FISH SAUCE PROCESSING IN VIETNAM Presented by THU T N DINH M.S Graduate Student Department of Animal and Food Sciences Texas Tech University VIETNAM GEOGRAPHICAL POSITION Tropical area, near equator Coast line is eastern border Dense system of rivers and streams CLIMATE Hot and wet Two seasons: dry-hot – November to April rainy-cold – May to October Average rainfall: 67–118 in (170–300 cm) Temperature: according to specific area highest at 104°F (40°C) lowest at 62°F (17°C) INFLUENCES ON STYLE of DIET Development of fisheries AN INTRODUCTION Availability of seasonings Seasonal changes HOW DO VIETNAMESE PEOPLE EAT? Diet is a sensual experience Diet is shaped by the concept of equilibrium Variety in selection and taste COMPREHENSIVELY Multi-color Multi-shape Multi-flavor Harmony in the dish EQUILIBRIUM Diet selected using philosophy of “YIN and YANG” YIN YANG Sweet, sour Cold Onion … Salty Hot Ginger … Harmony of different tastes in a multi-course meal Equilibrium between food, people and health BROAD SELECTION Description of a normal meal: some dishes are in separate bowls or plates, cooked rice in bigger bowls or pots, sauces in smaller bowls People can select from any dish that corresponds to their personal taste People normally eat cooked rice with some dishes and adjust their taste using sauces with fish sauce as the basic component WHY IS Development of fisheries brought about fish sauce as a FISH TRADITIONAL PRODUCT SAUCE IMPORTANT? IS SA UC E CE U SA G N NI O AS SE DI PP IN G WHY FISH SAUCE IMPORTANT? U CE A S ING R U VO FL A DIFFERENCES BETWEEN FISH SAUCE AND SALTED FISH PRODUCTS FISH SAUCE SALTED FISH PRODUCTS Liquid Paste Transparent brownish red or bright yellow Color of raw materials and spices Solution of amino acid, polypeptides and salt Mixture of cured fish muscle, salt and seasonings Requires months to produce Requires month to produce Utilizes fresh fish Utilizes treated fish Has specific flavor, LIGHT SMELL Flavors differ by region, STRONG SMELL Smelly? Fetid? Offodor? DIFFERENCES BETWEEN FISH SAUCE AND SALTED FISH PRODUCTS WORD USE Fish sauce Salted fish products “nước” and “mắm” “mắm” and “specific word” such as “nêm”, “ruốc”, “lóc”, etc.; according to kinds of fish “Nước”: liquid or liquidity “Mắm”: kind of products made by fermenting the mixture of aquatic products and salt Mắm nêm Nước mắm Processing Guidelines Unrefined SALT Caught FISH Classify Make 23%-26% brine Clean Mix, ratio of fish and salt is 2.5-3.0/1.0 Waste brine Pour mixture into bucket Stir the mixture Extracted juice is exposed to the sun Fasten and press mixture Separate extracted juice Fermentation period FISH SAUCE Processing Guidelines Setting net to catch long-jawed anchovy Netted fish Preparation Trawler, catching long-jawed anchovy Unrefined salt Processing Guidelines Fish and salt are mixed with the ratio of 2.5-3:1, fish and salt respectively Salt-fish is delivered from ship's hold, put into the basket and taken ashore Mixing Salt-fish is transferred into ship's hold Mixture is poured into bucket Processing Guidelines Mixing Sub reservoir for product or extracted juice Cement reservoir and sub reservoir, which are also used for fish sauce fermentation today Fish used in fish sauce does not need be of good quality Spoiled fish can be used Mixing process can be done aboard or at fishery Classifying and cleaning procedures are not necessary Processing Guidelines Fermentation buckets Fermentation period Buckets for circulation of extracted juice Buckets are numbered and the inside mixture of each has a different salt concentration Circulation of extracted juice normally requires buckets Extracted juice from a bucket will be used for soaking mixtures in other buckets The fermentation is controlled by worker experience and ends with fish sauce in the last bucket Processing Guidelines Fermentation period FACTORS IN FERMENTATION: Natural microorganisms: influence on specific flavors Temperature: 30–47°C(86–116.6°F) Humidity: high, 70-80% Reservoir for the extracted juice circulation and product storage Sample for salt analysis Fermented mixture of salt and fish HERE YOU ARE – FISH SAUCE P a c k a g i n g p r o c e s s FISH SAUCE PROCESSING – Need for IMPROVEMENT PROBLEM Long processing time increases cost Process is controlled by subjective experience of individuals Environmental pollution RESEARCH Biosynthesis of salt-tolerant proteases from Aspergillus oryzae Improvement of fish sauce quality: decrease off-odor and increase lightness of color Deodorizing system for fish sauce workshop FISH SAUCE –AN INTEGRAL FLAVORING INGREDIENT IN THE VIETNAMESE DIET T r y i t a n d f e e l t h e d i f f e r e n c e !!! ANY QUESTIONS? [...]... sauce in the last bucket Processing Guidelines Fermentation period FACTORS IN FERMENTATION: Natural microorganisms: influence on specific flavors Temperature: 30–47°C(86–116.6°F) Humidity: high, 70-80% Reservoir for the extracted juice circulation and product storage Sample for salt analysis Fermented mixture of salt and fish HERE YOU ARE – FISH SAUCE P a c k a g i n g p r o c e s s FISH SAUCE PROCESSING. .. PROCESSING – Need for IMPROVEMENT PROBLEM Long processing time increases cost Process is controlled by subjective experience of individuals Environmental pollution RESEARCH Biosynthesis of salt-tolerant proteases from Aspergillus oryzae Improvement of fish sauce quality: decrease off-odor and increase lightness of color Deodorizing system for fish sauce workshop FISH SAUCE –AN INTEGRAL FLAVORING INGREDIENT.. .Processing Guidelines Unrefined SALT Caught FISH Classify Make 23%-26% brine Clean Mix, ratio of fish and salt is 2.5-3.0/1.0 Waste brine Pour mixture into bucket Stir the mixture Extracted juice is exposed to the sun Fasten and press mixture Separate extracted juice Fermentation period FISH SAUCE Processing Guidelines Setting net to catch long-jawed... salt Processing Guidelines Fish and salt are mixed with the ratio of 2.5-3:1, fish and salt respectively Salt-fish is delivered from ship's hold, put into the basket and taken ashore Mixing Salt-fish is transferred into ship's hold Mixture is poured into bucket Processing Guidelines Mixing Sub reservoir for product or extracted juice Cement reservoir and sub reservoir, which are also used for fish sauce. .. extracted juice Cement reservoir and sub reservoir, which are also used for fish sauce fermentation today Fish used in fish sauce does not need be of good quality Spoiled fish can be used Mixing process can be done aboard or at fishery Classifying and cleaning procedures are not necessary Processing Guidelines Fermentation buckets Fermentation period Buckets for circulation of extracted juice Buckets are