentrate to produce millions of bottles of Chin-su and Nam Ngư fish sauce for consumers each year.
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Ms. Nguyen Thi Kim Loan from Dong Nai shared: “This is my first time visiting a fish sauce factory, and I was truly overwhelmed by the scale, which was beyond my imagination. I also tried the fish sauce concentrate right there, and it was fantastic. The safe and hygienic production process makes me completely confident in the product's quality.”
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Ms. Do Mai Phuong (Hanoi) said: “I am particularly impressed with the fish sauce production process at the traditional fish sauce factory. The production stages follow strict standards, from selecting raw materials to fermentation and bottling to produce the final product. Today, I had the opportunity to witness firsthand the story of a bottle of fish sauce – it was truly wonderful and fascinating.”
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In Phu Quoc, fishermen mix anchovies with pure salt using a 3:1 ratio (3 parts fish to 1 part salt) right on the boat to preserve their freshness. The salt used for preserving the fish is also carefully selected from Ba Ria Vung Tau, with a pure salinity, free from the bitterness of calcium or potassium, ensuring the best possible preservation of the fish.
Before being placed in fermentation vats, the fish must be graded according to strict criteria regarding the proportion of unwanted fish, fish type, freshness, dryness, etc., to ensure the best possible results from the anchovy fermentation process.
For 12 months, the fish sauce concentrate extracted from wooden barrels undergoes further processing and bottling on a closed production line that meets international standards (ISO, HACCP), resulting in bottles of rich fish sauce with a sweet aftertaste of fresh fish, a mellow aroma, and a reddish-brown color. According to brand representatives, this further serves as a foundation for Chin-su and Nam Ngư fish sauces to continue their journey of conquering the taste buds of domestic and international consumers.
