Fish sauce 43ºN – 520ml (limited)

Natural 43-degree protein fish sauce is extremely rare because this type of anchovies only accounts for 1-2% of the total Com fish output in the Phu Quoc coastal area.

Note:
*Product prices on the website are direct selling prices at Phu Quoc stores
*When ordering online, our customer service department will contact you to confirm and advise on shipping costs

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Product feature

Approval code:

NM105

Product self-declaration:

09/KH/2021

Total nitrogen

30g/l 

Amino acids:

≥45%

User manual:

Use directly or used as an ingredient.

Storage instructions:

Stored in a dry place, avoiding direct sunlight, keeping tightly Cover after opening.

ATTENTION:

During storage and use of the product, salt crystallization and color change from yellowish brown to dark brown may occur. That is the natural phenomenon of traditional fish sauce.

Description

Natural 43-degree protein fish sauce is extremely rare because this type of anchovies only accounts for 1-2% of the total Com fish output in the Phu Quoc coastal area.

Khải Hoàn traditional fish sauce with 43-degree natural protein is the “essence” of the first product that has natural protein content fermented by traditional method with:

Ingredients: Fresh, large, and natural Com fish from Phu Quoc coastal area and Ba Ria Vung Tau salt.
Fermentation barrel: made of natural aged Bồi lời wood with a lifespan of over 35 years.
Fermentation time: over 15 months. The longer the fermentation, the better the taste and nutrition.
Finished fish sauce: has a reddish-brown color, a distinctive aroma, a sweet aftertaste of rich and delicious fish protein, high nutritional value, and contains more than 15 types of amino acids, including essential amino acids such as Lysine, Valine, Threonine,… to enhance human health.
Quality management: according to HACCP CODEX 2020 and ISO 22000 standards.

The fish sauce has a shelf life of over 36 months, but if left for a long time or the lid is opened, the product may darken or have salt deposits, which is a natural phenomenon of traditional fish sauce

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