Ganh Do lucky water craft village

Phu Yen fish sauce, Ca Na is especially delicious because it is made from anchovies. The red anchovy is delicious and has just been caught and is marinated to make fish sauce, so it is delicious.

Famous throughout the country and also formed for hundreds of years is Ganh Do fish sauce village. There are more than 70 households specializing in making fish sauce with famous names such as Ong Gia, Ba Muoi, Van Tin, Tan Lap fish sauce... Every year, Ganh Do fish sauce craft village brings to the market no less than 2 million liter. Consumers bring fish sauce "flying" to Canada, France.

In the past, Ganh Do people went to the sea to catch fish, if they could not eat all of them, they would dry them or make fish sauce to eat gradually. Marinate the fish with salt and then incubate the fish for a while for the meat to "ripe" and then withdraw (filter, make sure the fish sauce is pulled out and not clogged) to get the first water called "blood juice". From the fish tank, people put that "blood water" into a sunny tank. Fish sauce processed by the traditional method takes 12 to 18 months in the sun. This time is enough for the "blood water" to be broken down and converted to protein. This is a decisive factor to the nutritional value, smell and taste of fish sauce.

From a few houses, the whole village learns each other's ways to process. Just like that, passed on from generation to generation, Ganh Do fish sauce craft village was formed and developed. Each fish sauce oven in Ganh Do has almost gone through 3.4 generations, so the quality is uniform and delicious.