Bui Van Phong chose to continue his family's centuries-old fish sauce business in Vietnam after the war, now run by his son. Recognized as heritage, their fish sauce faces threats from climate change and overfishing. Warming oceans are affecting anchovy populations crucial for this condiment's production. Scientists warn that ongoing deoxygenation could harm anchovies, vital to marine ecology and food systems. The decline in quality and availability of fish sauce could have broader implications for both local culture and global food supply.
"If we continue with this trend of deoxygenation, anchovies will not be OK with that. Every species has a limit."
"It isn't just the quality of fish sauce. It is also the historical value," he said.
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