Impressed with Chin-su fish sauce factory, Nam Ngu
(Baonghean.vn) - Behind the famous delicious flavor of Chin-su and Nam Ngu fish sauce is the investment in a whole system of barrels for fermenting fish sauce essence.
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Many customers are surprised when they first see, hear, and taste each drop of fish sauce in the fermentation tanks at the huge-scale barrel house with a total area of about 22,000m2.2, nearly 500 wooden barrels with a capacity of about 10,000 tons of fish in Phu Quoc.
This is one of three barrel houses in the Chin-su Nam Ngu fish sauce barrel house system, including Masan Lagi (Phan Thiet), Masan PQ (Phu Quoc) and Masan Hau Giang with a fish output of over 26,000 tons per year. In addition to owning its own barrel house, Masan also cooperates with barrel houses across the country to provide enough fish sauce to produce millions of bottles of Chin-su and Nam Ngu fish sauce to serve consumers every year.
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Ms. Nguyen Thi Kim Loan from Dong Nai shared: “This is the first time I have visited the barrel house and was really overwhelmed when witnessing the unimaginable scale. I also tried the fish sauce right there, it felt great. The safe and hygienic production process makes me completely assured of the product quality.”
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Ms. Do Mai Phuong (Hanoi) said: “I am particularly impressed with the fish sauce production process at the factory. The production stages follow strict standards, from selecting raw materials, to fermenting and bottling to produce the finished product. Today I got to witness the story of the journey of a bottle of fish sauce with my own eyes, it was wonderful and interesting.”
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In Phu Quoc, the batches of anchovies are mixed with pure salt by fishermen according to the formula of 3 fish to 1 salt right on the boat, to keep the fish fresh and delicious. The salt used to marinate the fish is also selected from Ba Ria Vung Tau, with pure saltiness, without the acrid taste of calcium or the bitter taste of potassium, to preserve the fish best.
Before being fermented in the barrel house, the fish must be scored according to strict criteria regarding the ratio of trash fish, fish type, freshness, dryness, etc. so that the anchovy fermentation process will produce the best results.
During the 12 months, the fish sauce extracted from the wooden barrels will continue to undergo processing and bottling on a closed production line that meets international standards (ISO, HCCP), producing bottles of rich fish sauce with a sweet aftertaste of fresh fish, along with a deep aroma and a deep brown or red color. According to the brand representative, this continues to be the premise for Chin-su and Nam Ngu fish sauce to continue their journey to conquer the taste of domestic and international consumers.
