Phu quoc fish sauce status. Currently, Phu Quoc fish sauce production has reached 8 million liters / year. Phu Quoc fish sauce is made from anchovies that have been fermented in brine in large barrels measuring in diameter and in height, containing 7 to 13 tons of product. The barrels are made from braided rattan from the local mountains, and can be used for up to 60 years. While any kind of fish can also be used to make the fish sauce, Phu Quoc sauce is made exclusively from anchovies harvested from waters surrounding the island. During the fishing season (which extends from July
Worcestershire sauce Worcestershire sauce Worcestershire sauce () is a fermented liquid condiment of complex mixture originally created in the town of Worcester in Worcestershire, England in the first half of the 19th century. The creators were the chemists John Wheeley Lea and William Henry Perrins, both known as "William Marshall", who went on to form the company Lea & Perrins. Worcestershire sauce legally has been considered a generic term since 1876 when the High Court of the United Kingdom ruled that Lea & Perrins did not own the trademark to "Worcestershire". Worcestershire sauce is frequently used to enhance food and drink recipes,