Dried Anchovy

详情

Dried Anchovy Fish   We supply all kinds of Dried Anchovy Fish. Please contact us for more information

+ WHOLE HEAD-ON ( STOMACH ON ) OR HEAD-LESS ( STOMACH-OFF ) AT BUYER 'S OPTION

+ SIZE    :  **3 / **4 / **5 / **7 / **9  CM IN LENGTH

+ PACKING  :  *5KG IN BULK / CARTON  

Hope to establish business with you for long time  

What is Anchovy Fish?  

Anchovies are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.*9 in) to *0 centimetres (*6 in) in adult length, and the body shape is variable with more slender fish in northern populations.   In Southeast Asian countries, dried anchovies are known as ikan bilis, setipinna taty, or in Indonesia ikan teri, with ikan being the Malay word for fish, or dilis in the Philippines. In Indonesia, Malaysia, and Singapore, anchovies are used to make fish stock, Javanese sambal, or are deep fried. Ikan bilis is normally used in a similar way to dried shrimp in Malaysian cuisine. Anchovy is also used to produce budu, by a fermentation process. In Vietnam, anchovy is the main ingredient in the fish sauce - nuoc mam - the unofficial national sauce of Vietnam. In other parts of Asia, such as Korea and Japan, sun-dried anchovies are used to produce a rich soup similar to setipinna taty. In the Philippines, anchovy is very popular in making bagoong, a fermented concoction used for cooking. These anchovy stocks are usually used as a base for noodle soups or traditional Korean soups. There are many other variations on how anchovy is used, especially in Korea.