High quality 100% Organic Fish Sauce with special price/ whatsapp 84 845 639 639

Ingredients and manufacture
Fish sauces historically have been prepared from different species of fish and shellfish, and from using the whole fish, or by using just fish blood or viscera. Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish is mixed with salt at a concentration of 10% to 30%. It is then sealed in a closed container for up to two years.
Once the original draft has been made, some fish sauces will be produced through a re-extraction of the fish mass via boiling. To improve the visual appearance and add taste, second-pass fish sauces often have added caramel, molasses, or roasted rice. They are thinner, and less costly. Some volume manufacturers of fish sauce will also water down a first-press to manufacture more product.
Fish sauce that has been only briefly fermented has a pronounced fishy taste. Extended fermentation reduces this and gives the product a nuttier, richer and more savory flavor.[according to whom?] An anonymous article, "Neuc-num", in Diderot and d'Alembert's 18th-century Encyclopédie, states: "It is said that Europeans become accustomed enough to this type of sauce".

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Viet Delta In. Co., Ltd was found in 2003, has built a strong relationship with the local farmers, fisherman, manufacturing Seafood and argicultural products for exporting in Vietnam.
Viet Delta's products have been exported all over the world: Taiwan, Japan, Korea, Singapore, Saudi Arabia, Italia, Russia, Britain, France, Germany, Turkey, India, Egypt, South Africa, Algeria, Paraguay, Uruguay, United States, Australia, Malaysia, ...

Packaging Details:

900ml/bottle, 6 bottles/block, 3 blocks/carton,1500 carton/20' or customer's request.

Delivery: After 10-15 days after the deposit