Product Description
Red label Tin fish sauce 40N - Traditional Rin fish sauce
Red label Tin fish sauce is produced according to the 300-year-old recipe of Lang Chai Xua, fermented in wooden barrels for 12-14 months.
From large, fat anchovies and pure salt, along with the techniques of pressing, covering, and adjusting temperature and humidity by the most skilled craftsmen, precious pure rin anchovy fish sauce has been created. Red label Tin fish sauce is very thick with fish meat, fragrant and has a sweet aftertaste of pure fish protein, used for dipping raw or stewing, it is wonderful.
Color: brown, clear, slightly viscous.
Flavor: salty on the tip of the tongue and gradually sweet towards the back of the tongue.
Protein content: 40N.
Capacity: 500ml.
Design: imported glass bottle.
Only the people who make fish sauce in the Central region from Quang to Binh Thuan use the term “rin fish sauce” to refer to these pure, fragrant, clear first-water fish sauces.
Fish sauce appeared 300 years ago in the fishing village of Phan Thiet people, and was developed by the founder of the profession, Tran Gia Hoa (who is considered the founder of Vietnamese fish sauce), who brought Phan Thiet fish sauce to all the six provinces of the South of Vietnam.
Since then, the tin fish sauce rin, also known as the first-water fish sauce of Phan Thiet, was sealed with lime, labeled with square labels with the brands of the traders and transported to all the six provinces of the South to the Central and Northern regions. At that time, Phan Thiet fish sauce had the largest market share in Vietnam.
And the ancients also called Rin fish sauce (first-water fish sauce) Tin fish sauce.