Hoang Mai and Quynh Luu fish sauce are in high demand.

(Baonghean.vn) - Fish sauce villages in Hoang Mai and Quynh Luu towns are bustling with production and welcoming a sudden increase in customers. In recent weeks, the amount of fish sauce consumed has increased many times..

People of Phu Loi craft village (Hoang Mai town) bottle fish sauce into standard cans to supply to customers.

The seafood processing facility of Mr. Tran Van Tuat's family, Phu Loi block, Hoang Mai town, has maintained the traditional fish sauce production profession for more than 60 years. Currently, the facility has nearly 60 tons of salted anchovies for fish sauce ready for harvest.

For small jars containing 2.5 - 2.7 quintals of fish to mature, it takes 15 months or more for the fish to mature. If the fish is salted in large tanks containing 2 tons of fish or more, it takes 24 - 30 months to produce the product.

Mr. Tuat said that on average, the facility exports 2,000 liters of fish sauce to the market each month. In the past two weeks, the number of wholesale customers has increased, so the facility has had to hire more people to keep up with bottling and shipping.

Although the number of customers has increased, prices remain stable. Good fish sauce costs from 80,000 to 100,000 VND/liter.

The fish used to make fish sauce is black anchovy. There are two main crops each year: the Northern crop (October and November of the lunar calendar) and the Southern crop (May and June of the lunar calendar). This is not the anchovy season, so most salting facilities have very few new fish, but mainly extract mature fish sauce.

This season, fish sauce production facilities in Nghe An have sold many times more than before.

Phu Loi craft village in Hoang Mai town exports more than 2 million liters of fish sauce to the market, with strong consumption at the end of the year, and this time, sales are better due to the need to send to other provinces. Mr. Nguyen Duc Xan in Phu Loi craft village said: Although the output of exploitation and consumption of fresh seafood has decreased during this time, the output of fish sauce and dried seafood has increased sharply, 5-7 times higher than the same period. The craft village still meets the demand and the products are of guaranteed quality, and the prices have not increased.

The craft village currently has 300 seafood processing households, of which 50 households have registered the Phu Loi fish sauce brand.

In Quynh Luu, fish sauce production facilities that normally sell only 50 - 100 liters now sell about 200 liters per day. In Tan An fish sauce village in An Hoa commune, for the past two weeks, they have sold about 10,000 liters.

Transport fish sauce to localities.

Thanh Thuy - Van Hai