![]() ![]() The incubation time usually lasts at least 9 – 15 months to produce the best finished fish sauce. After the ship docks, the salted fish will be put into an incubation tank, covered with a thick layer of salt and then compressed in a clean environment. Anchovies, after being caught, will be cleaned and salted right at the ship to maintain their freshness. Phu Quoc fish sauce is produced by the compression method.
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