Dried Fish Maw Viet Nam Suppliers and Manufacturers

The dried fish skin is well fished and selected, processed and removed from the flesh and muscles attached to the skin. Sun exposure and proper storage of technical procedures. Contact to get more details

1. SPECIFICATION Product name: Dried Anchovy, Sprat Size: 2-3.5 cms, 4-6 cms, 5-7 cms. Pre-processing: boiled or unboiled. Salt: 5-15% max. Moisture: 12-20% max. Part: whole or headless. Drying: sun-dry or air-dry. Characteristic: no preservatives, no chemical, safe histamine level. MOQ: 3000kgs, capacity: 50 tons/month. Shelf life: 2 years. Packaging: 12kgs /carton. 20ft = 9mts

"Dry fish" typically refers to fish that has been dried to preserve it. This preservation method is commonly used in regions where fresh fish may not be readily available or to extend the shelf life of fish. The process of drying fish involves removing moisture from the fish through methods such as sun drying, smoking, or dehydrating. Once dried, the fish can be stored for an extended period without refrigeration. Here's a general overview of how to prepare dry fish: Cleaning and Preparing the Fish: Start by cleaning the fish thoroughly, removing scales, guts, and any undesirable parts. Some prefer to keep the fish whole, while others may fillet or butterfly it. Salt Cure (Optional): Some recipes call for curing the fish in a salt mixture before drying. This helps draw out moisture and adds flavor. If you choose to salt cure, rub the fish with salt and any desired seasonings and let it sit for a few hours to overnight in the refrigerator. Drying Method: There are various methods for drying fish. Traditionally, fish are dried in the sun on racks or lines, but you can also use a food dehydrator or smoker. If using a dehydrator or smoker, follow the manufacturer's instructions for drying fish. Drying Time: The drying time will depend on factors like the size and thickness of the fish, as well as the drying method used. It can take anywhere from a few hours to several days for the fish to dry completely. The fish should be firm and leathery when fully dried. Storage: Once the fish is fully dried, it can be stored in airtight containers or vacuum-sealed bags in a cool, dry place. Properly dried and stored fish can last for several months to a year. Rehydration and Cooking: Before cooking with dried fish, it's often rehydrated by soaking it in water or other liquids for a period of time. Once rehydrated, the fish can be used in a variety of dishes such as soups, stews, curries, or fried preparations. Dried fish is a versatile ingredient that adds a unique flavor and texture to dishes. It's commonly used in cuisines around the world, from Asian to Caribbean to Scandinavian

Dried Anchovy Fish : We have many types of dried anchovy fish : sun dried anchovy fish and boiled - dried anchovy fish The size we have : 1-2 cm, 2-3 cm, 4-6 cm, 5-7 cm The packing : 10 kg / carton or 12kgs / carton Our capacity : 100-200 tons/ month The payment term : T/T or L/C at sight

Dried Anchovy Fish : We have many types of dried anchovy fish : sun dried anchovy fish and boiled - dried anchovy fish The size we have : 1-2 cm, 2-3 cm, 4-6 cm, 5-7 cm The packing : 10 kg / carton or 12kgs / carton Our capacity : 100-200 tons/ month The payment term : T/T or L/C at sight

Specification: Part : fillet Size: 4-8cm, 5 -7cm, 8-10cm /piece Salted level: 5%-8% Sugar level: 4% Moisture: 20%-23%

Specification: Product Name: Dried Anchovy Fish Size: 2-3.5 cms, 4-6 cms, 5-7 cms. Pre-processing: boiled or unboiled. Salt: 5-15% max. Moisture: 12-20% max. Part: whole or headless. Drying: sun-dry or air-dry. Characteristic: no preservatives, no chemical, safe histamine level. MOQ: 3000kgs, capacity: 50 tons/month. Shelf life: 2 years. Packaging: 12kgs /carton. 20ft = 9mts.

Size: 2-3.5 cms, 4-6 cms, 5-7 cms. Pre-processing: boiled or unboiled. Salt: 5-15% max. Moisture: 12-20% max. Part: whole or headless. Drying: sun-dry or air-dry. Characteristic: no preservatives, no chemical, safe histamine level. MOQ: 3000kgs, capacity: 50 tons/month. Shelf life: 2 years. Packaging: 5kgs /carton, 10kgs /carton. 20ft=9mts.

