RED ANCHOVY IS VERY RARE
Red anchovy is a rare type of anchovies with scientific name Apogen Aureus Lacep, only appearing when there is a unique natural phenomenon called “upwelling water” in the waters of Phan Thiet (Binh Thuan) in May to September of the lunar calendar. This upwelling phenomenon pushes the plankton and nutrients from the seafloor to the sea surface at that time. Anchovies live on the surface layer will “enjoy” these quintessence. The red anchovies caught during this time are incredibly fat and sweet. Because of this rarity, the quantity and fish sauce from red anchovy is not much, but exceptionally valuable and of high quality.
RED ANCHOVY FISH SAUCE IS A CLASSY PRODUCT
Red anchovy fish sauce is one of the superior and high-class products from Lang Chai Xua (Old Fishing Village) Fish Sauce Museum. Red anchovy fish sauce is made from rare anchovies of the same name and refined salt, is brewed naturally for 36 months (instead of 12-14 months like other fish) to reach protein up to 60N. Fish sauce made from red anchovy has a beautiful red tea colour, intense aroma and sweet taste from fish protein.
The red anchovy fish sauce contained in “tĩn” (earthenware pots) will be naturally brewed again, making the fish sauce even more delicious. They are painted in bright yellow with red colour to create eye-catching, cheerful, modern on the background of ancient features. They can be placed in the kitchen, dining table, living room as decorations or used to give as luxurious gifts..
“UPWELLING WATER” PHENOMENON BRINGS THE RARE RED ANCHOVIES
Upwelling is an oceanic phenomenon about currents of cold, nutritious and dense water moving from deep to shallow water, replacing hot water currents. The regeneration of phytoplankton creates this water flow. Based on the biomass characteristics of seaweed in the above areas, the upturn area can be identified by the phenomenon of low surface temperature and high chlorophyll-a concentration.
There are three leading causes of upwelling: wind, Coriolis force and Ekman transport. In general, in upwelling, the wind blows through the sea surface at a certain incidence angle, forming the wind-water surface interaction. Consequently, the water will be relocated in the 90-degree direction due to the Coriolis force and Ekman transport. The Ekman transport causes the water surface to shift about 45 degrees from the wind direction, in addition to this phenomenon also causes friction with the water layer below. Water currents will tend to swirl from top to bottom in the water column. Coriolis force is also the factor that controls the direction of water flow. The water current will move to the right in the Northern Hemisphere and to the left in the Southern Hemisphere. If the displacement of the mass diverges, the outcrop will replace the previously washed-away water.
The waters of Binh Thuan are one of the only 18 seas in the world that have this upwelling phenomenon. That is the unique point and also the advantage of Binh Thuan. Upwelling water is also an essential source of seafood production, which attracts hundreds of types of animals and makes Phan Thiet a well-studied area. Following the hot and cold currents in May to September of the lunar calendar every year, anglers in Phan Thiet can catch red anchovies. Thanks to the upwelling water, the red anchovies can absorb many nutrients from the seabed, so it is very fat, sweet and of outstanding quality.
WHY SHOULD YOU BUY RED ANCHOVY FISH SAUCE?
Walking to any grocery store or supermarket, you can easily see hundreds of sauces with different prices, just a few tens of thousands to buy a half-a-litre bottle of fish sauce. However, the red anchovy fish sauce has a higher price than many products on the market. So should or not spend money on such an “expensive” fish sauce for the family?
We should not judge a product as expensive or cheap based solely on its price tag, but consider the value we get when we spend such a cost. Why “Tĩn” fish sauce has a high price and what customers get when buying products?
The name “Tĩn” Fish Sauce appeared hundreds of years ago when the people of the old fishing village extracted rin fish sauce from wooden barrels into a “tĩn” (earthenware pots) which is the best-selling fish sauce carried by boats in Vietnam. Due to the very thick fish meat, a bottle of red anchovy fish sauce can be diluted to make 3 – 4 bottles of ordinary fish sauce.
“Tĩn” fish sauce is very delicious and unique when pouring. You only need to pour a little to eat, not the whole cup like other fish sauce, so for the entire month, the total cost for rin fish sauce is still more beneficial than regular fish sauces.
“Rin” in “rin fish sauce” is the local language for the first-press fish sauce that is way more valuable than the usual fish sauce. When pouring Tĩn Fish Sauce, you will feel the thick, delicious fish meat. Taste it, and you will immediately feel the salty taste of the tongue, then the sweet taste later, and this harmony lingers in the throat for a long time. Just trying Tĩn Fish Sauce with only rice is enough to feel the delicious and unforgettable flavour.
The fish sauce contained in a yellow “tĩn” (earthenware pots) is not only luxurious and beautiful but also ensures the quality under the sun. It is brewed and fermented twice, which makes it more delicious and raise protein content to 60N. This is a very high level of protein, so absolutely no preservatives needed.
WHERE TO BUY?
You can visit and buy our products directly at the Lang Chai Xua (Old Fishing Village) Fish Sauce Museum located in the fish sauce capital of Phan Thiet.
Address: 360 Nguyen Thong, Phu Hai ward, Phan Thiet.
Or visit our shop: 225A Tran Quang Khai, Tan Dinh ward, District 1, HCMC.
Phone: 091 811 8736 – 091 911 9830
