CAT HAI FISH SAUCE – QUANG HAI, THU FISH

Product Information:

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

– Mildly fragrant, characteristic of traditional fish sauce.

– Harmonious salty-sweet taste, with a rich flavor from natural fish protein and salt.

– No impurities.

Ingredients:

– Sea fish: 70-80% (Tuna, other 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 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 slightly viscous aftertaste. When using high-protein fish sauce for cooking, add it sparingly as the aroma can be strong.

• Depending on preference, sugar, lemon, garlic, chili, etc. can be added to enhance the flavor of the fish sauce.

Note: Discoloration or salt settling 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 made from carefully selected fresh seafood, processed immediately after catching to maintain freshness. Fermented using a traditional method with a 3:1 fish-to-salt ratio and stirred daily to ensure even fermentation. This process 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, still wriggling from the nets, are mixed with salt on the boat to ensure quality and flavor.

2. Once the boat returns, the fish and salt mixture is transferred to large vats. More salt is added to achieve a 3:1 fish-to-salt ratio. This mixture is regularly stirred to ensure even fermentation. This stage is labor-intensive and time-consuming, lasting 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 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 regularly inspected and quality-controlled: ISO 9001-2015.

With nearly 30 years of establishment and development, the Quang Hai fish sauce brand is recognized as a famous brand in 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 2022.

• Vietnam Food Best Food Golden Medal.

• Golden Cup for Safe Brand for Community Health.

• High-Quality Vietnamese Goods Golden Medal meeting standards.

• Golden Cup for Integration and Development Fair.

• Award for Exemplary Agricultural and Industrial Product at the Regional Level.