Ca Na fish sauce

As Tet (Lunar New Year) approaches, the fishing villages of Ca Na commune are filled with the distinctive aroma of fish sauce at its peak ripeness. In every coastal house, alongside banh tet (sticky rice cakes) and pickled vegetables, a jar of traditional fish sauce is always placed in a prominent position in the kitchen, as an integral part of the Tet tradition of the coastal village.

Centuries-old craft village

Since the early days of settling the land and establishing the village, fish sauce has accompanied the people of Ca Na commune on their journeys from North to South, becoming a familiar flavor in every family meal. The sea, with its year-round intense sunshine and exceptionally high salinity compared to other coastal areas in the country, has nurtured the rich, savory taste of the fish sauce. Fish sauce making is not only a livelihood but also a cultural tradition passed down through generations.

No one remembers exactly when the fish sauce making industry in Ca Na began. All that is known is that, in the memories of the elders, the craft has existed for a very long time, since anchovies along the coast were so abundant that fishermen couldn't consume them fresh, so they had to salt them for preservation. From that simple method of preserving fish, the fermentation technique gradually developed, giving rise to a profession that has been enduringly associated with the coastal inhabitants. One theory suggests that the fish salting technique originated from the Cham Panduranga people, inherited and developed by the Kinh people. Another opinion is that migrants from Binh Dinh brought the craft with them when they settled in Ca Na. Regardless of its origins, by the end of the 19th century, anchovy fishing and fish sauce processing had become a pillar of livelihood, supporting thousands of households along the Ca Na coast.

The traditional fish sauce making craft in Ca Na commune.

Mr. Le Luc, Chairman of the Farmers' Association of Ca Na commune, proudly stated: "Through many ups and downs, from handcrafted wooden barrels to solidly built fermentation tanks, fish sauce makers in Ca Na have maintained the core principle: Traditional fish sauce contains only fish and salt. The harsh sunny and windy climate, the protein-rich anchovies, and the well-rounded sea salt have created a unique character, helping Ca Na fish sauce stand firm in the market. Currently, Ca Na fish sauce has been trademarked, with nearly 70 production facilities supplying millions of liters annually."

Preserving the craft with family affection and Tet memories

The craft of making fish sauce in Ca Na is mainly preserved through families and clans. For many, fish sauce is not just a commodity but also the soul of their homeland. During Tet (Lunar New Year), no matter how busy they are, each family still sets aside the best jars of fish sauce for the family reunion meal with banh tet (sticky rice cake), braised fish with fish sauce, and pickled onions and other pickled vegetables. Mr. Tran Ngoc Duy, owner of Ngoc Duy fish sauce facility (Lac Son 2 village), said: “Each year, the facility produces about 20,000 liters of various types of fish sauce, creating jobs for many local workers. Each bottle of fish sauce sold during Tet carries the reputation of the family and the village, so we always prioritize quality.”

Ca Na anchovy fish sauce product.

At the Quang Minh fish sauce facility in Lac Son 2 village, the atmosphere is even busier in the final days of the year. Mr. Trinh Nguyen Doan, the owner, said that since the beginning of the twelfth lunar month, the facility produces between 400 and 1,000 liters of fish sauce daily to serve the Tet (Lunar New Year) market. Ca Na fish sauce is made entirely from anchovies and salt, fermented for one to two years. During Tet, consumers prefer traditional fish sauce because of its rich flavor, safety, and suitability for family reunion meals.

Premium products that meet OCOP 3-star standards are also chosen by many customers as Tet gifts, bringing the taste of the sea to the city. Many establishments are connecting the fish sauce making profession with tourism development, creating a double value: both promoting the product and preserving the cultural space of the traditional craft village.

For the sustainable development of Ca Na fish sauce

According to long-time fishermen, anchovy stocks have been declining in recent years due to overfishing. Having worked in the profession for over 30 years, Mr. Tran Dinh Toan believes that to sustain the industry, it's necessary to protect fishing grounds simultaneously, allowing the sea time to regenerate. The Ca Na sea is rich in plankton, salt, and abundant sunshine and wind – a rare natural advantage.

According to Le Luc, Chairman of the Ca Na Commune Farmers' Association, the locality currently has two fish sauce products that have achieved OCOP 3-star certification and is continuing to support establishments in improving packaging, managing the value chain, and preserving and developing the Ca Na fish sauce brand. Provincial authorities are also implementing electronic traceability labels, supporting establishments in expanding markets, participating in trade fairs, and connecting with domestic and international consumers. These solutions are gradually taking Ca Na fish sauce further and more steadily.

The Tet atmosphere is approaching on every wave, every rooftop along the coast, the scent of ripened fish sauce mingling with the salty breeze. Each drop of Ca Na fish sauce silently cherishes the scent of sunshine and wind, carrying the salty taste of the sea, the sweetness of a century-old craft, and the belief in a prosperous and enduring spring.
time.

PEACEFUL

Source: https://baokhanhhoa.vn/van-hoa/202602/nuoc-mam-ca-na-c934949/