Our company is one of VASEP's (VIET NAM
ASSOCIATION OF SEAFOOD EXPORTERS AND PRODUCERS) members and 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 : dkptimex@hcm.vnn.vn
phuthanhseafood@hcm.vnn.vn
dkptseafood@vnn.vn
Our website: www.dkptimex.com

Many Vietnamese people and Soviet Union make mistakes between the yellow rorqual and yellow of tail of scad. Both these type are similar in size, color and taste: size: 5-10cms, white light color outer skin, meat is fresh yellow color, natural taste. But the profession of died fish discriminate end product of 2 these kind that is black line of meat, on backbone of yellow tail scad is bigger than normal. The yellow tail scad origin is round scad. If longtail tuna is basic commodity of dried fish in Vietnam, product origin in Mid of Vietnam is main but opposite dried fish factories at Southwest of Branch armed special is yellow strip trevally, export to Soviet Union countries market. Together with seasoned strip yellow trevally, fish eyes herring, jobfish, seasoned butterfly fillet round scad make a competition advantage for Vietnames aquatic product at Soviet Union countries and we have dried fish share market equal in China, Thailand at here.
Yellow strip trevally raw materials is able to devide 2 type:trawler nest and hang cao. Hang cao is mainly catched in water drier than. Main is in Kien Giang, production hold about 30 – 40% sum of quantity to catch. While trawler nest materials is more fine, more fresh, cost is more high, too. That is catched deepth water example for: Vung Tau, Tien Giang and Ben Tre. Ship, that catch yellow strip trevally usally go out to sea. Because of expensive petrol therefore berth period more than, before 15- 20 days, now 30 – 45 days and many models to save petrol when happen bad harvest. When boats is not full to the shore then they appoint one boat to move all for that one to the shore, fish of someone is self fish, only need to pay enough money transport. This is deal model very well.
Dried yellow strip trevally is manufactured with process below:
Raw materials --> receive --> wash 1 --> head of --> wash 2 --> Fille --> soak and arase blood --> wash 3 --> Seasoned --> maintain --> raw materials seasoned --> dry --> take out fish --> cut around --> end – product --> case --> maintain frozen.
Process voice-over:
Raw materials of yellow strip trevally is catched main in territorial waters from Binh Thuan to Kien Giang, but raw materials use to manufacture died salted yellow strip trevally, special is trawler nest raw materials. Because fish trawler nest is catched the shore in deepth territorial waters so will product dried yellow strip trevally has bright fine color more. On the other hand, catch by trawler nest at deepth terrtorial waters is fis raw mertarials ensured by ice better than nguyen lieu cao. So fish raw materials nex factories to process still in situation very good. So when process will be product dried yellow strip trevally, there is bright fine color and natural delicious taste.
Fish raw marterials after catch will be transport the shore and fisherman buy at fish port. Then it is moved straight to processing factories by light lorry-ice, so fish quality ensure than. After raw materials to factory, fish will be receive and right here agent receive will evaluate again about fresh, color of fish and use to manufacture dried salted yellow strip trevally is only use raw materials has bright color, fish eyes have to light, fish gills have to scarlet or turn pink, fish is not head off or stomach off, meat of fish is firm, fish has natural fishy smell. If to meet these standars, fish will be nhan and after receive, raw marterials will be washed immediate (wash 1) to reject imperities (sand, grit and other impurities), mucous, blood run while maintain and move fish after wash will be moved to worker carry out to cut head instant. Tool to cut main is scissor. Raw material before and after cut head have to contain in trays or plastic cylindrical crate, to avoid raw marterials contact with floor, base of factory. Fish after cut head will be washed again (wash 2). In this period, main reject blood and internal organs of fish while cut. Only wash one time in this period and washed derect in trays, plactis cylindrical contain those raw materials cut. After fish is washed then transport instant to fille, worker carry out fille on chopping board (wood or plastic) and fille has to use sharp knife. While fille is way of knife must to sharp and definitive don’t cut little by little to avoid state lumply on surface afterwards. At this fille step, fish will be rejected bone and internal organs and hold tail. Fish after fille will has got butterfly very nice, so this step called butterfly fille. Time like steps receive, wash, cut head must to quick and in good order, avoid stagnant raw marterials state from this step to that step to avoid raw marterials decrease quality. The fish after fille will be moved to step soak to erase blood, purpose of this thing make product dried yellow strip trevally has bright nice color.
Raw marterials of fille fish is soaked to erase blood in big fountains (200-300 litres) and solution soak to erase must to make cold before (temperature of soaking solution must to ≤ 40C) and soak within 30-60 minute, rate between soaking solution and fish are 2:1. In processing that soak and erase blood full time then fish out and wash again (wash 3). This period, the fish is contained in plactis baskets and washed by 3 basin of waters. Water must to make cold by ice, temperature of water ≤ 60C and while washing have to change the water avoid to too dirty water and quantity of fish one time no too many from 3-5 kgs per one plactis basket. And while washing use hands to mix softly fishto reject imperities like fish trifling. The fish after washed will be moved to seasoned step. Because of dried yellow salted strip trevally so seasoned spice include: 250 grams salt, 30grams sodium glutamate, 100gramssorbitol, 10gramssorbate for 10 kgs fish raw marterials filled, the fish seasoned contain in plactis wash basins and seasoned with temperature usualy 1-2 hours. After seasoned time in normal temperature then these seasoned wash basins will put in cold storage, time soak cold long from 8-12 hour and temperature of soaking store must to ≤ 40C.
After process soak full time then the fish arrange on grate to dry, when arrange fish then arrange so that skin of fish contact with grate dry to meat muscle after dry will be contact good sunshine than. The fish after arrange then will be make smooth surface and correct again form for dried yellow strip trevally product look bright shiny and nice more. While dry fish don’t have to dry unhygienic and avoid to dry near road. If bright sun, the fish after dry one sun then moisture reach from 26-30% moist, and after there is one sun then we carry out for desiccate fish. Now,dry method popular use heat and wind, heat of charcoal (limit use coal) and wind of fan. When desiccate, we arrange grate straight to make air traffic better than for the desiccate fish reach to measure dry equaler than for all roomdesiccate. When desiccate, have to avoid airtight situation and make good air circulation to avoid situation product is catched smoked after by dry materials make. After desiccate, if we see fish reached moisture from 18-20% then stop process dry heat that only use wind to fuse (time to fuse wind from 15-30 minutes). Purpose this thing to cool fish and puse some pust by dry materials make. After dry process finish quite we carry out to take out fish. This thing is worker carry out by use hand catch adiantum and flay to back fish head.
When play fish then worker will reject moisture fishs to dry again, and fish fulfil will be moved into finish product room for carry out to cut around. Cut surflus fringe parts and bone parts to make products look nicer than and in cut around of this process, worker will devide size for product at the same time reject moist fishs and fat oil. The fish after cut around then to case. We case order or case flocked into according to customer of request and net weight of fish in per carton is 15kgs. After case we have to maintain by cold storage instant. Avoid to put fish cases out too long. Because fish in case has PE pocket so very easy catched one’s breath and will decrease quality like product color. Special with dried yellow strip trevally, if it is normal temperature too long then will fat oil and make smell no good for product after. Cold storage use to maintain dried yellow strip trevally has to temperature from -18 to -15 0C and avoid situation cold storage negative too high then fish will salted on surface. When maitain dried yellow strip trevally has to note: if a long time then must maintain dry moist from 18-20% to avoid phenomenon of product after.