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
Soy sauce sauce"), and "guk-ganjang" (, "soup soy sauce"). The homebrewed variety is also called "jip-ganjang" (, "home soy sauce"). Depending on the length of aging, "hansik ganjang" can be divided into three main varieties: clear, middle, and dark. Korean Ministry of Food and Drug Safety's Food Code classifies "hansik-ganjang" into two categories by their ingredients. "Gaeryang-ganjang" (, "modernized soy sauce"), referring to varieties of soy sauces not made of meju, is now the most widely used type of soy sauce in modern Korean cuisine. The word "ganjang" without modifiers in bokkeum (stir-fry), jorim (braised or simmered dishes), and jjim (steamed dishes)