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Kien Giang sets down criteria for authentic Phu Quoc fish sauce
The People’s Committee of Kien Giang Province has issued new regulations to certify the quality and origin of the renowned Phu Quoc fish sauce in order to preserve and promote traditional products and avoid imitations.
To get a certificate of origin for Phu Quoc fish sauce, the long-jawed anchovy, a fish rich in protein, must be caught in the region sea of the Mekong Delta provinces of Kien Giang and Ca Mau in the Gulf of Thailand.
The manufacturing should be done in Phu Quoc District. The fish sauce should use only sea salt and that too, only from famous salt producing regions like Ba Ria-Vung Tau Province and Binh Thuan Province’s Phan Thiet City.
Individuals and organizations can print geographical details of the island and use the appellation of made-in-Phu Quoc on their products only after receiving the permission to use them from the Kien Giang’s Department of Science and Technology and having their product checked by the Control Board.
Phu Quoc, the biggest island off the south-western province of Kien Giang, has been well known for long for its fish sauce. Fish sauce manufacturing in Phu Quoc is a traditional vocation that has sustained residents for more than 200 years.
Its popularity, however, has prompted many other producers from other places to label their products as Phu Quoc fish sauce. The new regulation is aimed at preventing such infringements.
VNN
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