Son Fish Sauce

Son Fish Sauce - Art of Fish Sauce Since 1951 - 4 generations of fish sauce makers. 100% Organic, 100% Artisanal.

We are a fourth-generation old private family-owned fish sauce maker. Everything involved in making Son Fish Sauce is done by our family.

We have our own fleet of boats that harvest wild caught anchovies year round. What makes our fish sauce special is that the anchovies around Son Rai island have very small stomachs, thus allowing the fish sauce to have a high protein content and a much more fragrant smell. Once the anchovies are caught, they are then salted right away on the boat with local sea salt. This method allows the fermentation process to start right away extra fresh from the sea.

The microclimate of Son Rai Island also plays a major roll in producing Son Fish Sauce. Prevailing winds from the sea, fresh morning dews from the mountain peaks, tropical storms, intense humidity + equatorial heating all add to the fermentation process.

As much as 14 tons with a ratio of 70% fresh wild caught anchovies and 30% local sea salt are jammed pressed into each barrel.

Anchovy + Sea Salt, and 1 Year Old process, the fish sauce that is produced from each barrel is what we call Nu?c M?m Nhi. The term Nu?c M?m Nhi refers to the fish sauce that is dripping drop by drop slowly out of the barrel. The elixir that comes from the barrel after 1 Year is considered the 1st press with the highest quality, flavor, and smell.