Silver anchovies are a precious food source given by the ocean to the people of Ly Son island (Quang Ngai province). Through the skillful hands of the island district’s women, this fish is fermented to extract a protein-rich, brown-colored, aromatic, salty liquid, which the Vietnamese call fish sauce.
Ly Son fish sauce is gradually becoming known to many consumers across the country. With a completely manual production method, the traditional fish sauce here is distilled from anchovies with the only ingredients being fish and salt, without any additives or flavorings. This is the factor that creates the quality of delicious fish sauce, ensuring the health safety of users, creating the brand of anchovy fish sauce from Ly Son island district (Quang Ngai).
However, due to the remoteness of transportation and the fact that the island district is far from the mainland, trade and trade promotion in Ly Son island district still faces many difficulties. Ms. Nguyen Thi Hong Ngoc, President of the Women's Union of Ly Son district (Quang Ngai province), said: In recent times, the Women's Union of the island district has promoted activities to support women on the island to start businesses, promote trade, connect trade between the island and the mainland; and bring women's goods to many other localities.
In particular, the District Women's Union supported the establishment of 2 Cooperative Groups. Implementing the motto "Each branch focuses on helping 1 female household escape poverty", the Union has helped 10 female-headed households escape poverty, and awarded 10 livelihood models for women in difficulty to start a business. At the same time, it has helped 11 women from poor and near-poor households overcome the poverty and near-poverty threshold (achieving 1010% of the Resolution's target); introduced and trained 330 women; provided advice and introduced jobs to 36 women. Along with that, it has actively encouraged women on the island district to prioritize purchasing and using products produced by other women, and actively participated in the Campaign for Vietnamese people to prioritize using Vietnamese goods.
Ms. Nguyen Thi Lan, Head of the Cooperative Group for Production and Trading of Anchovy Fish Sauce and Dried Seafood of Ly Son, is introducing the traditional anchovy fish sauce production process of Ly Son island district.
Including the Cooperative Group model for Production and Trading of Anchovy Fish Sauce and Dried Seafood of Ly Son, supported by the Women's Union to establish, with members closely linked in the production and supply of specialty anchovy fish sauce to many other localities.
Ms. Nguyen Thi Lan, Head of the Cooperative Group, residing in Tay An Vinh village, Ly Son district, said: Previously, the members of the cooperative group still produced fish sauce on a single household basis. The capital, human resources and output of each household were different, so production costs and profits were unstable. Since the establishment of the Cooperative Group, the women have all realized the strengths of participating in the collective economic model.
Households join hands and put in human resources to increase productivity, each bottle of fish sauce produced has a more consistent quality. In particular, when they join together and participate in the supply chain of goods, the selling price is stable, avoiding price pressure compared to before.
All stages of fish sauce production are done by hand.
Thanks to that, women on Ly Son Island are also confident in focusing on improving the quality of this specialty product. Ms. Nguyen Thi Lan said: Ly Son fish sauce is processed and extracted from fresh anchovies caught near and far from shore right in Ly Son island district. Therefore, the fish are caught still very fresh, processed directly and put into fish sauce, so it has a particularly delicious taste.
Product labeling, affirming the brand and copyright of traditional fish sauce of women in Ly Son island district
The special secret of Ly Son women in making fish sauce is in the way they select anchovies. The fish are washed with clean seawater, fermented according to the formula of 3 fish - 1 salt, mixed thoroughly before being put into the fermentation tank. The top surface is covered with a layer of salt, a bar is used to press the tank tightly to make the fish into a block, then water is poured to cover the surface of the fermentation tank, but not to the top of the tank to prevent the fish from being full and overflowing with water.
During the first 3 months, drain the water occasionally to avoid overflow, especially do not let water fall into the fish sauce. After 12 months, you will get the finished product of pure anchovy fish sauce, no preservatives, high nutritional value...
Source: https://phunuvietnam.vn/ho-tro-lien-ket-san-xuat-dua-dac-san-vung-hai-dao-ly-son-vuon-xa-20241014151349816.htm
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