Chắt Cá Thu 35 Độ Đạm is a traditional fish sauce produced by Quang Hải on Cát Hải Island. Its name refers to a concentrated mackerel sauce extracted from the fermented fish mixture. According to the producer’s declaration the product contains between 70 and 80 percent marine fish and between 20 and 30 percent salt. The fresh fish come from the waters of the Gulf of Tonkin and are salted immediately after being caught to preserve the quality of the raw material. The fish and salt are combined in a ratio of three to one. The mixture is then transferred to ceramic vessels or large tanks and regularly stirred to ensure even fermentation. Natural maturation lasts between 12 and 18 months depending on the fish species and weather conditions. Once fermentation is complete the first concentrated layer of sauce is extracted, tested and classified before bottling. The product contains at least 35 grams of total nitrogen per litre and belongs to the company’s high-protein fish sauce range. It has a clear reddish-brown colour with golden reflections when exposed to light. Its aroma is marked by mild notes of fermented fish while the flavour combines pronounced salinity, natural umami and gentle sweetness in the finish.
Producer
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.