Smoked Fish/ Dry Smoked Fish

Place of origin : Gorontalo-Indonesia
Storage type : Coolstorage
Specifications : Frozen Fish
Shelf life : 1 Years
Producer : PT. Mohutato Aily Nusantara
Composition : Fresh Fish
Type of preparation : Smoked Dried Fish
Additives : No
Freezing process : IQF
Max. humidity : 10%
Part : Entire
Ph value : 7
Preservation process : Water
Size : 10-50 cm
Style : Dried, frozen
Features : Organic, Vitamins, Natural, Nutritious
Product name : Smoked Dried Fish
Product Type : Fish
MOQ : 1*20FCL
Processing : Smoked
Color : Light Brown
Packing : Vacuum Plastic - Carton Box
Packing : 10kg/pack/box
Production capability : 15,000kg/month
Payment Term : 50% Advance TT-50% L/C irrevocable at sigh (in the case of 100% prepayment, the price will be cheaper)


PROCESS PRODUCTION :
Process (fresh fish are cleaned from dirt, then the fish are sorted based on the size and weight of the fish, after that the fish are separated from the head, split in two depending by requested, then after the fish are cleaned, the fish are arranged neatly in a smoking place with a temperature of approximately 70-100�°C with time Smoking is divided into 3 sessions, namely (drying, heating and smoking sessions). The total time required for this process is 4-6 hours. After the fish has been smoked, the fish is then put into the cooling room for a duration of 2 hours, then the fish is placed under to the packaging place and put into coldstorage with temperature (18C). This is done to maintain the durability of the smoked fish.