Cai Rong Van Don Sea Worm Fish Sauce - Unique & Famous Sea Flavor in Quang Ninh

Sandworm fish sauce from Van Don sea area, Quang Ninh has attracted the attention and purchase of many people. With its sweet and aromatic flavor and characteristic dark brown color, Sandworm fish sauce has conquered the hearts of housewives and left an unforgettable impression after each time enjoying.

Sandworms are a famous specialty of Quang Ninh, especially concentrated in the island communes of Minh Chau, Quan Lan and the beaches on the islands of Van Don district. Sandworms here are large in size, have thick meat, bring a sweet aroma and characteristic toughness.

Van Don sea worms are recognized as an excellent seafood specialty and have a fairly high value, ranging from 3.5 to 6 million VND/kg when dried. To catch sea worms, coastal people will look for sea worm nests on the sand and use tools to dig them up. After that, the sea worms are processed by removing the sand in the intestines and processed into dried form or used fresh.

Sa sung fish sauce has long been known as a unique specialty of the Cai Rong - Van Don sea area. The production process of Sa sung fish sauce is carried out entirely by traditional manual processing methods. This is a creative combination of traditional fish sauce and Sa sung, creating a type of fish sauce with a special delicious flavor, characterized by the sweetness of Sa sung and high protein content.

The process of making fish sauce with sea worms begins with using a quantity of fresh fish and sea worms, then salting and going through a completely natural drying process using traditional methods. The fish sauce contains no preservatives, has a characteristic cockroach-yellow color and a characteristic aroma, a sweet aftertaste that is not harsh when used.

The process of making fish sauce from sea worms lasts for many months and involves many stages. From selecting fresh fish and sea worms, fermenting and stirring in jars, to the stage of processing the finished product and bottling.

Unlike other common fish sauces, in the process of making sea worm fish sauce, fresh raw fish is fermented with sea worms in pots and jars, beaten evenly and dried in the mornings. The jars are also covered to avoid rainy days. After more than a year of marinating fish and sea worms, the fish will gradually sink to the bottom and be used to filter the water after two years. In fact, sea worm fish sauce continues to be fermented with sea worms for two months before being filtered to obtain sea worm fish sauce.

The fish sauce made from sea worms is characterized by its aroma and high protein content, with a deep golden brown color and a honey-like consistency. When enjoyed, the fish sauce made from sea worms has a pleasant sweet taste, without the astringent or harsh taste of regular fish sauce.