Anchovy is a tiny sea fish. Its long and narrow body is covered with transparent flesh that makes it possible to see through its white belly. Anchovy is normally found in big schools in the open seas. Fishery department classify anchovy into different varieties including the sharp-headed anchovy, soft-headed anchovy, narrow anchovy and Indian anchovy, among others. These varieties of anchovies are essential to the fish sauce industry because at the right degree of fermentation, anchovy produces delicious flavour compared with other fish.

However, each variety of anchovy provides a distinct quality taste. Studies show that sharp-headed anchovy and soft-headed anchovy, the tiny varieties with less meat but rich in protein, provides good quality fish sauce with appetizing smell, titillating taste compared with Indian anchovy that is bigger in size with more meat and less protein.

Fish sauce is made as a result of fish meat being fermented in salt. The softened meat eventually disintegrates into fish sauce. According to relevant studies, quality fish sauce must be pleasant in smell, appetizing in taste and rich in natural protein. It must also keep for years without forming sediment

 

 

 


Tiparos boasts a production system based on technology and modern machie. 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 effec 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. The machine can accommodate 35,000 bottles per hour.

In 1994, Tiparos became the first fish sauce producer to use PET bottles for its packaging, a move that has become increasingly popular with consumers, thanks to the clean PET bottles that are made from high quality plastic for food packaging. Its light weight make it convemient for use and safety as they are unbreakable. 

 


 
[1] Carefully sorted and cleaned, the anchovy is mixed with salt at the rate of 2:1
[2] Leave to ferment in the concrete well for 1-1 1/2 years
[3] Testing in done on protein volume in the weekly quality control process
[4] Allow any residue in the fish sauce to settle and leave it in the sun
[5] Filter the liquid through the modern machine and pass it through the sterilizing process
 

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