BLACK ANCHOVY WR VP 300G 黑公魚干

Frozen Black Anchovy – Whole Round, Bold Flavour & Vacuum Packed Fresh

Unlock the deep, intense umami flavour of our Black Anchovy – Whole Round, Vacuum Packed (300g) — a small but mighty fish packed with bold, savoury depth that elevates every dish it touches. Black anchovies are a prized ingredient across Korean, Chinese, Southeast Asian, and Mediterranean cuisines, celebrated for their rich, robust flavour, firm texture, and remarkable versatility — from crispy deep-fried snacks and flavourful stir-fries to deeply nourishing broths and stocks. Whole round and vacuum packed at peak freshness to preserve their bold natural flavour and quality.

Why You'll Love It

• 🐟 Premium whole round black anchovies — bold, rich, deep umami flavour with firm texture
• 🔒 Vacuum packed (VP) — sealed for maximum freshness and longer shelf life
• 💚 Whole round (WR) — intact for maximum flavour in broths, stocks, and whole preparations
• ❄️ Flash-frozen to lock in peak ocean-fresh quality and bold natural flavour
• ⚖️ 300g pack — perfectly portioned for multiple meals and preparations
• 🌟 A versatile umami powerhouse — beloved in Korean, Chinese, Southeast Asian, and Mediterranean cuisines

How to Prepare

Deep-frying (recommended): Thaw, pat dry, lightly coat in seasoned flour or cornstarch, and deep-fry at 180°C for 3–4 minutes until golden and crispy — the bold flavour of black anchovies intensifies beautifully when fried, creating an irresistible crunchy snack or side dish.
Stir-frying / Bokkeum: Thaw and stir-fry with soy sauce, garlic, gochujang, and sesame oil over medium heat for 4–5 minutes until caramelized and sticky — a bold, spicy Korean-style anchovy banchan that pairs perfectly with steamed rice.
Soup / Stock: Simmer whole in water for 20–25 minutes to extract a deeply rich, flavourful anchovy broth — the essential umami base for Korean soups, stews, ramyeon, and dipping sauces.
Pan-frying: Season with salt and pan-fry in oil over medium-high heat for 2–3 minutes per side until golden and crispy — simple, bold, and perfect alongside steamed rice and kimchi.

Serving Suggestions

Black anchovies are a bold, flavourful ingredient that punches well above their size — deep-fry until golden and crispy for an addictive snack, or stir-fry Korean-style with gochujang, garlic, and sesame for a fiery, caramelized banchan that disappears from the table in minutes. Use whole to simmer a deeply rich anchovy broth as the essential base for a comforting Korean sundubu jjigae, kimchi jjigae, or ramyeon. In Southeast Asian cuisines, try pan-frying with chili and garlic for a bold, spicy side dish. A small fish with enormous flavour — an indispensable pantry staple for any Asian kitchen.

Storage Instructions

Keep frozen at -18°C or below. Once thawed, refrigerate and consume within 24 hours. Do not refreeze.