Thai fish sauce

[huavun]

Dear Everyone...

I am studying in master degree in marketing....I have a paper work of market research to submit. The topic is about concept testing about thai fish sauce with has softer taste and smell which also provides free amino acid that benefit for health... I want to test whether the market will accept this kind of product or not.... If it is not bother your time so much, please help me finish the survey

PS. Because this is my first visit.. I can not post the link, could you please send me an email so that I can send the link

Thanks you so much
Ning

 

[DramaQueen]

Dear Everyone...

I am studying in master degree in marketing....I have a paper work of market research to submit. The topic is about concept testing about thai fish sauce with has softer taste and smell which also provides free amino acid that benefit for health... I want to test whether the market will accept this kind of product or not.... If it is not bother your time so much, please help me finish the survey

PS. Because this is my first visit.. I can not post the link, could you please send me an email so that I can send the link

Thanks you so much
Ning

Thai fish sauce is made with fermented anchovies and gives a great, strong, pungent taste to Asian foods. I for one, would not consider buying fish sauce with a softer flavor. It's the sharpness that gives food that fantastic taste. '

I can't see where your e-mail address is listed.

 

[jennyema]

I agree with Drama Queen.

I would not want a fish sauce without the pungent flavor.

 

[GrillingFool]

I think it might be an excellent idea for the Western market.
My friends are VERY intimidated by fish sauce, even my cooking buddy.
One whiff and they are done.
A lighter version might be just what they need to jump in the fish sauce lake!

 

[Andy M.]

I think it might be an excellent idea for the Western market.
My friends are VERY intimidated by fish sauce, even my cooking buddy.
One whiff and they are done.
A lighter version might be just what they need to jump in the fish sauce lake!

But then they would probably complain their dish doesn't taste as good as what they had elsewhere.

 

[TATTRAT]

for a lighter flavor, why not just use a little less?

 

[BreezyCooking]

I would NEVER buy a less pungent fish sauce, & I hate when ingredients for specific ethnic cuisines get "dumbed down" like that.

Granted, it doesn't smell particularly appetizing, but the taste belies that completely, & I agree that folks who don't go around smelling it would ultimately miss the flavor. You definitely wouldn't have a market for me, & I doubt folks who truly enjoy cooking Thai dishes would buy it as well.

(Oh, & my favorite brand so far is "Squid" .)

 

[GrillingFool]

Try Three Crabs brand. Better than Squid, I think.

 

[BreezyCooking]

Thanks - I don't think I've tried that one yet.

"Squid" brand - luckily - is available fairly close by, but there's a big ethnic market (Asian/Indian/Hispanic) about an hour away that obviously carries more choices. I'll look for "Three Crabs" the next time I'm there. Always like trying new stuff!

 

[jennyema]

I use both Squid and Three Crabs.

Golden Boy too.

If you want pungent, try Tiparos.

 

[huavun]

Thanks to everyone

Dear All

I really want to say thanks you for your feedback .
Here is my questionaire...

zipsurvey.com/LaunchSurvey.aspx?suid=31592&key=861F155A

Please help me do the survey

Thanks you very much...

PS. In Thailand we can say "We are fish-sauce addicted"

Huavun