To all my readers, I'm sorry for some slow writting. All in all I thank you very much!
Anyway, just to add that for salt cod and other saltfish, I'm building a multi-language platform for clients and audience.
You are invited to visit our salt cod and other saltfish websites....
In Portuguese for final consumer products, we have our premium brand for salt cod Dom Bacalhau ....
you can visit us at DomBacalhau.
In Portuguese, we have for distributors and other audience, we include salt cod and other saltfish, all of Norwegian origin, please visit us at Bacalhau.
In English, we will soon include a blog/information page on salt cod and other saltfish, you can find us at Saltfish .
In Spanish, we also have a special website for you at Bacalao.
Last but not least, we present to you our French website, to visit, just follow the Morue link.
Saltfish is a worldwide product, from South America to Europe, many cultures use these fine products in different and very creative ways.
Bacalhau, bacalao, stockfish, salted cod, information, recipes and much more.
14.11.14
Makayabu and Ambassade African & Caribbean delight
Not many salt fish processors have given much attention to Makayabu & Ambassade, however in the last few years these products are starting to become major production for many processors. And therefore have become major priority for many producers.
We see many African countries constantly increasing imports of these products and worldwide the demand is growing.
We have to bear in mind that these products in the past were economic and low cost products, today due to the increase in demand, they've become more and more expensive, when compared to other whitefish.
These products are normally sold in 9 kg carton boxes, and the size of the fish is small. The fish is split with the back bone in, which makes it weigh a bit more than the traditional butterfly split. It is normally not washed before drying which makes it a fish with much salt on the surface.
The makayabu, due to the fat content, the surface oxidizes very easy, becoming yellow in colour. The Ambassade on the other hand is a whiter looking fish.
Makayabu and Ambassade are sold in the traditional markets all over central Africa, especially in Angola, DRC, and Congo.
Due to the high transport costs, as these products require refrigerated transport, they all arrive in 40' reefer containers. On arrival, cold rooms are require to store these products.
A good storage can increase the shelf life of these products, that is normally 1 year, but well stored can last much longer.
Both Caribbean and African countries are the major markets for these products and the main exporters are located in Norway, where most of the fish originates.
I would like to thank Northern Fish Iberia for supplying me with the photo.
We see many African countries constantly increasing imports of these products and worldwide the demand is growing.
We have to bear in mind that these products in the past were economic and low cost products, today due to the increase in demand, they've become more and more expensive, when compared to other whitefish.
These products are normally sold in 9 kg carton boxes, and the size of the fish is small. The fish is split with the back bone in, which makes it weigh a bit more than the traditional butterfly split. It is normally not washed before drying which makes it a fish with much salt on the surface.
The makayabu, due to the fat content, the surface oxidizes very easy, becoming yellow in colour. The Ambassade on the other hand is a whiter looking fish.
Due to the high transport costs, as these products require refrigerated transport, they all arrive in 40' reefer containers. On arrival, cold rooms are require to store these products.
A good storage can increase the shelf life of these products, that is normally 1 year, but well stored can last much longer.
Both Caribbean and African countries are the major markets for these products and the main exporters are located in Norway, where most of the fish originates.
I would like to thank Northern Fish Iberia for supplying me with the photo.
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