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Fish cauce - Coggle Diagram

- - - - Cement tank pool: quite a lot of households make fish sauce use cement tank drive to make fish incubation. Cement chips have the advantage of being cheap, easy to make and large capacity - can be up to several dozen to hundreds of quintals
      - Solo/crockery: This is the type of chuop for the best quality fish sauce.
      - Wood Chuop: This is the most popular type of chuop - especially for large fish sauce manufacturing units.
    - - Time can range from 6 months - 24 months of incubation
      - The South Central and the South are often shorter than the North and the North Central Coast - Due to the peculiarities of sunny weather all year round, the fish sauce is faster.
      - The longer the time of incubation, the higher the quality of the fish sauce, usually the 24 -month brewed sauce will give the color better, the water is more comparable and the more fragrant.
  - - - Drying
        
        When it is sunny, open the lid to catch the sun. The best exposure is in the morning, after 10am, you should limit drying because the sun is quite intense and can make cooked fish sauce for low quality.
      - Mixing
        
        Stir the inside of the chuop, which shortens the ripening time of fish sauce, in order to collect the finished product sooner.
    - - Pull the fish sauce to check and pump back into the chuop to ensure maximum withdrawal of the nutrients in the fish. Depending on the weather characteristics, especially the chuop and the secret, the drawing time can be 1-2 months and can take place every 3-4 months, though the length of the incubation.
  - - - 3:1 is the most common fish & salt mixing ratio in most fish sauce making villages.
    - - The basin was sterilized with clear lime water 1 day before, then rinsed with clean water and dried.
  - - - Often withdrew about 50% - 70% compared to the amount of fish sauce in chuop. 30% - 50% of the remaining fish sauce will be kept to continue with dissolved salt water.
    - - Filter tank some components: clean charcoal, white sand, scrap stone ... Filtering sauce to ensure filtering impurities, reducing the amount of protein and filtering fish sauce if any.
  - - - The seeds are large, even, opaque white in the middle, slightly clear at the edges, dry, not stuck together, salty, not too astringent.
    - - Store the salt in a separate warehouse and ""leave it" like that for about 12 months so that the salt can absorb all the acrid, bitter, and empty taste of new salt before fermenting it.
    - - In early autumn - the sun is not too harsh but still ensures dryness. Avoid buying salt in early spring, this time is still weak and contains many bad substances.
  - - - Select small boat houses - catch in half and return in the early morning.
    - - The fish is chosen as fresh fish, the eyes are clear and the body is still elastic.
    - - The period from November to April of the next lunar calendar year, depending on the geographical location of each region. Each type of fish will have a different time