Traditional fish sauce returns to normal production

(Baonghean.vn) - After the 'unusual storm', traditional fish sauce production returned to normal when the Ministry of Health announced that 100% of fish sauce met standards. The 'national soul' dish further affirmed its position in Vietnamese cuisine.

» Ministry of Health: 100% fish sauce tested safe

Ms. Chuyen happily introduced her family's traditional fish sauce making process to customers when the fish sauce was "cleared".

Having made traditional fish sauce for 3 generations, Ms. Chuyen, the owner of a fish sauce factory in Dien Ngoc, was truly "happy again" when the information about clean fish sauce was corrected. Therefore, every day, when welcoming customers, she always enthusiastically introduces the fish tanks that are fermenting fish sauce. Ms. Chuyen shared: "For a long time, we have been following the tradition taught by our ancestors, layers of salt, layers of fish, but we do not know what arsenic is...".

Ms. Nguyen Thi Hai Luu - a resident of Dien Ngoc commune said: We are reassured but request the State to have clear disciplinary measures against false information, which makes producers and consumers worried.

Like the villagers, the Seafood Joint Stock Company was also in trouble because of false information about banned substances in fish sauce. To protect his product, Mr. Vo Van Dai - Director of the company, called and coordinated with fish sauce production associations nationwide to speak up to protect traditional fish sauce, and invited authorities to come and publicly inspect the product...

Workers of Van Phan Fish Sauce Joint Stock Company bottle traditional products.

When information about the safety of traditional fish sauce was announced, the company's production was restored. Mr. Dai said: After this incident, people understood more about what traditional fish sauce is like, how industrial it is, and consumers bought the product again.

Dien Chau has 2 fish sauce processing villages with more than 20 households and Van Phan Seafood Joint Stock Company with a quantity of more than 3 million liters per year. For a long time, traditional fish sauce makers have strived to maintain the profession and affirm their brand. Although this work faces many difficulties, it is also an act to preserve the culinary culture of our ancestors.

Mai Giang

Dien Chau Radio