Thanh Ha Fish Sauce Co., Ltd, which was formerly C3B Fish Sauce Processing Enterprise, has produced fish sauce for more than 90 years in Phu Quoc, the largest island in Vietnam. The products feature high protein, hygiene, safety, nutrition, pure protein, unique flavour and very low level of histamine - lower than statutory EU level, all vital for Thanh Ha to unlock the gate to outstanding development and bring this Vietnamese specialty to many places on the planet.
The offshore fishing fleet enables the company to determine the input level and prove the origin of inputs. Anchovies are salted immediately after they are caught to have the highest quality. After being incubated in 12-months in wooden casks with traditional technology and production methods, the fish sauce has the highest purity, nutritiousness and protein and carries the unique flavour.
The company has a variety of product lines for consumers. The premium quality fish sauce line is protein-rich, nutritious, pure and particularly delicious and is eaten without being cooked. Secondary fish sauce line with a lower degree of protein is suitable for cooking. Blended fish sauce line is the fish sauce mixed with various ingredients like vinegar, sugar, garlic and chilli, thus suitable for daily meals of all families, not only Vietnamese but also foreign. Seasoned fish sauce is made from Phu Quoc anchovies blended with herbs, garlic, pepper, vinegar and sugar, used with seafood and boiled meat. Chilli fish sauce is used with spring rolls, fried chicken, French fries and other dishes. Phu Quoc traditional fish sauce is amber-coloured and it turns a bit darker, not yellowish or unchanged, when it is exposed to the air.
In spite of being made by traditional technology, Thanh Ha fish sauce meets all hygiene and food safety standards. In 1998, Thanh Ha was one of the two first fish sauce producers to be recognised by the Ministry of Fisheries for eligibility to export to the EU market with the certification code of NM 139. Since then, the company’s fish sauce production process is always put under strict quality testing and management, in accordance to HACCP standards. Recently, the Phu Quoc - Thanh Ha fish sauce brand name was presented the first Vietnam Golden Rice Ear Award 2012 - this is the only award of the Ministry of Agriculture and Rural Development in recognition, praise and honour of collectives and individuals with high quality products. To date, Thanh Ha products have been exported to many countries in the world like the United States, Australia, South Korea, France, Germany and the Netherlands. In 2012, the company exported 200,000 litres of fish sauce to Japan, accounting for one-sixth of its output. In Vietnam, the Thanh Ha fish sauce is being widely sold in traditional markets as well as in modern supermarkets like Metro, Saigon Co-op, BigC, Maximark, Lotte, Citimark, Fivimart and Vinatex.
In 2012, despite difficulties from rising input costs in midst of unchanged selling prices, the company managed to maintain product quality and preserve the traditional flavour of Phu Quoc fish sauce. Thanh Ha plans to develop new types of fish sauce for daily meals of all families.
Minh Tuan
Vietnamese
