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
Peppercorn sauce classified as peppercorns, such as sansho. Peppercorn sauce may be used on dishes served at French bistros and restaurants. Some versions of "steak au poivre" use a peppercorn sauce in their preparation. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey. Peppercorn sauce Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process. Various types of