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 ball cuttlefish balls (墨魚丸). Readily available in traditional markets and supermarkets, fish balls are also a popular ingredient for hot pot. White fish balls from traditional fish ball restaurants are made from fresh fish and are normally hand-made (手打) by the owners using traditional techniques. The big golden fish ball is a snack in Cheung Chau. Distinguishing features include size, sauce and texture. They can be fist-sized and are served with a special curry sauce, and are mainly made from fresh fish which makes the texture more smooth. The basic ingredients are fish, flour and flavourings such as salt and sugar,