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
Indonesian cuisine water fishes and seafood as ingredients. "Ikan brengkes" is fish in a spicy durian-based sauce. "Tempoyak" is a sauce of shrimp paste, lime juice, chilli and fermented durian, and "sambal buah" is a chili sauce made from fruit. Manado cuisine of Minahasan people from North Sulawesi features the heavy use of meat such as pork, fowl, and seafood. "Woku" is a type of seafood dish with generous use of spices, often making up half the dish. The ingredients include lemongrass, lime leaves, chili peppers, spring onion, shallots, either sautéed with meat or wrapped around fish and grilled covered in banana