That fish is small but it is the best “material” for making the fish sauce. By the huge source of “ca com”, fish sauce became one of the main occupations for Phu Quoc people since 200 years ago. In the end of 19th century, Phu Quoc people were exported the fish sauce to Thailand and Cambodia but the most prosperous period was in 1965-1975.

For making fish sauce, people mixed fishes and salt in a big wooden round container, it often is three layers of fishes covered by one layer of salt. The processing for making fish sauce in Phu Quoc is from 12 to 15 months. Actually, most of Western people were not like to smell the fish sauce but that is the main sauce for Vietnamese cuisine.