Quang Hải is a Vietnamese producer of traditional fish sauces and fermented seafood products based on Cát Hải Island in Hải Phòng. The company was established in 1993 by Bùi Đức Tiềm together with a group of former managers and workers from a local fish sauce factory. Tiềm began learning the craft of fish fermentation during childhood and the company traces its expertise to a family tradition spanning more than 70 years. In 2008 management of the business passed to his son Bùi Đức Vinh. Production takes place in Lục Độ village on Cát Hải Island which is known for its long tradition of fish processing and fermented condiments. The company’s fish sauces are made primarily from fresh fish and sea salt sourced from the Cát Hải area. The ingredients ferment naturally according to a local method traditionally carried out in ceramic vessels or large tanks. During maturation the fish proteins gradually break down into amino acids that give the sauces their pronounced umami character and mild sweetness in the finish. The company states that its fish sauces contain no preservatives, chemical additives or flavour enhancers. Its range includes sauces made from anchovies, mackerel, tuna, herring and other fish species with natural nitrogen concentrations ranging from 13 to 56 grams per litre. In addition to fish sauce Quang Hải produces both thick and liquid shrimp pastes as well as fermented paste made from small shrimp.