Phu quoc fish sauce waters around The island are rich in seaweed and plankton which provide food for the anchovy population. However, it only since the late 1950s that the product has been recognized outside of its home island, reaching its zenith of popularity between 1965 and 1975. With increasing government subsidies of many industries in the period from 1975 to 1985, the local fish sauce craft lost market share to larger competitors, but in recent years, the popularity of the authentic Phu Quoc product has been rebounding. In 2012, Phu Quoc fish sauce was granted a European Union Protected Designation of Origin (PDO)
Greek-style fish fish is eaten on Christmas Eve. Greek-style fish Greek-style fish – a dish known in Poland possibly based on Greek Psari Plaki, served hot or cold which is prepared from fried pieces or fillets of fish in vegetable sauce. Basic sauce ingredients are grated carrots, parsley, celery, onion as well as tomato concentrate. All of them are fried in oil and then braised with water, salt, pepper and spices (traditionally allspice, bay leaf and sometimes other ones). After frying, fish is shortly braised with previously stewed vegetables. Braised fish in previously stewed and grated mirepoix with onion used to be