Tin fish sauce, old label anchovy fish sauce – traditional Phan Thiet fish sauce
Tĩn fish sauce Phan Thiết
Vietnamese fish sauce appeared about 300 years ago in the coastal fishing villages of Phan Thiet people, and was developed by the founder of the profession, Tran Gia Hoa (who is considered the founder of pure Vietnamese rin fish sauce), who brought Phan Thiet rin fish sauce (first-water fish sauce) to all the provinces of the South of Vietnam.
Since then, the pure clean fish sauce tins of Phan Thiet were sealed with lime, labeled with square labels with the brands of merchants and transported to all the provinces of the South to the Central and Northern regions, and Phan Thiet's delicious fish sauce occupied the largest market share in Vietnam at that time.
And the ancients also called this fish sauce Rin fish sauce (first-water fish sauce) or also known as Tin fish sauce.
Exclusive products of Lang Chai Xua Fish Sauce Museum
Lang Chai Xua Fish Sauce Museum
Lang Chai Xua Fish Sauce Museum in Phan Thiet is a project with deep cultural and historical significance for the Vietnamese community in general and Phan Thiet people in particular. Lang Chai Xua Fish Sauce Museum restores and preserves the 300-year-old traditional recipe for brewing delicious fish sauce.
Lang Chai Xua Fish Sauce Museum not only preserves the historical values of the Phan Thiet rin fish sauce production industry but also stores the historical values of Phan Thiet's development.
Tin Nhan Xua fish sauce with anchovies is stored in a luxurious ceramic pot
Phan Thiet's delicious Tin fish sauce
Delicious Rin fish sauce with thick fish meat
Tin Nhan Xua fish sauce with anchovies is a unique product of the Phan Thiet Ancient Fishing Village Fish Sauce Museum. The delicious fish sauce stored in a ceramic pot is completely pure Rin fish sauce and traditionally brewed with a 300-year-old recipe. Tin Nhan Xua fish sauce is stored in a 500ml ceramic pot with a unique rope handle, suitable as a gift.
Tin Nhan Xua fish sauce has the most unique cultural feature in Vietnam. The delicious pure fish sauce stored in a 500ml ceramic pot with a rope handle is Pure Rin fish sauce (first-water fish sauce) drawn directly from a slow-ripened wooden barrel with large, fat, fresh anchovies and pure salt. This is clean, traditional Phan Thiet fish sauce, without preservatives.
Protein content 41N is absolute fish protein, Phan Thiet fish sauce is thick with fish meat with a 300-year-old recipe from the fish sauce capital of Phan Thiet.
Why is traditional pure fish sauce delicious?
Phan Thiet's delicious Tin fish sauce
Traditional delicious fish sauce has a dark brown color and is dense, suitable for gourmets, used in parties to entertain guests.
Traditional delicious fish sauce has a dark brown color and is dense, suitable for gourmets, used in parties to entertain guests.
Pure delicious fish sauce stored in a ceramic jar will limit exposure to light and make this pure traditional fish sauce continue to be fermented, so it will be even more delicious. Moreover, the delicate Tin fish sauce ceramic jar is also a wonderful gift for guests and relatives on long trips or special occasions.
TRADITIONAL FISH SAUCE PRODUCTION PROCESS
Which type of fish is best for making fish sauce?
The time to catch anchovies in Phan Thiet during the eighth lunar month usually produces the best batch of anchovies for making fish sauce. Anchovies from the eighth lunar month are usually fat and large. When they are fermented with salt while they are still fresh, they will have the maximum protein content and the fish sauce will be delicious.
Choosing fresh anchovies before making fish sauce
Carefully selecting anchovies for the fish sauce production process
Anchovies are floating animals, active in water, so they have little fat. When making fish sauce from anchovies, there is no layer of fat floating on top like other large fish. Compared with other marine fish species when fermented for the same time and with the same method, anchovies are hydrolyzed more thoroughly than other fish, so fish sauce made from anchovies is usually very fragrant and has no fishy smell.
Choosing salt to ferment anchovies to make fish sauce
The salt used to ferment in the traditional fish sauce production process must be of large grains, the salt should be even, the salt should be opaque white in the middle, dry, and the pure salt grains do not stick together. The taste of the salt grains should be salty, not too astringent.
Pure salt to ferment anchovies
The salt used to ferment in the traditional fish sauce production process must be of large grains, the salt should be even
Pure salt grains cannot be used to ferment fish sauce immediately. Normally, the salt will be carefully stored in the manufacturer's warehouse and "left empty" for about 12 months, the purpose is to remove the astringent and bitter taste of new salt. Preserving salt like this is to help the fish sauce not have the bitter taste of salt when harvested.
Fermenting traditional anchovy fish sauce according to the formula 3 fish 1 salt
recipe for making anchovy fish sauce
Delicious anchovy fish sauce will be fermented according to the formula 3 fish 1 salt
Fresh anchovies after being caught and arriving at the port will be carefully selected by the barrel houses, washed with water and mixed well with pure sea salt that has been selected as above in the ratio of 3 fish: 1 salt.
For every 3 tons of anchovies, the manufacturer will mix them with 1 ton of pure sea salt. After mixing the fish and salt in the ratio of 3:1 as above, put all the salted fish into the barrel to ferment.
The traditional anchovy fish sauce barrel is made of wood, tightly and carefully reinforced by large ropes made of rattan.
Thanks to the tight compression of the barrel, the internal heat in the fish makes the yeast work more strongly, the center gradually accumulates NH3, CO2, H2S... gas, causing the fish to swell, the anchovy meat will be torn apart but the bones and skin will remain intact.
Shelf life of fish sauce? How long can fish sauce be used after opening the lid?
For traditional Phan Thiet fish sauce products of Tin fish sauce, the shelf life is currently 2 years from the date of manufacture. However, if you want the fish sauce to be delicious, you should keep it in a cool, dry place and avoid sunlight.
Delicious anchovy fish sauce
Fish sauce after opening the lid to be delicious should only be used within 3 months
However, for natural fish sauce bottles after opening the lid, you should eat within 3 months for the fish sauce to be the most delicious. Because after 3 months, the fish sauce undergoes a long oxidation process due to exposure to air, which will darken the color of the fish sauce, the fish sauce flavor will gradually disappear, so it is not fragrant and does not look as beautiful as the beginning, although it can still be eaten for a long time until the expiration date with the same delicious taste.