Dried Anchovy
Dried Anchovies
Our premium dried anchovies are the best choice to complement your industrial needs. Processed using natural drying techniques which maintain the quality and original taste of anchovies.
Dried Anchovy Specifications
| Items | Mark |
|---|---|
| Product name | Dried Anchovies |
| Latin name | Spratelloides Gracilis |
| Size | 2-3 cm, 3-5 cm |
| Salt | A little 5% content or according to customer request |
| Color | Natural Color |
| Type | Sun dried |
| Quality | 100% organic |
| Drying process | Dry sun |
| Packaging | 20 Kg/carton, or according to customer request |
| Style | Dry |
| Class | A |
| Preservation Process | Salt |
| Humidity | Max 45-50% |
| Part | Overall |
| Ingredients | Baby anchovies |
| Shelf life | 24 Months |
| Processing | Boiled then dried in the sun |
| Storage Type | Frozen |
| Supply capability | 20 Metric tons/metric tons per Month |
| Port of Loading | Tanjung Perak Port - Surabaya |
| +62 85141455541 |
Dried Anchovy Baby Product Specifications
- Type of Anchovy : Baby Anchovy
- Processing Process :
• Fish are cleaned of dirt and other foreign materials.
• Boiled in salt water with a concentration of 5-8% for 2-3 minutes to maintain salt content and taste.
• Dry in direct sunlight for 1-2 days, until it reaches the appropriate humidity level. - Water Content : Maximum 45-50%
- Salt Content : 3-6% (helps prevent bacterial growth and extends shelf life).
- Packaging : Packaged in a cardboard box labeled with product information, including fish origin, production date, expiration date, and storage method.
- Quality and Safety Standards :
• Meet the quality standards set by the National Standardization Body (BSN) or relevant standards according to the request of the export destination country.
• Has HACCP or GMP (Good Manufacturing Practices) certification which guarantees food safety.
The process of processing dried anchovies includes several stages, namely:
1. Cleaning
Anchovies received from fishermen are cleaned with cold water to remove dirt, blood and mucus.
2. Boiling
Anchovies are boiled in boiling water with a salt content of 5–6% for 3 minutes.
3. Drying
Anchovies are dried in direct sunlight.
The process of processing dried anchovies
Anchovies have a salty taste because of the preservation process, namely salting. Salting is done to remove water and moisture from the anchovies, thereby preventing the growth of bacteria which can cause the fish to spoil quickly.
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Contact Info
Address
Central Buton Regency, Southeast Sulawesi, Indonesia
Email Us
info@agrioceanic.com
Call Us
+62 851 4145 5541