Stage 01
Harvest & selection
Fresh fish are harvested, received, and selected close to Tran De Seaport to protect raw material quality.
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SUR-01TM
Eso Surimi
Source: Short-finned Lizardfish
Eso Surimi is a variety of surimi primarily made from fresh short-finned lizardfish, which is cleaned, deboned and then ground. The meat of this fish is relatively white in color, very firm without being tough, sweet-tasting and not fishy.
Technical Datasheet
Texture
Soft, Smooth
Flavor
Light Sweetness, Minimal Fishy
Composition
93.8% Ground Fish, 6% Sugar, 0.2% sodium polyphosphate
Certification
View detailIndustrial Applications
FishcakeCrab SticksHot Pot BallsVietnamese Sausage
Request Specification & PricingSurimi Production Chain
Rigorous Production Process.
Khanh Hoang’s products are manufactured through a fully integrated and strictly controlled production chain, complying with GMP, SSOP, HACCP, HALAL, and BRC standards from raw material selection to final shipment to ensure the highest level of product quality and food safety.
GMPSSOPHACCPHALALBRC
- 01
- 02
Stage 02
Preparation
Ingredients are cleaned, trimmed, scaled, cut, and prepared through multiple controlled handling steps.
- 03
Stage 03
Mixing
Prepared fish protein is mixed with functional ingredients according to customer requirements and product specs.
- 04
Stage 04
Shaping
The refined fish meat is processed into final surimi products, while the remaining by-products are transferred to the fish meal production process.
- 05
Stage 05
Quality control
Quality checks verify safety, hygiene, weight, and specification compliance before product release.
- 06
Stage 06
Flash freezing
Deep flash freezing and export packaging lock in texture, freshness, and batch consistency at -18°C.
- 07
Stage 07
Cold storage
Finished goods are stored below -18°C to keep product quality stable before logistics handoff.
- 08
Stage 08
Transportation
Orders move into shipping with aligned packing, cold-chain handling, and export documentation.