Origin: Vietnam. Variety: tilapia (black/ red), seabass, snakehead. Color: white, yellow. Odor: little fishy. Moisture: 11% max. Impurities: 1% max. Diameter: 0.7cm min. Drying process: sun dry + air dry. Uses: produce collagen, gelatin, chitin, chitosanâ?¦ 100% pure, no chemical, well-dried, no mold. Quantity capacity: 2*40ft container/ month.

Product Type: Red snapper/ Lujanus/ Tilapia Carpio/ Skate Fish/ Grass carp Specifications: * Origin: Vietnam * Type: dried * Using: for collagen extract * Size : 0.5 â?? 2.0cm (below 1 cm 30%, 1cm up 70%) * Moisture:

Dried Anchovy Fish : We have many types of dried anchovy fish : sun dried anchovy fish and boiled - dried anchovy fish The size we have : 1-2 cm, 2-3 cm, 4-6 cm, 5-7 cm The packing : 10 kg / carton or 12kgs / carton Our capacity : 100-200 tons/ month The payment term : T/T or L/C at sight

Dried Anchovy Fish : We have many types of dried anchovy fish : sun dried anchovy fish and boiled - dried anchovy fish The size we have : 1-2 cm, 2-3 cm, 4-6 cm, 5-7 cm The packing : 10 kg / carton or 12kgs / carton Our capacity : 100-200 tons/ month The payment term : T/T or L/C at sight

DRIED FISH SCALE - Origin: VIET NAM - Brand name: HUVYCO - Specification: + Style: dried + packing: 20kgs/ bag +Usage: collagen industries

Specification I. Dried Anchovy with head - Size: 10/12 12/14 14/16 16/18 - Moisture: 20% max (15-17%) - Salt: 9% - Shelf life : 24 months - Packing: 10-15kg/Carton - Quantity: 8-8.5MTS/20 Feet II. Steamed Anchovy with head - Moisture: 30% max (20-25%) - Salt: 20% III. Steamed Anchovy headless - Moisture: 30% max (20-25%) - Salt: 20% I. Frozen Anchovy with head - Size: 10/12 12/14 14/16 16/18 - Moisture: 20% max (15-17%) - Salt: 9% - Shelf life : 24 months - Packing: 10-15kg/Carton - Quantity: 8-8.5MTS/20 Feet Specification Packing: 13-15kg/ carton or as request buyer Quantity: 8-8.5 Mts contain in container 20ft

Make from 100% natural ingredients: Pangasius fish skin, salted egg, curry leaves, chili,... Fish skin contains collagen, a protein that is used in, for example, cosmetics to increase skin elasticity and strength. Moreover, fish skin contains many minerals such as protein, unsaturated fatty acids, sulfur, choline, lecithin and calcium. Place of Origin: Vietnam Type: Seafood Snacks Texture: Crispy Taste: No spices, cheese taste, salted egg cheese, salted egg, chili salted egg Protein: 70-80% Size: 100g/200g/500g/ 1000g (Or as customer's request) Moisture: 10%-15% max Shelf Life: 12 months Impurity: 0.5% max MOQ: 100kg

Origin Vietnam Style: Dried and clean Size: 3-9cm, 10-15cm, 15cm up Broken rate: 1-10% Type: Trimmed or natural Packing: 15kgs/carton, 35kgs/bag Payment term: L/C, TT, Paypal,...

Origin Vietnam Style: Dried and clean Size: 3-9cm, 10-15cm, 15cm up Broken rate: 1-10% Type: Trimmed or natural Usage: Bird feed, poultry feed, food ingredients, medicine,... Packing: 15kgs/carton, 35kgs/bag Payment term: L/C, TT, Paypal,...

Uses: produce collagen, chitin, chitosan. Specifications: Origin: Vietnam. Variety: tilapia (black/ red), seabass, snakehead. Color: white, yellow. Odor: little fishy. Moisture: 11% max. Impurities: 3% max. Diameter: 0.7cm min. Drying process: sun dry + air dry. 100% pure no chemical, well-dried, no mold. Quantity capacity: 2*40ft container/ month. Packaging: 20kg NW PP bag. 1*20ft = 6tons, 1*40ft = 13tons.