Dried Fish Suppliers and Manufacturers

Moisture: 18% Max Size: 0.2-1.5cm Packing: Pp 15/30kgs Origin: Vietnam

Origin: Vietnam Fish Skin Catfish /basa Skin

We supply high quality Anchovy Fish with large quantity and at competitive price. 100% sun dried anchovy / Dried anchovy sprats / Boiled anchovy sprats Boiled/Unboiled Dried Anchovy Size:3 5 cm, 4 6 cm, 5 8 cm Style: Sun dried Moisture: 10 20% Origin: Vietnam Type: Headless/Whole body

1. Size : 2 - 3cm, 3 - 4cm, 4 - 6cm, 5 - 7cm, 8 -10cm 2. Moisture : 15% 3. Salt : 3 - 8% 4. Shelf life : 24 months 5. Packing:5 kgs - 10kgs/ ctn, PE vacuum bag or at buyerâ??s request 1/Packing: + 10kg net/carton with PE inner + 8 MTS/20 Feet, 16 MTS/40 Feet Payment term: 100% LC at sight OR 30% TT advance, 70% after copy of shiping document.

Style: Dried, with head & headless Size: 2 3cm, 3 4cm, 4 6cm, 5 7cm, 8 -10cm Net weight: 5kgs 10kgs/ ctn Moisture : 17 20% Salt: 3 8% Shelf life: 24 months Packing: PE vacuum bag or at buyers request Quantity: 7 MTS/ 20 Feet. 16 MTS/40 Feet PRICE: USD 2.5 -2.9/ kgs Port of loading: Ho Chi Minh Port, Viet Nam Payment Term: T/T 30/70 or L/C at sight 100%. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Anchovies were also eaten raw as an aphrodisiac. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish, such as tuna and sea bas The strong taste people associate with anchovies is due to the curing process.

Style: Dried, with head & headless Size: 2 3cm, 3 4cm, 4 â?? 6cm, 5 â?? 7cm, 8 -10cm Net weight: 5kgs 10kgs/ ctn Moisture : 17 20% Salt: 3 8% Shelf life: 24 months Packing: PE vacuum bag or at buyerâ??s request A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Anchovies were also eaten raw as an aphrodisiac. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish, such as tuna and sea bas The strong taste people associate with anchovies is due to the curing process.

Style: Dried, with head & headless Size: 4 6cm, 5 7cm; Net weight: 5kgs 10kgs/ ctn Moisture : 17 20% Salt: 3 â?? 8% Shelf life: 24 months Packing: PE vacuum bag or at buyer's request Quantity: 7 MTS/ 20 Feet. 16 MTS/40 Feet PRICE: USD 2.5 -2.9/ kgs Port of loading: Ho Chi Minh Port, Viet Nam Payment Term: T/T 30/70 or L/C at sight 100%.

Frozen fish maw from corvina

Salmon is undeniably delicious. It has a unique, delicate flavor with a less "fishy" taste than many other fatty fish, such as sardines and mackerel. It is also extremely versatile. It can be steamed, sautéed, smoked, grilled, baked or poached. Salmon is rich in omega-3 fatty acids, loaded with selenium, good source of potassium, great source of protein and excellent in B vitamins. With our drying technology we can keep lots of goods after the process.

Flounder (Lat. Lepidopsetta) are a sea groundfish inhabiting the Baltic Sea. Flounder is a very delicious fish and there are many tasty cooking methods. Flounder meat is one of the most useful products, which contains a wide range of amino acids that help lower the level of cholesterol in the blood. Flounder meat is high in iodine, sodium, iron, magnesium and phosphorus. Interesting fact: to improve taste of flounder ready meals it is required to use dill in boiling and pan fry it with light side up.

The common bream, freshwater bream, bronze bream or carp bream, Abramis brama, is a European species of freshwater fish in the family Cyprinidae. The bream is usually 30 to 55 cm (12 to 22 in) long, it usually weighs 2 to 4 kg (4.4 to 8.8 lb). The common bream is a highly commercial fish. This dried fish is heavily salted, flat, thin, completely covered with large hard scales.

Dried and salted cod, sometimes referred to simply as salt cod, is cod which has been preserved by drying after salting. The fish is beheaded and eviscerated. It is then salted and dried ashore. Traditionally the fish was sun-dried on rocks or wooden frames, but today it is mainly dried indoors by electrical heating.

Atlantic cod roe dried in the open air for as long as 24 hours and then smoked in a conventional kiln for from 2 to 3 days, using a cold smoke. Protein 21%, fat 12%, carbohydrate 3%; calorific value 207 Calories/100 grams roe.

The roach (Rutilus rutilus), also known as the common roach, is a fresh and brackish water fish of the Cyprinidae family, native to most of Europe and western Asia.

Ocean perch – very fat and tasty fish. With its white flesh and delicate flavour, ocean perch can be.

Smelts are a family of small fish, Osmeridae, found in the Atlantic and Pacific Oceans. Some species of smelt are among the few fish that sportsmen have been allowed to net, using hand-held dip nets, either along the coastline or in streams. Some sportsmen also ice fish for smelt. Smelt are often dried and eaten whole