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
Green sauce with the other ingredients, which creates an emulsion somewhat similar to a vinaigrette. In other regions, there is no bread. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. Salsa verde is traditionally served as an accompaniment to bollito misto or grilled or stewed fish. The French "sauce verte au pain" was already known in the Renaissance, and was originally a bread sauce very similar to the Italian. Today the term frequently refers to a kind of mayonnaise flavoured with tarragon, and sometimes parsley and sage. Lemon juice is often used instead of