FOB Price
Obtenir le dernier prix( Negotiable )
|Minimum Order
Localité:
-
Prix de commande minimale:
-
Commande minimale:
1 Ton
Packaging Detail:
PE vacuum bag or at buyer's request
Delivery Time:
15-30 days
Supplying Ability:
100 Ton per Month
Payment Type:
T/T, L/C
Vietnam
Personne àcontacter Ms. Annie vdelta
20/5 Dinh Bo Linh Street ., Ward 24, Ho Chi Minh City, Binh Thanh District
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, Gentleman\'s 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 bas
The strong taste people associate with anchovies is due to the curing process.
Style: Dried, with head & headless
Size |
: 2 - 3cm, 3 - 4cm, 4 - 6cm, 5 - 7cm, 8 -10cm |
Net weight |
: 5kgs - 10kgs/ ctn |
Moisture |
: 17 - 20% |
Salt |
: 3 - 8% |
Shelf life |
: 24 months |
Packing |
: PE vacuum bag or at buyers request |