Huỳnh Khoa is a family-owned Vietnamese producer of traditional fish sauce from Phú Quốc Island. Its production history can be traced to the grandparents of the current owner who made fish sauce in small wooden barrels for family use and local trade before 1980. The next generation gradually expanded production and established the private enterprise Huỳnh Khoa in 1995 with approximately 50 fermentation barrels. The current director, Nguyễn Huỳnh Anh Khoa, represents the third generation of the family involved in the craft. After returning to Phú Quốc, he established Huỳnh Khoa Fish Sauce Trading Company Limited on June 9, 2017. The production complex is located in Suối Đá village in the Dương Tơ area. Today, it contains more than 200 large wooden fermentation barrels spread across an area of over 5,000 square meters. The fish sauce is made from fresh anchovies caught in the waters surrounding the island and sea salt according to the traditional Phú Quốc method. The fish and salt ferment for more than 12 months before the matured concentrate is gradually extracted from the wooden barrels. Production encompasses raw-material inspection, fermentation, filtration, and bottling in a closed system. The range includes traditional fish sauces with total nitrogen concentrations of 35, 40, 43, and 45 grams per liter. Production follows recognized food-safety standards while the fish sauce meets the requirements for using the protected Phú Quốc geographical indication.