Increase the value and brand of dried fish products
Báo Tin Tức•12/11/2024
Kien Giang province currently has more than 10 coastal and island communes in Kien Luong, Kien Hai, Chau Thanh districts, Ha Tien city and Phu Quoc - where there are traditional craft villages making dried sea fish, dried squid, and dried shrimp.
People dry fish in Lai Son island commune, Kien Hai district, Kien Giang province. Among them, there are craft villages that have developed for more than 100 years with famous brands such as dried fish in Tien Hai commune, dried shrimp in Kien Luong, dried fish in Nam Du, Lai Son and An Son communes... In recent years, dried fish establishments have focused on improving product quality, increasing value and expanding the market to increase income and profit. As one of the households that have been involved in the dried fish making profession for many years in Lai Son island commune, Kien Hai district, Ms. Doan Thi Dieu Duyen said that up to now, her family has gone through 3 generations of exploiting, catching and processing dried fish, dried shrimp, dried squid of all kinds. Fishermen in Lai Son island commune exploit a variety of fish, shrimp, and squid, so the source of raw materials for dried fish, dried shrimp, and dried squid is quite abundant. Not only that, because the boats mainly operate close to shore, catch fish during the day, or return to shore 3-5 days, the fresh ingredients are also favorable conditions for the establishments to process delicious products - Ms. Duyen shared. Depending on the time of the raw material, local fishermen will collect and process it for sale to the market. The main focus is on items such as: dried alum fish, anchovies, blue bone fish, stingray, sardines, yellowstripe scad, navel fish, dried squid and dried shrimp. Currently, it is the south wind season, so people can collect a lot of stingray, alum fish, sardines and anchovies, so the facility currently mainly processes these types of dried fish. On average, Ms. Duyen's family sells about 6 tons of goods each year, with a profit of about 300 million VND/year. According to Ms. Duyen, the facility has 4 regular workers and at peak times, there are about a dozen people doing the work of purchasing, cutting, marinating, drying and packaging. Each place has its own secret for drying fish and whether the dried fish is delicious or not depends on choosing fresh ingredients, washing the fish in seawater to clean it before cutting and marinating it, and knowing the weather conditions to dry it in the sun. "For the past 40 years, my family has not used preservatives or colorants to make dried fish, only using a few spices including salt, sugar, MSG, chili, and pepper. Depending on each type of product and the customer market, we adjust the spices accordingly. Not using artificial flavors or preservatives ensures food hygiene and safety, while preserving the natural flavor. In addition to supplying to local stores, we also retail to tourists visiting Hon Son. I am very happy that many tourists who have used the product many times still come back to buy it as gifts for relatives and praise the dried fish here for its delicious taste," said Ms. Duyen. Dried stingray in Lai Son island commune, Kien Hai district, Kien Giang province. The dried fish processing facility of Ms. Nguyen Thi Be Nam, Thien Tue Hamlet, Lai Son Commune, Kien Hai District has been filled with dozens of drying racks with more than 10 types of dried fish, dried squid, and dried shrimp in recent days. Currently, the facility specializes in providing dried fish to dry retail stores in Kien Giang Province and some neighboring provinces such as Hau Giang, Can Tho and retail to tourists with a quantity of 4 - 5 tons per year. "The family always respects the traditional dried fish making profession and is always aware of making fresh, delicious, food-safe products, packaged cleanly and beautifully to satisfy customers, while joining hands to preserve the dried fish brand in this island commune of Lai Son," said Ms. Nam. In An Son island commune, Kien Hai District, the dried fish and dried shrimp making profession attracts over 300 regular workers. Some local people who specialize in making dried fish said that most households in the commune live mainly on fishing. In addition to supplying the market, many people also dry the exploited shrimp and fish to increase value and profit. The dried fish processing facility of Ms. La Thi Hue, in Bai Ngu hamlet, An Son commune, is one of the large-scale dried fish purchasing and processing facilities in the locality, with a monthly sales volume of more than 10 tons in many provinces and cities in the southern region such as Can Tho city, Ho Chi Minh city, Binh Duong province, etc. Her facility purchases, processes and trades more than 10 tons of dried fish and dried squid products, including the main products such as belly button fish, croaker fish, yellowstripe scad, alum fish, barracuda, and anchovies.
Compared to 5-7 years ago, recently, dried fish products are quite rich in flavor to serve the diverse tastes of customers. One type of fish can make 4 dried fish products with a spicy, salty, moderate and slightly sweet taste. The dried form is also more beautiful and suitable for each type of product for the most convenience in preparing dishes for customers. The packaging has many eye-catching and luxurious designs for customers to buy as gifts. Thanks to that, the product is put on e-commerce platforms, sold online on social networking sites to help expand the market. The price also increases, helping to increase income for the facility and workers so that they can develop their lives - Ms. Hue shared. People in Lai Son island commune (Kien Hai district, Kien Giang province) dry fish. According to Mr. Truong Van Minh, Director of the Department of Industry and Trade of Kien Giang province, the province currently has more than 300 establishments making dried fish, dried shrimp and processing dried products with about 3,000 regular workers. Making dried fish and dried shrimp is a cultural feature of the coastal residents of the province. To help this profession develop sustainably, in the coming time, the Department of Industry and Trade will coordinate with sectors and localities to encourage and support production establishments to invest in innovation, improve technology and production equipment to improve product quality; focus on synchronizing production stages, improving designs, packaging and registering intellectual property of products when qualified. The sector also proactively grasps, analyzes the situation and closely follows the goals, regulations of the Government and related legal documents to focus on providing focused and key support to organizations and individuals investing in industrial and handicraft production. At the same time, the province also effectively integrates industrial promotion activities with the target program associated with the sustainable production value chain of the National Target Program on New Rural Development. At the same time, the province promotes the introduction and promotion of products and guides, supports and facilitates businesses to connect with distributors, supermarkets, trade centers and retail chains in and outside the province to expand the consumption market. At the same time, it focuses on information and propaganda so that businesses and craft villagers comply with production processes to ensure food safety and hygiene associated with building brands that achieve the One Commune One Product (OCOP) program to enhance value and increase profits for people.
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