Frozen Gray Anchovy Whole Round / Cá Cơm Than
Latin name: Stolephorus chinensis
Size: 4-6 cm/pc
Packing: 400 gr/tray x 20/CTN
The Frozen Gray Anchovy Whole Round, known for its delicate flavor and high nutritional value, is a prized catch in various culinary traditions. Its scientific name is Stolephorus chinensis. Sourced from the pristine waters of the Vietnam ocean, this fish is processed by Baseafood, a Vietnam-based company renowned for its adherence to international standards.
The Frozen Gray Anchovy is not only delicious but also packed with essential nutrients. Here are the key nutrition facts per 100 grams:
The Frozen Gray Anchovy Whole Round is a versatile ingredient in various cuisines, celebrated for its unique taste and nutritional benefits. Here are some popular methods of preparation from different culinary traditions:
Vietnamese Cuisine In Vietnam, the Gray Anchovy, or Cá Cơm Than, is often used in traditional dishes such as Mắm Nêm (fermented anchovy sauce). This sauce is a staple in Vietnamese cuisine, used as a dipping sauce or seasoning for a variety of dishes. Another popular dish is Cá Cơm Chiên Giòn (crispy fried anchovy), where the fish is marinated with garlic and fish sauce, then deep-fried to a crispy perfection.
Korean Cuisine In Korea, the Gray Anchovy, or 멸치 (Myeolchi), is used in dishes like Myulchi Bokkeum (stir-fried anchovies). The fish is stir-fried with soy sauce, sugar, and sesame seeds, creating a sweet and savory dish often served as a side dish in Korean meals. Another common use is in making Anchovy Broth, a fundamental component of many Korean soups and stews, imparting a deep umami flavor.
Chinese Cuisine In Chinese cuisine, the Gray Anchovy, or 中华侧带小公鱼 (Zhōng huá cè dài xiǎo gōng yú), is often used in 鱼露 (Yú lù), a fermented fish sauce essential in many Chinese dishes. It is also commonly used in stir-fried dishes and soups. A popular recipe is 香煎小鳀鱼 (Xiāng jiān xiǎo tí yú), where the fish is pan-fried with garlic and ginger, resulting in a fragrant and flavorful dish.
Philippine Cuisine In the Philippines, known as Dilis, the Gray Anchovy is a beloved ingredient. Dilis Tuyo is a popular preparation where the fish is dried and salted, then fried until crispy. It is often enjoyed as a snack or paired with vinegar and garlic for added flavor. Kinilaw na Dilis, a type of ceviche, is another favorite, where the fish is marinated in vinegar, calamansi juice, onions, and chili peppers.
Japanese Cuisine In Japan, the Gray Anchovy, or アンチョビ (Anchobi), is used in various dishes. Shiroiwashi no Tempura (anchovy tempura) is a popular dish where the fish is battered and deep-fried, served with a dipping sauce. It is also used in Tsukudani, where the fish is simmered in soy sauce, mirin, and sugar, creating a sweet and savory condiment often enjoyed with rice.
The Frozen Gray Anchovy Whole Round is sourced from the Vietnam ocean, ensuring the highest quality and freshness. The fish is processed by Baseafood, a reputable company in Vietnam known for its stringent quality control and adherence to international standards. Baseafood operates under certifications such as HACCP, BRC, FDA, HALAL, SMETA, and ISO, guaranteeing that their products meet the highest safety and quality benchmarks.
