Phu quoc fish sauce to December), fishermen harvest anchovies by net, removing the anchovies from among other fish and items in the nets, and immediately combining them with salt at a 3:1 ratio in water tanks. Phu Quoc fish sauce is differentiated by its color, which is due entirely to the ingredients and is not the result of any coloring agents. Currently, Phu Quoc fish sauce is facing two problems: Phu quoc fish sauce Phu Quoc fish sauce is a variety of fish sauce produced on Phu Quoc island in southwest Vietnam. Since 2001, the Industrial Property Department of the government of Vietnam has
Worcestershire sauce including traditional Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and deviled eggs. As both a background flavour and a source of umami (the savoury "fifth flavour"), it is also now added to dishes which historically did not contain it, such as chili con carne and beef stew. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes. The sauce is also used to flavour cocktails such as the Bloody Mary and Caesar. A fermented fish sauce called "garum" was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century