For best results, the product should be stored at ambient temperature. The shelf-life is 24 months in sealed glass bottle or 12 months in sealed plastic container.

Our products comply with the EU standard. We are able to produce fish sauce with histamine content less than 200 ppm, as imposed by the EU and Canada guidelines. We are the first producer who develops a fermentation process that results in low histamine fish sauce.

What is Histamine?

Histamine is naturally present in fish, especially anchovy, tuna, and mackerel, in small amount. Histamine content significantly increases by the action of spoilage microorganisms when fish is stored at abused temperature. Consumption of foods with high amounts of histamine has been associated with a food-borne disease called "scombrotoxism" or histamine food poisoning. A high quality fish sauce (>12% protein or> 20g/L TN) prepared from fresh anchovy should contain histamine less than 200 ppm. Fish sauce with high histamine content is likely produced from spoiled raw material. The medium grade fish sauce (10% protein or 15 g/L TN) produced from fresh anchovy should contain histamine less than 150 ppm. Lower grade fish sauce contains less histamine. Therefore, comparison of histamine content should be made within the same grade (TN) of fish sauce. Besides TN, you should consider histamine content as one of quality index when you buy the next batch of fish sauce.

*TN = Total nitrogen