CAT HAI FISH SAUCE – QUANG HAI, TUNA

Product Information:

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

– Light aroma characteristic of traditional fish sauce.

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

– No impurities.

Ingredients:

– Sea fish: 70-80% (Tuna, sea fish, squid…)

– Edible salt: 20-30%.

Packaging:

– 650ml bottle

– Box of 2 or 4 650ml bottles

Shelf life: 24 months from the date of bottling.

Quality indicators:

– Total nitrogen content > 35gN/L

– Protein content: 218g/L

– Amino acid content ≥ 45%

– Minerals and vitamins.

Storage: During use, avoid contact 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 sparingly as the flavor can be strong.

• Depending on your taste, you can add sugar, lemon, garlic, chili… 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 product quality.

Cat Hai Fish Sauce – Quang Hai Traditional Fish Sauce is made from carefully selected fresh seafood. After being caught, the fish are immediately processed to maintain freshness. They are fermented using a traditional method with a ratio of 3 fish: 1 salt, and stirred daily to ensure even fermentation. This unique method creates the distinctive flavor of Quang Hai fish sauce.

PRODUCTION PROCESS

1. Fresh fish from the Gulf of Tonkin are processed immediately at the fishing grounds. The fish, still wriggling from the nets, are salted on the boats to ensure quality and flavor.

2. Once the boats return to port, the salted fish are transferred to large vats or tanks. Salt is added until the ratio of 3 fish: 1 salt is reached. The mixture is carefully tended to ensure even fermentation, a process that takes 12-18 months, depending on the weather and type of fish.

3. After 12-18 months, the first drops of pure fish sauce are extracted, tested for protein content and quality, and then categorized before bottling.

QUALITY CERTIFICATION:

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 according to ISO 9001-2015.

With nearly 30 years of brand development, Quang Hai Fish Sauce is recognized as a renowned brand in the Red River Delta and has received numerous prestigious national and international awards.

• National and International Silver Quality Award 2015.

• Certificate of Merit from the Prime Minister 2015.

• Exemplary Agricultural and Industrial Product, Regional Level 2022.

• Gold Medal, Vietnam Food Association Best Food Award.

• Gold Cup, Safe Brand for Community Health.

• Gold Medal, High-Quality Vietnamese Goods Meeting Standards.

• Gold Cup, Import and Export Fair.

• Award for Exemplary Rural Industrial Products, Regional Level.