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Fish sauce comprises two elements – fish and salt, the two gifts of the sea. To make it, alternating layers of fish and salt are placed in a wooden vat for six months to a year to ferment. The amber-coloured liquid of the fermentation process seeps down and is drained.
250ml, 500ml, 750ml, 1000ml
6 bottles / carton
10 bottles/ carton
12 bottles/ carton
24 bottles/ carton
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