DESCRIZIONE
The present invention relates to a fish sauce and a method of manufacturing a fish sauce. More particularly, the present invention relates to a fish sauce having increased content of tryptophan and a method of manufacturing the fish sauce, in which antioxidant activity is increased due to the increased content of tryptophan contained as an active ingredient, a fermentation period is drastically shortened, and a content of salt is low to improve a health benefit. [Image Omitted]