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
Fish sauce In January 2016, the Institute of Food Technologists published a study asserting that the "Vietnamese fish sauce added to chicken broth, tomato sauce and coconut curry reduced the amount of sodium chloride by 10-25 percent while still maintaining the perceived deliciousness, saltiness and overall flavor intensity." In China, fish sauce is called "yúlù" (, literally "fish dew") and is native to the provinces of Guangdong and Fujian. In Japan, fish sauce variations are used as a seasoning of local specialties. "Ishiru" in the Noto Peninsula is made from sardine and squid. "Shottsuru" of Akita Prefecture is mainly made from sailfin