Vietnamese salsa grows in the freshwater aquaculture area of the Mekong River Delta, where the water quality is pure and the water temperature is constant. The unique natural environment is combined with the scientific ecological circulation aquaculture model. Vietnamese farmers follow international ASC/BAP certification standards and do not add hormones throughout the entire process, ensuring that the fish are healthy, plump, and the meat is clean without any muddy or fishy smell.

Core advantages of the product：

Fresh and tender without thorns: The meat is delicate and white, without small thorns between the muscles. The elderly and children can eat it with peace of mind, easily achieving the satisfaction of "eating fish in big mouths".
Balanced nutrition: Rich in high-quality protein, vitamin D, and minerals such as calcium and phosphorus, with low fat content, it is an ideal ingredient for fitness, fat control, and postoperative recovery.
Versatile: It is suitable for slicing, chopping and dicing. It is suitable for a variety of cooking scenarios, such as pickled Chinese cabbage fish, fragrant fried fish chops, baby's complementary food, etc. The frozen and fresh locking technology ensures that the taste remains the same after thawing.

Focusing on "daily happiness without burden", Vietnamese salsa simplifies the cooking process without compromising the quality. Whether it's Kwai on busy workdays or the interactive experience of parent-child kitchens, it can convey the life attitude of "easy cooking and comfortable enjoyment", and become a "gentle guardian" on the family table.

Product Name: Vietnamese Basa Fish, Origin: Vietnam, Craftsmanship: Fresh and frozen, Storage: Freezing below -18 degrees Celsius