Thanh Quoc has been producing traditional fish sauce on Phu Quoc Island for more than 100 years. By promoting traditional values and strictly following the quality control process, it is protected and recognized by the EU logo. Phu Quoc-Qingguo fish sauce has traditional natural flavor, pure natural quality, rich nutrition and global export standards
Anchovies are rich in fat and delicious in the most abundant waters in rich countries. When fishing at sea, they are directly composted with grain salt in the basement of the ship. 1 ton of salt is used for every 3 tons of fish. The proportion of anchovies in the barrel exceeds 90%._x000D_ _x000D_ The salt grains that have been cleaned and stored for at least 60 days are brewed to remove impurities through natural metabolism, and then a pile of salt is taken and composted with fish. This stage can avoid the spicy taste and limit the color transfer process in the finished fish sauce._x000D_ _x000D_ Incubate in a wooden box for 12-15 months_x000D_ The fish and salt mixture in the shipyard is transferred to a wooden box with a weight of 13 to 15 tons, a layer of about 20 cm of pure grain salt is peeled off the surface of the barrel, and then packed tightly with seaweed sticks and compacted. 12-15 months before the finished fish sauce is extracted. TCCL, which is completely extracted from fish sauce, is recognized by Vietnam and the European Union's geographical indications.