To help consumers choose clean fish sauce

(Baonghean)Recently, there has been public outcry over reports that more than 100 tons of Hai Ngu fish sauce from Miwon were found to contain sediment and were circulating in the market; or that Nam Ngu De Nhat and De Nhi fish sauces contained the compound HT 155, which causes allergic reactions in people with asthma... Yet, in our province, these types of fish sauce are still popular with consumers...

Uncertain about quality

For a long time, television commercials have dominated the market share for fish sauce brands like Miwon, Nam Ngu De Nhat, De Nhi, and Chinsu; with advertisements claiming: Produced using modern, clean technology with 3 ultrafiltration membranes, eliminating all harmful bacteria… and at an affordable price, suitable for every household's budget.

The manufacturer explained that the sediment in 100 tons of Miwon's Hai Ngu fish sauce was due to the use of domestically sourced salt, resulting in salt precipitation at the bottom of the bottles. However, in an interview with a reporter, Mr. Le Anh Tuong, Head of the Quality Management Department for Agricultural, Forestry, Fishery Products and Salt - Sub-Department of Quality Management of Agricultural, Forestry and Fishery Products, stated: "If a bottle of fish sauce develops sediment at the bottom after being stored for a long time, it must be a high-protein fish sauce. If a bottle of fish sauce only has a protein content of 2.5, the sediment cannot be salt."



Van Phan fish sauce is sold at Intimex supermarket.

According to Mr. Duong Van Hung, Head of the Sub-Department of Quality Management of Agricultural, Forestry and Fishery Products: "To be called fish sauce, a 900ml bottle must have at least 10 degrees of protein. Most fish sauces on the market are industrially produced, and the protein content is not guaranteed." However, a 900ml bottle of Nam Ngu fish sauce contains only 2.56 degrees of protein, Chinsu contains 2.5 degrees of protein... yet they still sell well and hold a large market share at various stalls, markets, businesses, and supermarkets. On the label of a fish sauce bottle, the total protein content is always the most easily visible indicator. According to current regulations, regardless of whether the protein content is high or low, manufacturers must clearly state it on the label. When asked about how to identify a good bottle of fish sauce, a long-time vendor at Vinh market said: “Good fish sauce has an amber color, doesn't change color even after long use, and has no odor. Nowadays, customers prefer fish sauce products that are heavily advertised in the media partly because of their very reasonable prices, and moreover, they can be used for cooking or as a dipping sauce...”

Regarding this issue, Mr. Le Anh Tuong added: "A bottle of fish sauce with a protein content of 32-38 degrees, priced at 45,000 - 60,000 VND depending on the brand, is considered high. However, compared to bottles of fish sauce with a protein content of only 2.5 degrees, priced from 14,000 - 30,000 VND, it is actually cheaper, because the quality value relative to the price of these low-protein fish sauces is actually higher." The protein content in a bottle of fish sauce, if it meets the standard, is only 30-38 degrees. If any high-quality fish sauce has a protein content as high as 50-70 degrees, it must be due to the use of chemicals.

Mr. Tuong also stated that fish sauce with a protein content above 50 degrees is a concentrated type, and its price will be very high. Regular bottled fish sauces find it difficult to achieve this level. At the fish sauce stalls in supermarkets, there are bottles of fish sauce with a 50-degree protein content, such as Hanh Phuc, advertised as being extracted from tuna, white pomfret, etc. In reality, producing 1 liter of this type of fish sauce requires 4 kg of fish; therefore, the price would reach several hundred thousand dong per liter. Meanwhile, these types of fish sauce are sold on the market for only 50,000 dong per liter. Consumers may not necessarily notice this discrepancy.

Traditional fish sauce and the market challenge.

Currently, there are over 100 fish sauce production facilities in the province, including joint-stock companies, cooperatives, and traditional craft villages. Notably, Van Phan Joint Stock Company, with its ISO 220000-2005 quality management system, has exported 100,000 liters to Malaysia and other markets outside the province. Cua Hoi Joint Stock Company, supported by the Sub-Department of Agricultural, Forestry and Fisheries Product Quality Management in HACCP (Hazard Analysis and Critical Control Points) quality management, has been certified by the Quality Certification Office - BQC for food safety and product quality; Cua Hoi fish sauce has a network of "branches" and mobile stalls, such as in Hung Chinh. Traditional craft villages in Quynh Di (Quynh Luu) and Dien Bich (Dien Chau) with brands like Cuong Ngan, Hung Lam, etc., are gaining popularity among a segment of consumers.

But, despite being a quality product, why is it that places like Vinh Market don't have a single bottle of locally produced fish sauce?

As someone deeply committed to and concerned about the traditional fish sauce of his province, Mr. Nguyen Thai Tuan, a specialist in the inspection department of the Sub-Department of Quality Management of Agricultural, Forestry and Fishery Products, stated: “Although the processing and production processes of local fish sauce manufacturers comply fully with food safety and hygiene regulations and are strictly monitored and inspected by relevant authorities, the market remains limited. This is partly because consumers cannot truly distinguish between traditional and industrially produced fish sauce. A liter of anchovy fish sauce costs 60,000 VND at the production site, not including packaging, yet 900ml of industrially produced fish sauce, advertised as super clean and chemical-free, extracted from specialty fish, costs only 12,000-35,000 VND. Furthermore, the promotion of traditional fish sauce products has not yet reached consumers.”

According to traditional methods, to produce a bottle of fish sauce with 32% protein content, a production process involving 25% salt in 1kg of fish, followed by pressing and sun-drying for 1-2 years, is necessary. The quality of a bottle of traditional fish sauce is clear, but why hasn't it reached a wider consumer base? The answer lies with the producers themselves and the responsibility of the relevant authorities.

Mr. Le Anh Tuong also stated that during inspections, the industry has incorporated advice and promotion of local fish sauce brands to supermarkets in the city. Compared to 2-3 years ago, the market share of local fish sauce has improved somewhat. However, specific strategies from the manufacturers themselves and the discernment of consumers are still very much needed.

Thanh Nga