Fish sauce, also known as fish soy sauce, shrimp oil, and fish soup in Jiaodong, is a popular seasoning sauce in Chaoshan area. The production method of fish sauce is relatively complicated and requires five major processes:

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1. Salting: Generally, some salt is added on site at the fishing ground and pickled while fresh;

2. Fermentation: Natural fermentation is usually the main method, and salt is added to the salted fish and shrimp. Pickle for 2 to 3 years. During this period, the fish must be stirred many times to gradually decompose the salty juice and residue under the action of enzymes;

3. Mature: After decomposition is completed, move it to a large tank for exposure. Dry, stir 1 to 2 times a day, and dry in the sun for about 1 month, gradually producing aroma and becoming mature;

4. Suction filtration: Insert the long bamboo tube into the drying tank, extract the clear liquid, That is, crude oil is obtained. The filter residue is usually soaked and filtered twice, and the fish residue is used as feed or fertilizer;

5. Preparation: Mix different proportions of crude oil, medium oil, and primary oil to form various levels of fish sauce. Fish sauce is divided into 6 levels. The higher the level, the better the quality. [Edit this paragraph] Efficacy Fish sauce is a fermented seasoning sauce made from fish and shrimp. It contains 17 kinds of amino acids, 8 of which are necessary for the human body. The protein content is also very rich.