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
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)