Fish sauce isn’t bad either.
It can enhance the flavor.
Although it’s hard to sell in inland areas, it’s quite popular along the coastal regions like theirs.
The problem is the production process—it’s complicated and requires fermenting for half a year to a full year.
When you make a large batch in one go, it ends up being quite a lot.
Most people don’t eat that much and are too lazy to make it themselves.
Those without experience usually can’t make it succeed, so they just buy the ready-made stuff.
Last year, that big jar they made was sold out in the city market within less than two months after the New Year.
“Mother, how about we collect more anchovies and other small miscellaneous fish? You can help make fish sauce—it sells pretty well.”
“How well does it sell? It’s such a hassle. Even if we make it now, we won’t be able to eat it until next year. Isn’t there some left over from last year at home?”
“Isn’t it just to have more variety in the shop? There have been two or three more dry goods shops opening around the market lately, selling dried fish. We have to offer more variety to attract customers. Besides, you know how to make it, and I can help.”