(TITC) – Blessed with a long coastline and abundant seafood resources, Ha Tinh has long been renowned for its traditional fish sauce production. With time-honored techniques passed down through generations, Ha Tinh’s fish sauce is not only rich in ocean flavor but also deeply infused with the essence of local culture.
The production of fish sauce in Ha Tinh involves multiple meticulous steps using traditional methods. Fresh fish and clean salt are fermented in large ceramic jars or earthenware pots, creating a uniquely rich and aromatic product. Clean tools are essential, as hygiene plays a critical role in maintaining the quality of the fish sauce.
The process begins by layering fish and salt in each jar in precise proportions. The mixture is then covered with a bamboo grate and tightly pressed with slate, left outdoors to absorb both sun and dew – a crucial step known as “fermentation.” During the first few months, workers must regularly stir the mixture to ensure even decomposition. Each time the lid is opened, care must be taken to prevent insects, dust, or rainwater from contaminating the jar, as this would spoil the entire batch.
To produce a high-quality batch with its signature brown hue and deep umami flavor, the fish must ferment for up to 24 months. During this time, beneficial amino acids form through the breakdown of proteins in the fish. The resulting liquid is then carefully filtered to extract the pure essence -completely additive-free and made entirely by hand.
Traditional fish sauce is a staple in many Vietnamese households. It can be used for dipping, stir-frying, marinating, or seasoning, enhancing dishes with its distinctive savory taste.
Summer marks the peak of sea tourism in Ha Tinh, and traditional fish sauce villages such as Thien Cam, Hai Ninh, and Ky Khang become popular tourist destinations. Hotels, restaurants, and local craft villages often collaborate to offer tours where visitors can learn about the production process and purchase seafood products directly from the artisans. These tours not only enrich the tourist experience but also help promote the region’s cultural and culinary heritage.
Promoting the advantages of salting fish sauce in the traditional way using jars, taking advantage of the special sunshine, wind and dew of the land to create “golden drops” with unique characteristics, Ha Tinh fish sauce is increasingly reaching markets inside and outside the province.
In recent years, thanks to support from rural economic development initiatives – particularly the “One Commune, One Product” (OCOP) program – Ha Tinh’s fish sauce villages have seen significant growth. Alongside improvements in quality and economic value, these products have become cultural highlights, drawing more tourists eager to witness traditional craftsmanship and taste the specialty on-site.
To further support these efforts, local authorities have organized training programs on various aspects of production, including capping, labeling, and packaging, to help producers enhance the appeal and marketability of their goods. They also assist households in participating in trade fairs and promoting OCOP-certified products. These initiatives are key to elevating the status of traditional craft villages and solidifying the reputation of Ha Tinh fish sauce on the Vietnamese culinary map.
Over the past years, the OCOP program has significantly elevated the quality and value of local products, increased household incomes, and contributed to rural economic development. Today, Ha Tinh’s OCOP products have become a source of pride for every village and commune across the province.
When Huong Son is mentioned, people immediately think of its signature products such as deer antler, honey, agarwood, and the famous Phuc Trach grapefruit. Meanwhile, the coastal areas are known for their specialties rich in the flavors of the sea – traditional fish sauce, shrimp paste, dried seafood, and fresh marine products.
Tourism Information Technology Center
