Fish Sauce Tiparos 23 Oz

Tiparos boasts a production system based on technology and modern machine. Consumers can therefore rest assured of its cleanliness and safety from the fermenting technique for authentic fish sauce from sharp-headed and soft-headed anchovies. The fish is mixed with quality salt at the rate of 2:1 until the right effect its evident. The mixture is then transferred to more than 9,000 huge leak-proof concrete fermenting wells of 15-20-ton capacity each. With each fermentation well filled, salt water is poured over the fish before the well is sealed to keep the content from dust. As fermentation continues to achieve the right result, weekly inspection is conducted in the operation room for the quality of the fish sauce. After 1-11/2 years of fermentation and quality inspection to ensure that the product meets the required standard, the fish sauce will be siphoned into another well to allow any residue to settle and the fluid exposed in the sun for a certain period. The fish sauce will then be filtered through a filter for clarity and its quality certified by the US Food and Drug Association. After this stage, the fish sauce is ready for bottling by automatic machine under computerized control

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