Dry anchovy
- $350.00 / >=300 metric tons
- 300 metric tons
- AVAPLUS TRADING INTERNATIONAL COMPANY LIMITED
- Nakhon Pathom, China
- Mr Ava Y
Product Detail
| port: | Laem Chabang, Thailand | Drying process: | advertise |
| Origin: | Lamphun, Thailand | Weight (kg): | 5 |
| shape: | jam | Freezing process: | No |
| maximum. Moisture (%): | 10 | Save process: | Salt |
| Package: | Vacuum packed, bulk, pouches, boxes, bags | Dimensions (cm): | 70 |
| additive: | No | grade: | AAA |
| feature: | low carb, no trans fat, low sugar, nicotine free, low fat, low salt, low sodium, organic, vitamin, natural, nutritional, caffeine free, sugar free, glucose, gluten free, vegan, Caffeinated, Low Crab, Trans | type: | striped anchovies |
| PH value: | 5 | brand: | dried anchovies |
| model: | dried anchovies | style: | dry |
| Packaging Details: | box carton bag sachet | Shelf life: | 24 months |
| payment terms: | Western Union, T/T, MoneyGram | Supply capacity: | 5000 metric tons per month |
Anchovies are small fish used as bait, but are also used as food in many different cultures. There are many types, but one used in Korean cooking is Engraulis Japonicus (Japanese anchovies).
Koreans either pickle and ferment anchovies to make anchovy fish sauce (Myeolchi Aekjeot), or steam them and then dry them to make Mareun Myeolchi (dried anchovies).
Dried anchovies are used in several ways in Korean food (read below for more information).
Commercially, they are divided into the following categories according to length:
- (saemyeol) - usually less than 2 cm (0.8 in)
- (jamyeol) - 1.5 cm to 4 cm (0.6 to 1.57 inches)
- (somyeol) - 3.5 to 5 cm (1.37 to 1.96 inches)
- (jungmyeol) - 5 to 7.7 cm (2 to 3 inches) (daemyeol) - greater than 7.7 cm (3 inches or more)
But in reality, most myeolchis are sold for making Bokkeum (stir-fried) or broth. So they are usually called:
- (Jan Myeolchi) or (Bokkeum Yong Myeolchi) - These are smaller dried anchovies that are mainly used to make fried anchovies (Myeolchi bokkeum). They range in length from the smallest about 1 inch to about 2 inches. The myeolchi on the far right in the picture above.
- (Gukmulyong Myeolchi) - These are larger dried anchovies that are mainly used to make anchovy soup. They are usually 2 inches or longer. See photo above - left and center are big enough for broth.
- Note that the 2-inch anchovies are in between, they can be used in broth and bokham.
Species: Anchovies
Aliases: Ikan Bilis, Dilis, Ikan Teri
Style: Cooked and sun-dried on board
Drying method: oven drying
Type: Skinless/headless fillets
Size: 3-5cm, 5-7cm
Color: white/yellow/green/blue/gray
Origin: Thailand
Packing: 12kg/PP/carton or according to customer requirements
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