Our company is one of VASEP's (VIET NAM
ASSOCIATION OF SEAFOOD EXPORTERS AND PRODUCERS) and members established in 2003
We exported dried seafood with high quality to Ukraine, Russia, Korea, Japan,
USA,Hong Kong...
Our main products are: dried anchovy, dried yellow stripe trevally, dried herring,
Dried leather jacket, Dried Round Scad, Dried Thream Fin,Dried Yellow Tail
Skad Salted,Dried yellow croaker
If you interested in my products please contact us, we're willing to send you our
samples.

For futher information, pls contact us
Mobile : (+84)918770546 (Mr Duc )
Phone: (+84.650)774483
Fax: (+84.650)774484
Email : dkptseafood@vnn.vn
dkptimex@hcm.vnn.vn
phuthanhseafood@hcm.vnn.vn
daekwangvn@hcm.vnn.vn
Our website: www.dkptimex.com.

When mentioning to anchovy, Vietnamese or foreigner usually remind to Phu Quoc anchovy and Nha Trang anchovy
Brandname of Phu Quoc anchovy is in well- known to use anchovy fish sauce. Phu Quoc special fish sauce has been sold on the world, Thailand borrowed this Phu Quoc brandname for their products on bottled packing. Phu Quoc anchovy was ordered from Singaporean and Malaixian, which made under peeled anchovy in small q”ty (3-10 tons/month)
Korean business and tourist has strongly want to go the trip to Nha Trang, where has beautifull beach and natural island, sea-tour, many tour of convienient and fully... Moreover, Nha trang brandname is famous in all Korea in anchovy field of processing and shipment this product whole the world. Their markets are Korea, Japan, USA, Taiwan , Russia . Inspite of selling anywhere, anchovy still serve mostly to Asia people or person choice Asia foods
It is absoluted that Nha Trang is the Vietnam first – producers in anchovy field. They made A-Z, which began catching, cooking, dying, select size, packing and keeeping in cool room
There are now few anchovy experts at Nha Trang, who has over 20” years of anchovy experience and he keeps some important known-how such as cooking under what water, keeping material in cool room under what DEG.CEL? These known-how was very simple but few persone just knew this ,which came from his working long-time with many loss of q”ty, money, time, spice
Other side, nha trang now has no much anchovy at their sea. They have to move to near – provinces, other material places in Phu Yen, Binh Dinh, Quang Ngai to purchasing fresh anchovy or semi-anchovy and then bring back his factory to select size by size and packing to the small carton. Anchovy workers in Nha Trang is professinal team, crowded and very closed eath other.
Vietnam sea and Thailand sea are located mostly 80% anchovy species. It can included as below:
- Blue anchovy
- White anchovy
- Black anchovy
- River anchovy
- Chirimen anchovy
Phu quoc anchovy is white
Anchovy, which was used fish sauce material. Phu Quoc fish sauce enterprise - called Drum House bought 90% q”ty of this kind in here to process fish sauce.
Backing to anchovy at Mid – Vietnam provinces, blue anchovy has big q”ty catching in there, next is white anchovy, black anchovy. River anchovy mainly located some rivers in Mekong Delta province. Anchovy q”ty can be catching few hundred thousand kgs among blue anchovy 60-65%, white anchovy 15-2%, black anchovy 10-15% and rest of others. Black anchovy was catched after blue anchovy stoped, which is natural regular.
Having the marking devided in Mid province material places of anchovy spice, which make follow them the quality for oversea market as below:
Phan thiet anchovy: Mainly is big size anchovy 4-6 cms, 5-7 cms. At one nigth, seamans can catch 30-40 tons. This is used for China (Guangxi, Guangdong...) and some USSR countries. If Phan thiet seaman upgrade his cooking technical and keeping in cool room, his quality and price will going up.
Comparing to Nha Trang anchovy and other places “ ones , Phan thiet anchovy has high moiture 26-28%, broken over 15%, preserve technical still not good,which caused bad smell and moudy.
