Sweetness from the sea

Ms. Nguyen Thi Hien (owner of Cua Khe Hai Hien fish sauce production facility) carefully tends to the jars of Cua Khe fish sauce.

Ms. Truong Thi Bon (owner of Cua Khe Bon Thai Fish Sauce facility) in Thang An commune, despite facing many ups and downs, remains determined to preserve the traditional fish sauce making craft. The habit of personally selecting each barrel of fresh, delicious fish at the dock has become an important part of her life. Every time she goes to the dock, she feels a deep connection to the sea, to the fish, and to the unique flavor of the fish sauce that can only be found in this area.

For many years, Mrs. Bon's family has been involved in the fish sauce making business. The walkways in their house are filled with jars and containers of delicious fish sauce, enough to supply markets and be a staple in the meals of many families. Each anchovy season, she is busy fermenting the fish, cleaning them, and meticulously measuring the "3 parts fish, 1 part salt" ratio.

It's no coincidence that Cua Khe Bon Thai fish sauce has become a beloved product. The meticulous attention to detail in every step, from selecting fresh fish to the appropriate salt ratio and the long fermentation time, is carefully calculated by Mrs. Truong Thi Bon. She always believes that fish sauce is a product of time and patience. No step can be rushed, because each drop of fish sauce contains the effort and affection of the person making it.

Thanks to her meticulous care and dedication, Mrs. Bon has built the Cua Khe Bon Thai fish sauce brand. Each year, her facility ferments about 20 tons of raw fish, producing more than 15,000 liters of fish sauce. The product has received OCOP 3-star certification.

But what makes Cua Khe fish sauce unique is not just the method of preparation, but also the essence and special characteristics of the land. Many believe that Cua Khe possesses special natural elements that contribute to its distinctive flavor.

According to Ms. Nguyen Thi Hien (owner of Cua Khe Hai Hien fish sauce production facility), the seawater in Cua Khe is saltier and clearer than in other regions. This difference contributes to the distinctive flavor and clear, sweet aftertaste of the fish sauce. “The fish here, thanks to the combination of the shallow seawater and the mild climate, have sweeter, firmer, and fresher meat than those from other places. In particular, the dry summer weather and favorable autumn rains in Cua Khe facilitate the fermentation process,” Ms. Hien explained.

Not only Cua Khe fish sauce but also other traditional fish sauce villages like Nam O and Man Thai preserve stories of perseverance in maintaining family recipes. Mr. Tran Ngoc Vinh, owner of Ngoc Vinh fish sauce facility and Chairman of the Nam O Traditional Fish Sauce Village Association, affirms that Nam O fish sauce was once a famous delicacy offered to the king, known for its amber color, not too dark or too thick, mildly fragrant, and salty first, then sweet.

According to Mr. Vinh, those who make Nam O fish sauce know by heart the formula: 3.5 kg of salt - 10 kg of fish for the southern fishing season and 4 kg of salt - 10 kg of fish for the northern fishing season, with a fermentation time of at least 12 months. At first glance, it seems simple, but making a quality cup of fish sauce depends heavily on the source of ingredients, hygiene, and each person's soaking and fermentation method.

For the people of Nam O, the third lunar month each year is the harvest season for anchovies. The fresh, firm-fleshed fish are fermented with coarse, dry Sa Huynh salt that doesn't crumble. Because the anchovies are so salty this season, only 3.5 kg of salt is needed for every 10 kg of fish. "My father taught me that making fish sauce is not only about providing for the family, but also about showing respect to the sea, to the fish, and especially to the economic values of the region that our ancestors left behind," Mr. Vinh shared.

Made from carefully selected fresh ingredients, these jars of fish sauce become a precious gift from the region, contributing to the improvement of daily meal quality. And because of this love for fish sauce, in each fishing village, alongside families producing it on a large scale, there are still many households preserving traditional fish sauce recipes, safeguarding valuable secrets passed down through generations. They consider it an indispensable part of their spiritual life, a link connecting the past and present, between those who practice the craft and future generations.

Source: https://baodanang.vn/vi-ngot-tu-bien-3321524.html