Prix FOB
Obtenir le dernier prix2.1 ~ 2.5 / Kilogram
|- Minimum Order
Pays:
Vietnam
N ° de modèle:
-
Prix FOB:
2.1 ~ 2.5 / Kilogram Obtenir le dernier prix
Localité:
-
Prix de commande minimale:
2.1 per Kilogram
Commande minimale:
-
Packaging Detail:
12-15 kg/box
Heure de livraison:
-
Capacité de Fournir:
-
Payment Type:
T/T, L/C
Groupe de produits :
-
Personne àcontacter Gemma
Ho Chi Minh City, Ho Chi Minh
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.
Because of the strong flavor, they are also an
ingredient in several sauces and condiments, including
Worcestershire sauce, Caesar salad dressing, remoulade, Gentlemans
Relish, many fish sauces, and in some versions of Caf de Paris
butter.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 bass.
 The strong taste people associate with
anchovies is due to the curing process.
Specification:
Piece   : whole
Size   : 2 3cm, 3 4cm, 5 7cm, 4 6cm, 8 **0cm
Net weight   : 5kgs *0kgs/ ctn
Moisture   : *7 *0%
Salt   : 3 8% Shape   : piece
Shelf life   : *4 months
Drying process   : AD
Packing   : vacuum pack or as buyers
request
| Pays: | Vietnam |
| N ° de modèle: | - |
| Prix FOB: | 2.1 ~ 2.5 / Kilogram Obtenir le dernier prix |
| Localité: | - |
| Prix de commande minimale: | 2.1 per Kilogram |
| Commande minimale: | - |
| Packaging Detail: | 12-15 kg/box |
| Heure de livraison: | - |
| Capacité de Fournir: | - |
| Payment Type: | T/T, L/C |
| Groupe de produits : | - |
