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Fish sauce made from anchovy
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Fish sauce made from anchovy
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Category: Fish sauce made from anchovy
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Fish sauce production process
01
Selecting Raw Material Sources
Fresh fish have just been caught and brought on board, quickly going through the cleaning process. Remove impurities and filter to produce pure charcoal anchovies.
02
U Chuop
The salted fish mixture (also known as chuop) is compressed and stored in wooden barrels. Wooden barrels are placed in a sealed house and fermented using traditional methods for 18-24 months.
03
Pull Out And Filter
After 18-24 months of meticulous care, drops of amber-colored fish sauce with a clear aftertaste and gentle aroma are drawn through the chutney system to optimize nutrients and flavor. At the same time, it is filtered through a filtration system to ensure the purest quality.
04
Testing and Bottling
The product is tested before bottling. The glass bottle has a cap design to adjust the pouring amount, bringing convenience to consumers. The entire process is controlled in a closed, standard system
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