Dried Seasoned Leather Jacket Fish
Product Code:
Product Code:
Dried Seasoned Filefish / Dried Seasoned Leather Jacket Fish
Korean name: 쥐포 (jwipo)
Moisture 30%
Size: 5S, S, M, L, rectangular shape
Latin Name: Aluterus monoceros, Abalistes stellaris
Packing: bulk 10 kg/carton
Dried Seasoned Filefish (Jwipo, 쥐포) – Cá Bò Ghép, Vietnam Supplier
Dried Seasoned Filefish, known as Cá bò ghép in Vietnamese, is called 쥐치포 (Jwichipo) or 쥐포 (jwipo) in Korean — supplied wholesale from Vietnam by Baseafood. In Chinese it is called 星尾方板鳍鱼, and in French, Baliste étoilé. A beloved Korean snack for generations, jwipo combines a savory-sweet taste with a uniquely chewy texture, popular both as a casual snack and as anju (a snack served with drinks).
For quotations or samples of Dried Seasoned Filefish (Jwipo), please contact:
Ms. Nguyen
Email: nguyen.thao@baseafood.net
WhatsApp: +84 702 520 288
Key Takeaways
- Species:Aluterus monoceros (filefish, family Monacanthidae) and Abalistes stellaris (triggerfish, family Balistidae) — both commercially grouped as "leatherjacket fish."
- Form: skinned, filleted, seasoned, pressed flat, and dried.
- Moisture: 30%.
- Sizes: 5S, S, M, L, rectangular shape.
- Packing: bulk, 10 kg/carton.
- Key market: Korea (snack/anju), and Korean diaspora worldwide.
- Origin: Vietnam — wholesale B2B supplier & exporter.
What Is Jwipo (Dried Seasoned Filefish)?
Jwipo is a classic Korean dried fish jerky made from seasoned filefish and triggerfish. Unlike typical jerky made from beef or pork, Jwipo is produced from species including Aluterus monoceros — a true filefish (family Monacanthidae) — and Abalistes stellaris — a triggerfish (family Balistidae). Despite belonging to different taxonomic families, both are commonly grouped commercially as "leatherjacket fish" for their tough skin, and both are used together in traditional Jwipo production for their mild flavor and tender texture once processed.
| Name | Reference |
|---|---|
| Vietnam | Cá bò ghép |
| Korea | 쥐치포 (Jwichipo) / 쥐포 (Jwipo) |
| China | 星尾方板鳍鱼 |
| France | Baliste étoilé |
Historically sold as a street snack and enjoyed in pubs long before modern bar foods became widespread, Jwipo remains a nostalgic favorite among many Koreans and adventurous food lovers globally.
How Jwipo Is Made
Fish are carefully skinned, filleted, seasoned, pressed flat, and dried to achieve a perfect balance of sweet and savory flavor. The seasoning recipe typically includes sugar, salt, sorbitol and glutamate.
Product Specifications
| Product | Dried Seasoned Filefish (Jwipo) |
| Scientific names | Aluterus monoceros, Abalistes stellaris |
| Form | Skinned, filleted, seasoned, pressed flat, dried |
| Moisture | 30% |
| Sizes | 5S, S, M, L — rectangular shape |
| Packing | Bulk, 10 kg/carton |
| Origin | Vietnam |
Sourcing & Processing
Dried Seasoned Filefish is processed by Baseafood, a Vietnam seafood exporter (HACCP/BRC/FDA/HALAL…).
Nutritional Facts (per 100 g)
| Nutrient | Approx. value |
|---|---|
| Calories | ~350 kcal |
| Protein | ~40 g |
| Fat | ~2 g |
Dried seasoned filefish is high in protein and low in fat, providing essential amino acids and vitamins, along with various minerals.
How to Enjoy Jwipo
You can enjoy Jwipo straight from the package or lightly grill it for a smoky, aromatic flavor. A suggested preparation involves lightly grilling the fish and serving it with a dipping sauce made from soy sauce, vinegar and chili — enhancing the natural flavors while adding heat and acidity. It also pairs well with Korean chili paste (gochujang) or mayonnaise, and can be used in side dishes like Jwipo Jorim (braised fish jerky).
Cultural Significance in Korea
In Korean culture, baked seasoned dried filefish (Jwichipo/Jwipo) is a popular snack, often enjoyed with alcoholic beverages like soju. It is appreciated for its chewy texture, sweet and savory flavor, and convenience as a ready-to-eat snack — holding cultural significance as a common bar snack, often shared among friends and family during social gatherings.
B2B Applications
- Korean grocery & convenience retail: serves domestic Korean and overseas Korean diaspora markets.
- Bar/anju snack distribution: a staple soju/beer pairing snack.
- Foodservice: ready-to-eat or lightly grilled snack applications, and braised dishes like Jwipo Jorim.
Why Source Dried Seasoned Filefish from Baseafood Vietnam
As a jwipo / dried filefish supplier and exporter in Vietnam, Baseafood processes this traditional Korean snack to meet international quality and packaging standards. Related items include Dried Loligo Squid Skinless, Dried Seasoned Black Squid, Dried Seasoned Octopus and the full Dried Seafood range from Baseafood.
Frequently Asked Questions about Dried Seasoned Filefish (Jwipo)
What fish species are used to make Jwipo?
Jwipo is made from Aluterus monoceros, a true filefish, and Abalistes stellaris, a triggerfish. Although from different fish families, both are commercially known as "leatherjacket fish" and are traditionally used together in Jwipo production.
What sizes and moisture level are available?
Jwipo is supplied in rectangular shape, in sizes 5S, S, M and L, at 30% moisture, packed in bulk 10 kg cartons.
How is Jwipo typically eaten?
It can be eaten straight from the package or lightly grilled for a smoky flavor, served with soy sauce, vinegar and chili, or with gochujang or mayonnaise. It is also used in braised dishes like Jwipo Jorim.
Is Jwipo nutritious?
Yes. A 100g serving contains approximately 350 calories, 40g protein and 2g fat, along with essential amino acids and vitamins.
How can I request a wholesale quote or sample?
Contact Baseafood with your target market, size and volume for pricing, samples and export documentation.
Contact Baseafood — Vietnam Dried Filefish (Jwipo) Supplier & Exporter
For quotations or samples of Dried Seasoned Filefish (Jwipo), please contact:
Ms. Nguyen
Email: nguyen.thao@baseafood.net
WhatsApp: +84 702 520 288