Buzz
1. Focus on Consumer Health
Cat Hai Fish Sauce from Hai Phong prides itself on maintaining trust in business, always prioritizing consumer health. The entire traditional production process is free from any artificial catalysts, ensuring that Cat Hai Fish Sauce retains its unique, rich flavor and aroma while being packed with essential nutrients.
This fish sauce is a high-protein food source, containing a complete range of amino acids, vitamins (A, D, B1, B12), iron to prevent anemia, and vital inorganic salts and minerals needed by the human body. Notably, it’s suitable for all age groups, making it especially beneficial for pregnant women and young children.
2. Exclusive Trademark
Cat Hai Traditional Fish Sauce from Hai Phong is a trademark exclusively owned by Cat Hai Seafood Processing Joint Stock Company. This trademark has been legally recognized and standardized under both Vietnamese and international laws, with protection across Vietnam since 1986.
Furthermore, the Cat Hai trademark is registered in China and six Southeast Asian countries. This protection makes it easy for consumers to distinguish Cat Hai Fish Sauce from the numerous other fish sauce brands in the market. In addition, discerning consumers can identify genuine products by the anti-counterfeit labels and the packaging bearing the company’s official trademark, preventing confusion with other brands such as Quang Hai, Luong Hai, Thanh Hai, or Cat Ba.
3. Market Expansion
Cat Hai Fish Sauce from Hai Phong is not only celebrated as the 'King of Fish Sauce in the North' due to its dominance in the northern provinces but has also expanded throughout Vietnam. The brand boasts over 700 distributors and retail points across the country. Beyond Vietnam, Cat Hai Traditional Fish Sauce has reached international markets including China, Hong Kong, Eastern Europe, the Philippines, Thailand, Laos, and more. With 16 high-quality fish sauce products, the brand is on track to continue growing its global export market. Every year, the company sells over 4 million liters of fish sauce, ensuring there is no leftover stock and generating revenue in the hundreds of billions of Vietnamese dong.
4. Consumer Trust
Cat Hai Traditional Fish Sauce from Hai Phong has earned a spot in the top 10 best traditional fish sauces in Vietnam. For eight consecutive years, the product has been recognized by consumers as a High-Quality Vietnamese Product, winning numerous medals and gold cups at national and international trade fairs and exhibitions, such as:
Cups and Awards:
- Gold Cup at the National Trade Fair for Quality of Life
- Gold Cup for Trusted Brand in Vietnam (2003-2004), Famous Brand Award (2005-2007)
- Gold Cup for Prominent Brand at National and International Levels (2003)
- Gold Cup for Safe Brand Promoting Public Health (2008)
- National Quality Gold Award (2013)
Certificates and Honors:
- Gold Quality Certification for Vietnamese Seafood (2014, Third Year)
- Certification of 'Cat Hai Fish Sauce, High-Protein Type' in the Top 20 Trusted Consumer Products
- Certification of 'Cat Hai Fish Sauce, Pure Fish Type' in the Top 10 Trusted Consumer Products
- Gold Quality Certification for Vietnamese Seafood (2014, Third Year)
- Certification as a Leading Agricultural Product (2014)
- Outstanding Achievement Award in the 'Vietnamese People Prefer Vietnamese Goods' Campaign (2009-2014)
- High-Quality Vietnamese Product Award (2015, Consumer Choice)
- Outstanding Rural Industrial Product Award (2015, Cat Hai Pure Fish Sauce)
- High-Quality Vietnamese Product Award (2016, Consumer Choice), and more...
5. Traditional Production Process
Each type of traditional fish sauce follows its own unique production process with distinct family secrets. The production of Cat Hai Fish Sauce from Hai Phong is no exception. Sourced from abundant and diverse fish found in the Hai Phong coastal waters, such as anchovies, herring, squid, and others, only small, fresh fish caught using traditional net methods are selected for production. This is because these fish are easier to process and, more importantly, produce a superior quality fish sauce.
The production process has two main stages: the fermenting stage and the extraction stage, each requiring meticulous attention and care:
Fermenting Stage:
- The fish are cleaned and salted in a ratio of 100 kg of fish to 35 kg of salt (typically added in three stages) and 25 liters of clean water. Afterward, the mixture is placed in earthenware jars or stone tanks with tightly sealed lids. This stage facilitates the breakdown of proteins in the fish, aided by enzymes naturally present in the fish and microorganisms from the water, which together form amino acids. The fermentation time varies by season: during the summer, when there is more sunlight, the fermentation process takes around 4 to 6 months; in the winter, it can take 8 to 10 months due to less sunlight. Throughout this period, workers must monitor the fermentation carefully, ensuring the mixture is stirred properly in the sun, sheltered from rain, and regularly checked. Once the ferment has matured, the residue becomes fine like powder, settles at the bottom, gives off a fragrant smell, and has a clear golden liquid, signaling success.
Extraction Stage:
- The fermented mixture is then transferred to large wooden vats, each holding between 200-300 liters, where additional salt is added and the mixture is boiled twice before the fish sauce is extracted.
Depending on the quality of the fish sauce, the amount of salt and liquid extracted is adjusted. The proteins and flavors in the ferment are fully extracted during this process. Throughout the extraction, the fish sauce’s flavor must be constantly monitored to detect any issues. The final product is divided into three types of fish sauce based on its quality. On average, 1 ton of fish and 1,200 liters of water will produce 700 liters of first-grade fish sauce, 600 liters of second-grade, and 900 liters of third-grade fish sauce.
6. Modern Production Line
Cat Hai Seafood Processing Joint Stock Company in Hai Phong has significantly invested in modern production lines, improving product packaging and designs in a professional and impressive manner. Today, 90% of their fish sauce products are bottled with attractive, eye-catching designs. In 2015, in collaboration with the Hai Phong Department of Science and Technology, the company embarked on a technology upgrade plan, investing over 2 billion VND in building an energy-efficient steam boiler system to support production.
In addition to technological advancements, the company places a strong emphasis on developing and training a skilled workforce to ensure the production of high-quality and reputable products. This focus on talent is one of the key factors in building the company's brand.
7. International Standards for Food Safety and Hygiene
This is a critical standard for assessing product quality. Cat Hai Seafood Processing Joint Stock Company in Hai Phong has implemented an internationally recognized food safety management system (HACCP) to ensure that the food produced is completely safe for consumers. The company follows strict procedures to manage and monitor potential food safety hazards, including microorganisms, chemicals, and physical contaminants.
Additionally, the company has invested in upgrading its facilities to create large production areas and maintains high standards of cleanliness: the areas are ventilated, clean, and free from the intrusion of insects, harmful microorganisms, and cross-contamination. All containers, such as jars, vats, tanks, bottles, machinery, and tools, are regularly cleaned, sterilized, and exposed to the sun as necessary to ensure hygiene.
For its workers, the company organizes annual health checks to improve their well-being, provides proper protective equipment, ensures proper sanitation, and allocates labor efficiently.
Product samples and records are kept for 2 years to analyze in case of customer complaints, and the results are shared with consumers, especially to combat counterfeit and substandard products.
