Sepat fish has very high protein. You can enjoy these typical Banjarmasin souvenirs with a variety of dishes. Sepat fish are dried using traditional methods that prioritize quality and freshness. produced without using a lot of salt, so it is suitable for people who do not really like salted fish.
Traditional brown sugar is made by boiling palm or palm juice for 7-8 hours with a large face. Cooking it also remains on the clay stove. The fuel is wood. They do not use gas stoves at all. In the process, the palm water must also be stirred until it thickens red.
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
Origin: Vietnam
Origin: Vietnam
Origin: Vietnam
Origin: Vietnam
Origin: Vietnam
