Fresh Fish Dealers in Bendoor, Mangalore

Dry fish or dried fish is described as any fishes which had developed a strong odour within hours of capture and salted for about four days and then dried. It is highly salted and semi-dried fishery products with an obnoxious odour and a cheesy but rich fishy flavour widely liked as a sea food item worldwide. The fish most commonly dried and salted are cod, herring, mackerel, and haddock. Processing of fish involves primarily the application of preservation techniques in order to retain quality and increase shelf life. It may also mean adding value to produce a wide variety of products. A number of methods are used to preserve fish. There are various techniques based on temperature control, using ice, refrigeration or freezing; others on the control of water activity that includes drying, salting, smoking and freeze-drying.

• Port: Mangalore
• Packaging Details: 100 percent blast frozen,packed in 10 kgs carton.70% is 50/100 and 30 percent is100/200grams.
• Place of Origin: Karnataka, India
• Supply Ability: 1000 Metric Ton/Metric Tons per Month
• Processing: Frozen
• Variety: Horse Mackerel

• Type: Tuna Fish
• Application: Cooking, Food, Human Consumption, Making Medicine, Making Oil, Market, Canned
• Type: Fish
• Color: Creamy, Grey, Shiny Silver, Silver, White, Light Silver, Dark Silver
• Variety: Tuna
• Part: Body, Fillet, Hake Fillet
• Freezing Process: Cold Storage
• Feature: Good For Health, Good Protein, Non Harmful, Health Beneficiary
• Packaging Type: 0-5 Kg, 5-10Kg, 10-20Kg
• Shape: Block

Dry Fish or dried fish is described as any fishes which had developed a strong odour within hours of capture and salted for about four days and then dried. It is highly salted and semi-dried fishery products with an obnoxious odour and a cheesy but rich fishy flavour widely liked as a sea food item worldwide. The fish most commonly dried and salted are cod, herring, mackerel, and haddock. Processing of fish involves primarily the application of preservation techniques in order to retain quality and increase shelf life. It may also mean adding value to produce a wide variety of products. A number of methods are used to preserve fish. There are various techniques based on temperature control, using ice, refrigeration or freezing; others on the control of water activity that includes drying, salting, smoking and freeze-drying.        

sea crab, Conger Eel

Coconut Oil, Areca Nut Plates