CAT HAI FISH SAUCE – QUANG HAI, SQUID FISH SAUCE

Product Information:

– Color: dark brown, light yellow when exposed to light

– Light aroma characteristic of traditional fish sauce.

– Has a harmonious salty and sweet taste, with the nutty flavor of natural fish protein and salt.

– No impurities.

Ingredients:

• Fresh squid 70-80%

• Salt 20-30%

Packaging:

– Box of 2 bottles of 500ml

Shelf life: 24 months from the date of bottling.

Quality indicators:

– Total Nitrogen content ≥ 36g/l

– Amino acid content ≥ 45%

– Protein content: 225g/l

– Minerals and vitamins.

Storage: During use, avoid contamination with water and impurities. Close the lid tightly after use and store in a cool, dry place.

Instructions for Use:

• Can be used as a dipping sauce with a delicious sweet and savory aftertaste. When using high-protein fish sauce for cooking, add it little by little as the smell can be strong.

• Depending on your taste, you can add sugar, lemon, garlic, chili, etc. to enhance the flavor of the fish sauce.

Note: Discoloration or salt sedimentation at the bottom of the bottle is a natural reaction of traditional fish sauce and does not affect the quality of the product.

Cat Hai Fish Sauce – Quang Hai Traditional Fish Sauce is a product made from selected ingredients from the freshest seafood. After being caught, it is immediately processed to maintain its freshness. It is fermented using the traditional method with a ratio of 3 fish: 1 salt and is cared for and stirred daily to ensure even ripening. This method of processing creates the unique flavor of Quang Hai fish sauce.

MANUFACTURING PROCESS

1. Fresh catches from the Gulf of Tonkin are processed immediately at the fishing grounds. Fish are still flapping from the nets after being pulled out of the sea, and are immediately fermented with salt on the boat to ensure the quality and flavor of the fish sauce.

2. When the boat returns to port, the fish and salt mixture is transferred to vats and tanks. Salt is added until a ratio of 3 fish: 1 salt is reached. The mixture is regularly cared for to ensure even ripening. This stage is very labor-intensive and time-consuming, taking 12-18 months depending on the weather and the type of fish.

3. After 12-18 months, the first drops of pure fish sauce are extracted by a filtration method, tested for protein content, quality and classified before being bottled.

QUALITY CERTIFICATION:

Cat Hai Fish Sauce – Quang Hai Traditional Fish Sauce always adheres to the strictest food safety and hygiene standards and is regularly inspected and quality-controlled: ISO 9001-2015.

After nearly 30 years of establishment and development, the Quang Hai fish sauce brand has been recognized as a famous brand of the Red River Delta and has been awarded many prestigious national and international awards.

• National and international quality silver award 2015.

• Certificate of Merit from the Prime Minister 2015.

• Exemplary Agricultural and Industrial Product at the regional level in 2022.

• Gold Medal, Vietnam Food Fair, Best Food.

• Gold Cup, Safe Brand for Community Health.

• Gold Medal, High-Quality Vietnamese Goods meeting standards.

• Gold Cup, Import-Export and Development Fair.

• Recognition of exemplary agricultural industrial products at the regional level.