CAT HAI FISH SAUCE – QUANG HAI, FERMENTED FISH

Product Information:

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

– Mild aroma characteristic of traditional fish sauce.

– Sweet and salty flavor, with a rich, umami taste from natural fish and salt.

– No impurities.

Ingredients:

– Seafood: 70-80% (Tuna, other seafood, squid…)

– Salt: 20-30%.

Packaging:

– 650ml bottle

– Box of 2 or 4 650ml bottles

Shelf Life: 24 months from the bottling date.

Quality Standards:

– Total nitrogen content > 29gN/L

– Protein content: 181g/L

– Amino acid content ≥ 45%

– 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. It has a delicious, sweet, and umami flavor. When using high-protein fish sauce for cooking, add a small amount at a time as the flavor can be strong.

• Depending on taste, sugar, lemon, garlic, chili… can be added to enhance the flavor.

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 produced from carefully selected fresh seafood. After catching, the fish are processed immediately to maintain freshness. It is fermented using the traditional method with a ratio of 3 fish: 1 salt and stirred daily to ensure even fermentation. This method 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 alive when brought aboard and are mixed with salt immediately to ensure quality and flavor.

2. Once the boat docks, the mixture is transferred to large jars or tanks. Salt is added until the ideal ratio of 3 fish: 1 salt is achieved. This mixture (fish and salt) is regularly stirred to ensure even fermentation; this process is labor-intensive and takes 12-18 months depending on weather conditions and the type of fish.

3. After 12-18 months, the first batch of pure fish sauce is extracted, tested for protein content and quality, and graded before bottling.

QUALITY CERTIFICATIONS:

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

With nearly 30 years of establishment and development, Quang Hai fish sauce brand is recognized as a famous brand of the Red River Delta and has received numerous prestigious national and international awards.

• National and international quality silver medal 2015.

• Certificate of Merit from the Prime Minister 2015.

• Exemplary Agri-Industrial Product at the regional level 2022.

• Vietnam Food Best Food Gold Medal.

• Gold Cup for Safe Brand for Community Health.

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

• Gold Cup of the Integration and Development Fair.

• Recognition for exemplary rural industrial products at the regional level.