Anchovy at Tuy Hoa, Quy Nhon and Quang Ngai: this place catched mostly small size anchovy 1-2, 2-3 and 3-4 cms of blue anchovy , chirirmen, other black anchovy of 2-3,3-4,4-5 and 5-7cms, small q”ty of big 4-6 and 5-7 cms. Because seaman and local producer has good skill, so they processed the beautiful anchovy, cleaned, corect size, natural smell. Many importers confirmed that these place “ anchovy has been high quality “ ones, big q”ty for oversea markets, makes good brandname of Vietnam anchovy in Asia- Pacifice Ocean countries (APEC).
In recently years ago, rare material on Vietnam sea caused high competive in purchasing at all material places, special in Mid provinces (Quy Nhon and Quang Ngai)
Anchovy in here mostly processed to Korea market, packed in 2 kgs carton, 5 carton/bundle, keeping in cool room normally -18 DEG.CEL, anchovy material usually in - 10 => - 12 DEG. CEL One 20” cont can loaded 6.7 tons and 40”HC can up 14.30 tons.
Moreover, other place in the norther such as Quang Binh sea and Nghe An sea aslo catched but local seaman and producers in there has not good cooking skill ,so caused bad quality and sells in local market only.
Chirimen anchovy is special kind of species, small q”ty but good anchovy, which whitenning whole body, boneless, soft meat.Taiwan market has big comsumpt this kindin whole year. Chirimen Taiwan anchovy packed in 2 holes/2 side of carton 3 kgs, high moisture 35-40% and sells directly to restaurant and supermarket mostly in Taipei. This chirimen aslo favored in Korea, which after drying 20-21% and sells 2 times price of blue anchovy at same size in Jung Buk and Garak market.
The big competitor of Vietnam is Thailand. Anchovy q”ty in Thailand may be smaller or even Vietnam q”ty but they has no. 1 advatage of modern catching technology, modern cooking as well as processing skill. They cooked anchovy as soon as catching on his boat, they dried on his drying system on boat and semi - select size at the boat while Vietnam seaman kept anchovy material after 6-8 hours, which caused no good color and sometime caused bad smell.
Beside, China cachted a lot of anchovy, which mainly white anchovy. Material place mainly in Yellow Sea, where border at Nothern and South Korea.
Argentina is aslo big place of catching in Southern Armerica , anchovy size normally 5-7 cms and served to USSR former- countries, such as Ukraina, Russia , Estonia...
For anchovy quality standard of each market ,it is the big different. Korean anchovy is not strictly required. which just right size righ box in Busan market, moisture at 20-21%, broken accepted.
Japan anchovy is required the smoothly anchovy, which one by one, must blue color, no accepted of broken, moisture 18-19%. So this characteric gave small q”ty for Japan market, which certainly very high price.
Ukraina is our important market, which headless anchovy required quite strickly of moisture 21-23%, stomach off and cleaned all.One 40”HC was loaded 24 tons, packed in 15 kgs.
Generallly, to develop Vietnam anchovy to over the world, Vietnam processor and exporter has to do many efforts due to % marketshares of China anchovy and Thailand as well as Argentina cover all international market and Vietnam must to carry out 2 main jobs as follow: Techical and marketing.
First of technical, material keeping at present makes high fee - cost due to seamake use ice keeping fresh anchovy while Thailand no use ice and cooked immediately on board. Select size in Vietnam used crowded labors but Thailand use the grader machine, which select size as soon as drying.
Secondly is marketing and advertising Vietnam anchovy brandname, an our example at joined Moscow World Food on last Sep 2005 showned that Chinese and Thailand makes good their anchovy brandname (other their dried fish) in Russia, Ukriana, other former - USSR, which is good PR – Public Relationship and makes their big marketshare.
To sum up, improve catching and after – cayching techical will give Vietnam high anchovy quality, high price and good profit. And, making good PR of Vietnam anchovy in the world at present marketing skill will increase export q”ty and turnover for Vietnam anchovy processor and exporter.