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Vietnam
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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.
| Shape | : piece |
| Piece | : whole |
| Size | : 2 - 3cm, 3 - 4cm, 5 - 7cm, 4 - 6cm, 8 **0cm |
| Net weight | : 5kgs - *0kgs/ ctn |
| Moisture | : *7 - *0% |
| Salt | : 3 - 8% |
| Shelf life | : *4 months |
| Drying process | : AD |
| Packing | : vacuum pack |
| or as buyer's request |
| Country: | Vietnam |
| Model No: | - |
| FOB Price: | Get Latest Price |
| Place of Origin: | - |
| Price for Minimum Order: | - |
| Minimum Order Quantity: | - |
| Packaging Detail: | - |
| Delivery Time: | - |
| Supplying Ability: | - |
| Payment Type: | - |
| Product Group : | - |
