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)
Cocktail sauce mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (Tabasco, Louisiana, or Crystal), Worcestershire sauce, and lemon juice. A soufflé cup is usually set in the middle of the platter of oysters along with a cocktail fork and a lemon slice. Often, the bottles of ketchup and other sauces are grouped together in stations every couple of feet along the counter, but in some oyster bars, patrons are served with their own ingredients. Cocktail sauce Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the