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 the 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, both are wonderful.
Phan Thiet anchovy fish sauce is delicious
CHARACTERISTICS OF RED LABEL TIN FISH SAUCE
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: High-quality imported glass bottle.
PHAN THIẾT ANCHOVY FISH SAUCE
Only the people who make fish sauce in the Central region from Quang to Binh Thuan use the word "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 Southern provinces of Vietnam.
Since then, the jars of rin fish sauce, also known as Phan Thiet first-water fish sauce, were sealed with lime, labeled with square labels with the brands of traders and transported to all the Southern provinces 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 the Rin fish sauce (the first fish sauce) as Tin fish sauce.
nguoi-phan-thiet-cho-nhung-tin-nuoc-mam-ca-com-than-di-ban-tren-song-ca-ty
Phan Thiet people carry Tin fish sauce to sell on Ca Ty river
FISH SAUCE PRODUCED BY THE FERMENTATION - DRAWING METHOD
Tin fish sauce factory
This is the oldest method of making fish sauce that has existed for 300 years in Phan Thiet
This is the oldest method of making fish sauce that has existed for 300 years in Phan Thiet. Accordingly, fresh anchovies and refined salt, after being selected and cleaned, will be mixed in a ratio of 3 tons of fish to 1 ton of salt. Next, the artisans will put the salted fish mixture into wooden barrels made of boi lo wood, reinforced with large rattan ropes. After being put into the wooden barrels, the artisans will press down tightly with bamboo and stone to prevent the fish from floating. Tin Fish Sauce's anchovy fish sauce is fermented for 12-14 months. When the fermentation is ripe, the extracted water has a strong aroma, is clear, and has a cockroach brown color. These first drops of fish sauce are the rin fish sauce or the essence fish sauce that we provide to the market.
Anchovy fish sauce produced by this method will take longer, up to 12-24 months, but has a rich flavor, strong aroma, sweet aftertaste, less rotten protein and is of high quality.
FISH SAUCE MADE FROM BIG, FAT ANCHOVIES
Selection of anchovies before making fish sauce
Anchovies are often distributed in the Central region and people here call them anchovies to distinguish them from other types of anchovies that are white and small
Anchovies are often distributed in the Central region and people here call them anchovies to distinguish them from other types of anchovies that are white and small. The artisans of Tin Fish Sauce have selected the fattest anchovies, round cylindrical, soft meat, about 8cm long, with large eyes, no membrane, wide gill slits and both jaws have small teeth. Anchovies have a high protein content, achieving a harmonious ratio between the intestines and the fish meat, making the protein hydrolysis process optimal. Fish sauce made from anchovies has a fragrant smell, is less fishy, and has the highest protein content.
FISH SAUCE IS MADE FROM PURE SALT
pure salt used to ferment fish sauce
Salt is also a factor that determines the quality of fish sauce
Salt is also a factor that determines the quality of fish sauce. If the salt is contaminated or dirty, the fish sauce will not have a beautiful color, will smell bad and will have a fishy smell. The salt of Nuoc Mam Tin is pure and completely clean. This salt must be dried for a very long time before fermenting with fish because then the salt is rough enough, not sticky, and completely removes water and metal residue.
An exclusive product of the Ancient Fishing Village Fish Sauce Museum
Ancient Fishing Village Fish Sauce Museum
The Ancient Fishing Village Fish Sauce Museum is a project with deep cultural and historical significance for the Vietnamese community. The Lang Chai Xua Fish Sauce Museum restores and preserves the 300-year-old traditional brewing formula of the ancient fishermen.
The Lang Chai Xua Fish Sauce Museum not only preserves the historical values of the Phan Thiet fish sauce production industry. It also preserves the historical values of the development of Phan Thiet. This is also the first and only fish sauce museum in Vietnam.