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Oriental Pickled Fish in a Jar
I have a jar of fish sauce with what is apparently a length of pickled fish in the liquid. This product was packed in Bangkok, Thailand and I think it is for Vietnamese but perhaps it is for Thai or Chinese cuisine.
The label reads:
Huong Vi Que Huong
and there is a note "Premium Quality" and the contents are listed as "fish, sugar, and salt."
How is this product to be used?
Is only the liquid used and as a fish sauce?
If the fish is used it eaten a garnish over rice or noodles or as part of a sauce? Or diced into a soup?
Is this Viet? Are there similar Thai and Chinese products?
What is the shelf life?
Can someone refer me to an internet discussion of this type of product or recipes?