Very Rare Red-Intestine Anchovy Fish Sauce
Red-intestine anchovy fish sauce is a high-class fish sauce made from rare red anchovies (also known as red anchovies) and pure salt, fermented for up to 36 months to reach a protein content of up to 60N. The delicious taste of the fish protein is very different and irresistible.
Very Rare Red-Intestine Anchovies
Red-intestine anchovies (red anchovies) are a rare type of anchovy with the scientific name Apogen Aureus Lacep, which only appears when there is a unique natural phenomenon called "upwelling" in the Phan Thiet sea area (Binh Thuan) from May to September of the lunar calendar.
This upwelling phenomenon pushes plankton and nutrients from the seabed to the surface, at which time anchovies, which live on the surface, will "enjoy" these quintessence. Red-intestine anchovies caught during this time are especially large, fatty and sweet. Because of this rarity, the production of fish and fish sauce from red-fleshed anchovies is not much but valuable and of high quality.
Red-fleshed anchovy fish sauce is a high-class product
Red-fleshed anchovy fish sauce
Red-fleshed anchovy fish sauce (red anchovy fish sauce) is one of the special and high-class products from the Ancient Fishing Village Fish Sauce Museum. Red-fleshed anchovy fish sauce is made from the rare anchovy of the same name and refined salt, naturally fermented for 36 months instead of 12-14 months like other types of fish to achieve a protein content of up to 60N. Fish sauce made from red-fleshed anchovies has a beautiful tea-red color, a strong aroma and a very rich sweetness from the fish protein.
Red-fleshed anchovy fish sauce is stored in a ceramic pot and will be naturally fermented again, making the fish sauce even more delicious. The bright yellow color combined with red creates an eye-catching, cheerful, modern look on the background of ancient features. It is very beautiful and luxurious to place in the kitchen, dining table, living room or as a gift.
The "Upwelling" Phenomenon Has Brought Rare Red-Gutted Golden Anchovies
The "Upwelling" Phenomenon Has Brought Rare Red-Gutted Golden Anchovies
Upwelling is an oceanic phenomenon that refers to cold, nutrient-rich, dense water moving from deep to shallow water, replacing warmer water. This water is created by the regeneration of phytoplankton species. Based on the biomass characteristics of seaweed in the above areas, the upwelling area can be identified by the phenomenon of low surface temperature and high chlorophyll-a concentration.
There are 3 main causes of upwelling: wind, Coriolis force and Ekman transport. In general, in the upwelling phenomenon, the wind blows across the sea surface at a certain angle of incidence, creating wind-water surface interaction. As a result, the water will be displaced in a 90-degree direction due to the Coriolis force and Ekman transport. Ekman transport causes the water surface to shift about 45 degrees from the wind direction, in addition, this phenomenon also causes friction with the water layer below.
The water flow will tend to move in a vortex from top to bottom in the water column. The Coriolis force is also a factor that controls the direction of the water flow. The water flow will move to the right in the Northern Hemisphere and to the left in the Southern Hemisphere. If this mass displacement diverges, the upwelling will replace the water flow that was carried away before.
Binh Thuan sea area is one of only 18 sea areas in the world with this upwelling phenomenon. That is the unique point and also the advantage of Binh Thuan. Upwelling water is an important source of seafood production, it attracts hundreds of animals, this area is also the area that has been studied a lot up to now.
Following the hot and cold ocean currents from May to September of the lunar calendar every year, Phan Thiet fishermen catch red-gutted anchovies. Thanks to upwelling water, red-gutted anchovies are fed with many nutrients from the seabed, so they are very large, fatty, sweet and of superior quality.
Why Should You Buy Red-gutted Anchovy Fish Sauce?
Why Should You Buy Red-gutted Anchovy Fish Sauce?
Going to any grocery store or supermarket, you can easily find hundreds of types of dipping sauces with many different price ranges, just a few tens of thousands to buy a half-liter bottle of fish sauce. However, red-gutted anchovy fish sauce is more expensive than many products on the market. So should you invest in such an "expensive" fish sauce for your family?
In fact, we should not judge a product as expensive or cheap based on its price, but look at the value we receive when spending that money. Why is Tin fish sauce expensive and what do customers get when buying the product?
The name "Tin fish sauce" originated hundreds of years ago when the ancient fishermen at that time drew rin fish sauce from wooden barrels into ceramic tins (ceramic jars) carried on gourds, the best-selling boat in Vietnam in the past. Because the fish meat is very thick, a bottle of red-fleshed yellow anchovy fish sauce can in principle make 3 to 4 bottles of regular fish sauce.
The fish sauce is very delicious and thick when poured to eat, customers only need to pour a little to eat, not a whole bowl like other types of fish sauce, so the total monthly cost of rin fish sauce from red-fleshed yellow anchovies is still more profitable.
"Rin" in "rin fish sauce" is a local word He reserved the first type of fish sauce that was very precious, more than the usual fish sauce. When pouring out the fish sauce, you will feel the delicious consistency of the fish meat, taste it and immediately feel the salty taste on the tip of the tongue, then the sweet taste on the back of the tongue and this harmony lingers for a long time in the throat. Just eating the fish sauce with white rice can also be extremely delicious, unforgettable.
The fish sauce is stored in a yellow ceramic pot that is not only luxurious and beautiful but also ensures the quality under the sunlight and at the same time is naturally fermented for a second time, making the fish sauce more delicious and the protein content up to 60N. This is a very high protein content for fish sauce, so there is absolutely no need for preservatives.