Whole round stockfish packed in 45 kg bales
Cod 30-50 cm, 50-70 cm, 80/90 cm, 100/120 cm, 140/160 cm
Haddock 20-50 cm
Tusk 20-50 cm, 40-60 cm
Saithe 20-40 cm, 30-50 cm, 50-70 cm
Fish scales contain plentiful organic componds of a protein 41 - 84% in the form of collagen and ichtylepidin
Size: 0.2 - 1.2 cm
Odor: no odor or a bit fishy
Moisture: 12%max
Impurity (bone, skin, etc): 3%max
Cleaning method: wash
Drying process: Sun-dried
Dried anchovies
Dried anchovies are the result of a process in which the small fish are caught,Ã?¢?Ã?Âsalt cured and then dried for preservation.
The dried anchovy is a popular ingredient in many types of Southeast Asian dishes.�¬Dried anchovies are regularly used to add flavor to soups and stews, and they are enjoyed as a fast snack,condiment or side dish.Although the dried anchovy�¬is known by several names such as: sprats....�¬the process of curing and air drying the fish is consistent across the area.�¬Both industrial fishing companies and artisanal fisherman create dried anchovies.
We are supplying different types of dried anchovies.
Cuttlefish bone or cuttlebone refers to the internal cartilaginous shell of the cuttlefish, a relative of the squid and octopus. Cuttlefish bone is typically smooth and white, with small, wavy lines or ridges.
5kg - 10kg - 25kg - 50kg per Carton or PP bag or as customer's requestCuttlefish bone or cuttlebone refers to the internal cartilaginous shell of the cuttlefish, a relative of the squid and octopus. Cuttlefish bone is typically smooth and white, with small, wavy lines or ridges.
5kg - 10kg - 25kg - 50kg per Carton or PP bag or as customer's request
Dried fish collagen protein subjected to the production extraction is high in content of extracted protein and amino acid and relatively low in content of fat, can meet the demand of human body to nutrient substances each day, is easily absorbed and utilized by the human body, and is helpful for improving the immunity of the organism of a human body, improving the memory, keeping the body healthy and energizing the body after long-term use.
