The traditional fish sauce village in Ky Ninh commune accounts for more than 90% of the fish sauce output of Ky Anh town (Ha Tinh) supplied to the market. After Tet, the establishments are busy entering the new production season.
Traditional fish sauce production facilities in Ky Ninh commune actively purchase fresh anchovies that have just arrived to make raw materials for fish sauce.
In recent days, taking advantage of favorable weather, boats have docked with a big catch of anchovies (fish used to make fish sauce). Chien Thang Seafood Processing Cooperative gathered about 10 people to buy fish, salt the fish, and ferment it in earthenware jars.
Chien Thang Seafood Processing Cooperative's main product is traditional fish sauce, achieving 3-star and 4-star OCOP standards, with a consumption of 700,000 - 800,000 liters per year, so the purchase of salted fish for fish sauce takes place continuously throughout the year.
At Chien Thang Seafood Processing Cooperative, anchovies brought back from the boat dock will be salted directly to ensure freshness and maintain the quality flavor of the fish sauce product later.
Ms. Dang Thi Luan - Director of Chien Thang Seafood Processing Cooperative said: "At the beginning of the year, ships often have a good anchovy season. In the first days of the year, we purchased nearly 50 tons of anchovies to prepare a source of fish sauce for the coming time...".
The main ingredients used by Ky Ninh people to produce fish sauce are sea fish, the most popular being anchovies, catfish... The quality of fish sauce depends on the salting time, sunny weather, especially fish and salt, so the establishments are very careful in choosing ingredients to ensure the deliciousness of the fish sauce. Producing fish sauce at the beginning of the year not only takes advantage of the source of fresh anchovies but also ensures the output of fish sauce for the following years.
Anchovies are the main ingredient in making fish sauce for traditional fish sauce production facilities in Ky Ninh.
According to Ms. Dang Thi Luan, for generations, traditional fish sauce processing facilities in Ky Ninh have always used fresh anchovies combined with 3-year-old white salt along with the secrets of marinating, fermenting... to create the Ky Ninh fish sauce brand as it is today. "This year, hoping for a bumper fish harvest, with sufficient raw materials, the cooperative strives to purchase about 200-300 tons of anchovies to make fish sauce," Ms. Luan added.
In 2024, Chien Thang Seafood Processing Cooperative plans to purchase about 200-300 tons of anchovies to salt fish sauce for the season.
At Nhat Ninh Fish Sauce Processing Facility, in 2024, it is expected to salt about 50-60 tons of anchovies to prepare for the following crops. Ms. Nguyen Thi My Ngoc - representative of Nhat Ninh Fish Sauce Processing Facility said: "Taking advantage of the source of fresh anchovies at the beginning of the year, our facility has hired 5 more seasonal workers to support continuous work in the past few days. Currently, the facility has salted 35 tons of anchovies to make fish sauce...".
To prepare for the fish sauce crop, Nhat Ninh fish sauce processing facility purchased 35 tons of anchovies.
For Ky Ninh people, Ky Ninh fish sauce is not only a spice but also considered the "soul", the main product that makes Ky Ninh commune famous.
Ky Ninh fish sauce is not too salty, not sweet from sugar but sweet from fish protein, the strong flavor is typical of the traditional brewing method preserved for hundreds of years. In recent years, many fish sauce production facilities and cooperatives in Ky Ninh commune have boldly invested in modern machinery and equipment, expanded production scale, participated in the OCOP program to build brands and seek a wider foothold in the market.
Traditional fish sauce of Ky Ninh commune has a unique delicious flavor.
Ms. Nguyen Thi Thuy - Deputy Head of Economic Department (Ky Anh Town People's Committee) said: "The whole town currently has 6 fish sauce processing facilities according to 3-star and 4-star OCOP standards with a scale of 850,000 - 900,000 liters/year and more than 30 processing facilities with a scale of 200 - 500 liters/year. Ky Ninh commune alone accounts for nearly 90% of Ky Anh town's traditional fish sauce output supplied to the market.
In recent years, in addition to supporting households to build OCOP standards, the locality has also strengthened trade promotion of fish sauce products at fairs and conferences... to find and connect with markets; organize training courses on processing, preservation, bottling... to increase the "attractiveness" of the product. Thereby, contributing to bringing the Ky Ninh fish sauce brand further and further, bringing high economic value to producers."
Thu Trang
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