An Giang preserves and develops the traditional fish sauce craft of Phu Quoc

VHO - With a history of 200 years, Phu Quoc fish sauce, An Giang province has become a famous product, the pride of the people of the "Pearl Island" in particular and Vietnamese people around the world.

Fish sauce factory in Phu Quoc special zone

Since the early days of creation, when residents from the mainland came to the pristine island of Phu Quoc to make a living, they brought with them a spirit of persistent work, creativity and strong identity.

In that journey, fish sauce is not just a product, but a symbol, a part of flesh and blood, deeply attached to the life of the islanders. From fresh anchovies offshore, through the hands of artisans with traditional secrets, after hundreds of days of fermentation, Phu Quoc fish sauce is born - clear as amber, naturally fragrant and full of Vietnamese soul.

According to many sources, the fish sauce making profession in Phu Quoc has a history of more than 200 years. Before 1945, the islanders knew how to use the abundant anchovy resources around the island to produce fish sauce using the natural fermentation method; however, the consumption output was still low; the means and techniques of production were mainly manual, the highest quality of fish sauce was from 250 - 280 protein.

Since 1945, Phu Quoc fish sauce production began to develop and flourish; production methods and techniques were modernized, the output and quality of fish sauce were increasingly improved, reaching from 250 - 400 protein, now over 400 protein.

The special thing about Phu Quoc fish sauce is not only the raw material of fresh anchovies caught from clean, ecologically rich seas, but also the fermentation technique in barrels of boi loi wood - a typical forest wood of the island, keeping the fish sauce's elegant flavor, harmoniously salty and sweet.

Through many ups and downs, the fish sauce industry has remained steadfast, even though it has been overshadowed by industrial sauces. However, it is the resilient quality, the love for the profession, and the belief in traditional values that have helped businesses and factories here to persevere and keep the fire burning.

Not chasing quantity, but always valuing quality. Not being overwhelmed by the market, but gradually affirming the brand with prestige and true value.

Phu Quoc fish sauce is not only a national brand but also a cultural symbol of international stature. In 2013, Phu Quoc fish sauce was honored to become the first Vietnamese product to be granted Geographical Indication certification by the European Union in 28 countries.

The first "100-year-old traditional Phu Quoc fish sauce festival" in 2025 will be held on June 26, 2025.

In 2021, the Ministry of Culture, Sports and Tourism recognized “Traditional crafts, folk knowledge - Phu Quoc fish sauce making” as a national intangible cultural heritage. This is an important milestone, bringing Phu Quoc fish sauce to the world with a completely new position - not just a spice, but a part of the story of global cultural heritage and cuisine.

Nowadays, Phu Quoc fish sauce products are present in many countries such as France, England, America, Japan, Korea... Not only a commercial product, fish sauce is also an ambassador of Vietnamese culinary culture, highly appreciated by foreign chefs, culinary experts and consumers.

Proud of the value that Phu Quoc fish sauce brings, we must not be subjective, because that success requires standardization in the production process, synchronization in brand management, and above all, solidarity and cooperation of the entire industry - from traditional factories to distribution enterprises and state management agencies.

Source: https://baovanhoa.vn/du-lich/an-giang-giu-gin-va-phat-trien-nghe-nuoc-mam-truyen-thong-phu-quoc-152028.html