This product is made entirely by hand, with quality as the top priority to bring the most reputable product to consumers. Following traditional methods, the fish sauce production process depends heavily on weather conditions. Therefore, the company has researched and implemented a solar energy system to provide heat for fermentation.
This system maintains a stable temperature of 45–50°C in the fermentation tanks, ensuring that the fermentation process adheres to standards and yields a delicious, authentic fish sauce. After a period of 10 to 12 months, once the fish sauce is fully matured, the technical team checks the quality, then extracts and bottles the product through a closed pipeline system.
To carry out fermentation, the company has invested in composite and stainless steel tanks, each with a capacity of about 3.5 tons of raw materials, ensuring hygiene and food safety. Currently, the company sells between 7,000 - 10,000 bottles of fish sauce nationwide every month. The products are widely distributed to markets outside the province, such as Ho Chi Minh City, Hanoi, Hue, Da Nang, and others.
The quality of the product has built the reputation of My An Sea Fish Sauce by My An General Production and Trading Joint Stock Company. Thanks to this, My An Sea Fish Sauce has been officially recognized with a 4-star OCOP certification.
By Lam Tuyet
