Overfishing doubles costs of Vietnamese fish sauce
"Vietnamese fishing in troubled waters." By Tran Dinh Thanh Lam, Asia Times, 25 May 2005.
'Long-jawed anchovies that are the basic ingredients in the famous Phu Quoc fermented fish sauce now costs double of last year's prices. If factory owners can find enough stock that is.
Unsustainable and illegal exploitation, an increased popuation of fisherfolk and other factors have reduced the population of anchovies by half over the past two years.
This fisheries conddition is symptomatic of the ovexploitation of other marine resources.'