Tobiuo (Flying fish) is one of the main species captured in the central region of Vietnam. It usually ives a surimi of medium gel strength with a low whiteness. We have developed a special technology to process tobiuo surimi that allows through multiple washing and segmentation of the refiner output to obtain a high quality surimi of improved gel strength and whiteness. These characteristics and its competitive price makes it a valuable resource for surimi seafood processors looking for affordable high gel surimi.
Aji (Horse mackerel or Scad) is caught along the central and northern coast of Vietnam during the months of June to September. This fish was not much used for processing surimi until we established our factory in Quang Tri taking advantage of an experience over 10 years in processing aji surimi in Chile through decanter technology. Aji surimi has a quality very similar to flying fish (medium to high gel strength, medium whiteness) and is used for fried products or mixed with whiter species.
Renkodai (Sea Bream) is caught in the north of Vietnam during the months of June to September. While being less popular than itoyori, renkodai surimi is a high quality surimi with good gel strength and high whiteness.
Unfortunately the volume of catch has much decreased in the recent years.
Itoyori Mix, Eso Mix, Mix Fish Surimi: The by-catch of coastal trawling (small size fish such as threadfin bream, lizard fish, ribbon fish, croaker) maybe mixed with flying fish or scad to process Itoyori Mix and Mix Fish Surimi. This is a small production volume at Ngoc Tuan Surimi.
Future Seafood Vietnam is the Eggway Corp distributor in Vietnam. We supply ingredients made from natural egg such as: Egg White Powder, Egg Yolk Powder, Whole Egg Powder to service the food industry in Vietnam.