Fish sauce hundreds of years passed down the poor traditional diet, not easy to discard. While the raw materials used in the production of fish sauce are fish and shrimp of low food value or fish processing scraps, but its nutritional value should not be underestimated. Fish sauce contains more than 18 kinds of amino acids, including 8 kinds of essential amino acids; as one of the important functional components of aquatic products taurine is also an important component of fish sauce; in addition, fish sauce is rich in a variety of organic acids such as pyruvate, fumarate, succinate and other essential micronutrients for human metabolism.

Fish sauce:

Fish sauce, also known as fish soy sauce, is a Guangdong, Fujian and other common condiments, can continue to this day, and its unique flavor is inseparable, including fresh and salty; is a common aquatic seasoning in Fujian, Chaozhou and Southeast Asian cuisine, is the use of small fish and shrimp as a raw material, after the marinade, fermentation, boiling It is a kind of extremely delicious juice with amber color and salty and fresh taste obtained after marination, fermentation and boiling of small fishes and shrimps as raw materials. Fish sauce is originally from Fujian and Guangdong Chaoshan and other places, by the early Chinese to Vietnam and other East Asian countries.