OCOP-certified crab paste and its unique secret recipe.

Cleanliness and tradition combine to create... a 3-star OCOP product!

Mr. Tran Van Phuc, currently the owner of Ninh Cuong fish sauce and crab paste production facility (Ninh Cuong town, Truc Ninh district, Nam Dinh province), said that, leveraging the advantages of his coastal hometown with abundant readily available raw materials and inherited family expertise, after many years of research and experimentation, he has now launched two traditional fish sauce and crab paste products of high quality, conquering the nationwide market.

Mr. Phuc said that producing quality products is one part of the challenge, but finding a market to sell them is even more difficult. To achieve the large market he has today, Mr. Phuc has actively participated in annual fairs and conferences inside and outside the province to introduce and promote his products. Through this, he has maintained the brand of Ninh Cuong fish sauce and crab paste, contributing to preserving the traditional identity of his hometown.

"Diligently participating in product promotional events has created very effective sales channels, connecting me with many business partners in localities across the country," Mr. Phuc shared.

Recently, at the opening ceremony of the art photography exhibition and product display booths of the Red River Delta region held in Quang Ninh in February 2023, Ninh Cuong fish sauce and crab paste products were also featured on the display shelves. They were highly appreciated by provincial leaders and customers for their design and quality, especially the crab paste product, which was purchased in large quantities by consumers.

Currently, Mr. Phuc is connecting with the Quang Ninh Provincial OCOP Product Introduction Center to introduce two OCOP products from his establishment into the Center for product promotion and market expansion in the Northeast region.

Mr. Phuc's production facility currently has about 20 fermentation tanks. On average, the facility supplies the market with 25,000 - 30,000 liters of pure fish sauce annually, selling for 20,000 - 120,000 VND/liter depending on protein content, and over 3,000 liters of crab paste, selling for 220,000 VND/liter.

Mr. Phuc shared that during a period when the COVID-19 pandemic was complicated, affecting many business activities, the product output of his establishment remained relatively stable. Currently, the establishment's market is mainly within and outside the province, with the largest market being in the North.

Thanks to clean production methods and the absence of additives and preservatives, Ninh Cuong fish sauce and crab paste have been recognized by the People's Committee of Nam Dinh province as a 3-star provincial-level OCOP product.

Modern production model

Currently, the fermentation tanks at the Ninh Cuong fish sauce and crab paste production facility are enclosed in netted structures with modern rain shelters to prevent dust, flies, and mosquitoes, thereby enhancing food safety and hygiene.

Speaking about the traditional method of fish sauce production, Mr. Phuc said that Ninh Cuong fish sauce is produced in four stages. The main ingredients are anchovies and white salt; these are two readily available ingredients, purchased by the facility from the Nam Dinh fishing port and the traditional white salt-making village of Hai Ly in the Hai Hau region.

In the production process, the selection of raw materials is crucial. After purchasing the fish, it needs to be thoroughly washed and any damaged or broken fish removed. Importantly, the salt must be stored for 12-15 months to remove any bitterness or astringency, ensuring that the resulting fish sauce is rich, fragrant, and well-rounded in flavor.

After preparing all the necessary ingredients, they begin mixing them in a ratio of 3 tons of fish to 1 ton of salt. During the mixing process, the facility adds cleaned and chopped ripe pineapple, at a rate of approximately 2% pineapple per ton of raw material.

"To extract the purest, highest-quality fish sauce, besides mixing fish and salt in a 3:1 ratio, the fermentation process is crucial. Fermentation takes 18-24 months. However, the longer the fermentation, the more fragrant and delicious the fish sauce becomes, and the more appealing its color," Mr. Phuc explained.

For fermented crab paste, the production method (fermentation, stirring, sun-drying) is similar to that of fish sauce. However, the fermentation time is shorter than making fish sauce; accordingly, only 5-7 months of fermentation is needed to produce fermented crab paste.

Mr. Phuc said that the main ingredients for making crab paste are fresh crabs and salt. The crabs are crushed manually and then mixed with white salt in a 3:1 ratio. During the fermentation process, he adds roasted glutinous rice flour to thicken the crab paste. For every ton of raw materials, he adds 10kg of roasted rice flour.

"Among all the products, making crab paste is the most difficult because crab paste is very sensitive to rainwater, so it must be carefully preserved during the fermentation process. The fermentation time needs to be calculated to suit the weather conditions to produce delicious, high-quality crab paste," Mr. Phuc revealed.

According to Mr. Phuc, during the fermentation process, it's necessary to stir frequently and expose the mixture to sunlight to help the fish sauce ripen and mature quickly. After sufficient fermentation time, the fish sauce and crab paste are strained and sun-dried. The sun-drying process lasts from 3 to 5 days, after which it can be sold on the market.

However, the Ninh Cuong fish sauce production facility does not bottle and sell the products directly to the market. Instead, all the pure fish sauce and crab paste, after being sun-dried, are poured into large earthenware jars that have been buried underground for preservation.

"The process of burying the fish sauce and fermented crab paste underground helps to mellow the flavor while still preserving their distinctive traditional taste. The longer the fish sauce and fermented crab paste are buried underground, the better they are for health. We only bring them up to bottle when customers request it," Mr. Phuc shared.

Regarding future plans, Mr. Phuc said he will soon complete the necessary documentation and standards to upgrade his traditional fish sauce and crab paste products from 3 stars to 4 stars.

Commenting on Mr. Phuc, Mr. Nguyen Manh Hung, Chairman of the People's Committee of Ninh Cuong town, Truc Ninh district (Nam Dinh province), said: Mr. Tran Van Phuc is one of the outstanding examples of successful production and business in the locality. Throughout the production of traditional fish sauce and crab paste products, Mr. Phuc has always strived to overcome difficulties, actively researched and improved product quality, and proactively sought markets for his products, ensuring the stable operation of his Ninh Cuong fish sauce and crab paste production facility. Not only does he contribute to preserving and promoting the quintessential values ​​of traditional coastal crafts, but Mr. Phuc's fish sauce and crab paste business also provides stable employment for several local workers.../.

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