Description

Ingredients List:
Wild-caught ocean fish, salt, water, and white sugar

“Chutang” is a term from the Chaoshan dialect. It originally refers to the first extraction of the pure fish sauce liquid after fermentation.
Traditional Process
Made using a single type of fish—Balang fish—which is naturally fermented in ceramic jars under sunlight for at least 3 years, without artificial acceleration. Only the first extraction is used, resulting in a lower fishy smell and a long-lasting umami flavor.
Flavor Profile
The umami flavor is smooth and delicate. Unlike ordinary industrial fish sauces with a sharp and strong smell, it has a naturally mellow and pleasant aroma of the sea.

Fish sauce is very high in salt. Be sure to reduce the amount of salt and soy sauce used when cooking with it.

📌 Storage

After opening, seal tightly and refrigerate. Store away from direct light and avoid high temperatures.