The traditional fish sauce making craft in Cat Hai Special Zone has been passed down through generations, creating a distinctive flavor that is part of Hai Phong’s culinary culture.
Fish sauce has been traditionally made in Cat Hai Special Zone for generations, producing a distinctive local product. The area is home to many production facilities and households that have been engaged in the craft for many years. With diverse production scales, they supply large quantities of fish sauce to the Hai Phong market and northern provinces and cities.Sea fish are purchased from fishing ports and wholesale markets across the city. After being brought in, fish, shrimp and small shrimp are rinsed with seawater, mixed with salt and immediately placed in fermentation vats.Many families in the area preserve their own fish sauce making recipes, but they share a simple, enduring love for the traditional craft that has been passed down over the years.To produce the first drops of fish sauce, fish must be mixed with salt and placed in fermentation vats for about 12 months, allowing sufficient exposure to sunlight, wind and favorable natural conditions.Fish sauce makers in Cat Hai rely mainly on experience accumulated over many years. By observing the color and flavor of the fermenting mixture, they determine when to add or reduce salt and adjust the fermentation process.With traditional production methods preserved over many years, Cat Hai fish sauce is known both domestically and in some foreign markets. Many delegations visit the area to see the production process, learn about it and gain experience in traditional fish sauce making.Today, fish sauce producers in Cat Hai Special Zone are focusing on investing in quality control and testing systems, helping ensure product safety and protect consumers’ health.Cat Hai fish sauce has become part of Hai Phong’s culinary culture, helping preserve the traditional craft while creating livelihoods and incomes for local residents.
