It is included in practically all recipes. Prepared from fresh anchovies and salt, layered in huge wooden barrels, the manufacture of fish sauce is a major industry. The factories are located along the coast to assure the freshness of the fish to be processed.
Fermentation is started once a year, during the fishing season.
After about 3 months in the barrel, liquid drips from an open spigot, to be poured back into the top of the barrel. After about 6 months the fish sauce is produced. The first draining is the very best fish sauce, lighter in color and perfectly clear. It is relatively expensive and is reserved for table use. The second and third drainings yield a fish sauce of lower quality and lower cost for general- purpose cooking.