Bảo tàng Cội Nguồn - Phú Quốc

THE TRADITIONAL HANDICRAFT

Phu Quoc fish sauce is a particular type of fish sauce, produced directly in Phu Quoc, the  largest island in the south west of Vietnam (Kien Giang province).

Phu Quoc fish sauce is famous not only in Vietnam but also all over the world. Anchovy is the main ingredient in making Phu Quoc fish sauce. The tradition of manufacturing fish sauce has been developed for more 200 years.

The trade of Phu Quoc fish sauce has been recognized in European countries.

By the year 1945, house of fish sauce barrels gathered in the two districts Duong Dong and Cua Can. In 1945, there are 75 in Duong Dong, 19 in Cua Can and 2 in An Thoi. After 1946, many foundations were destroyed due to the the influences of the wars. Nowadays, An Thoi and Duong Dong is the home to Phu Quoc fish sauce manufacturing industry.

Actually, every kind of fish can be used to produce fish sauce. However, Phu Quoc residents choose anchovy to be their only material. There are many kinds of anchovies such as Soc Tieu, Phan Chi, Com Do, Com Lem, Soc Phan, Com Than, etc. They mix anchovies and salt with the proportion of 2 or 3 to 1 and keep the mixture for a year. The longer we keep the mixture, the more protein fish sauce may have. Yet, if we keep the mixture too long, fish sauce may lose its distinct aroma and its color may get darker. Some even bury fish sauce for couple of years till its color turns to black (called “lu” fish sauce) and use it as a remedy to cure certain illnesses. Using rotten fish could shorten the time of making fish sauce but the products would not have very sweet smell or attracting color.