Dried Seasoned Snakehead Fish Fillet with Lemongrass and Chili
Scientific name: Ophiocephalus striatus
Common names: Channa fish, Murrel fish, 乌鳢
Size: 200/300 g, 300/500 g, 500/700 g, 700/1000 g/pc
Moisture: 50-55%
Packing: IVP, 10 kg/carton
Vietnam is famous for its seasoned dried seafood, and one of the fastest-growing export products is Dried Seasoned Snakehead Fish Fillet with Lemongrass and Chili. Made from high-quality snakehead fish (Ophiocephalus striatus), this product is rich, flavorful, aromatic, and soft, offering a unique blend of sweet, spicy, and citrusy notes thanks to its signature lemongrass and chili seasoning. With high moisture content, premium texture, and strong demand in Asian markets, it is an excellent choice for importers, distributors, and retailers.
This seasoned dried fillet is crafted from fresh snakehead fish, a species known for its firm meat, natural sweetness, and high protein content. After filleting, the fish is marinated with Vietnamese spices, lemongrass, chili, and natural seasonings. It is then gently dried to maintain softness, aroma, and authentic flavor—perfect for grilling, frying, or snacking.
Buyers and consumers appreciate this product for several reasons:
Moist, soft texture due to 50–55% moisture
Strong natural flavor, enhanced with lemongrass and chili
Ideal ready-to-cook seasoned seafood
High consumer appeal in Asian & global seafood markets
Versatile preparation methods
Attractive for supermarkets, food stalls, and online retail
Scientific name:Ophiocephalus striatus
Common English Names: Snakehead Fish, Murrel Fish
Chinese Name:乌鳢
Other international references: Channa fish
The species is well-known across Asian cuisines for its firm flesh and excellent flavor retention.
The product is sorted into weight-based size grades:
200/300 g per piece
300/500 g per piece
500/700 g per piece
700/1000 g per piece
Larger fillets are ideal for premium grilling and restaurant use.
The high moisture content provides:
Soft, tender chew
Superior flavor retention
Better seasoning absorption
A premium “semi-dried” texture
Stronger aroma during cooking
This texture is especially preferred in Korean, Chinese, and Vietnamese markets.
This product is seasoned with:
Fresh lemongrass
Chili flakes & chili powder
Salt & sugar
Natural spices
Optional: Light fish sauce or soy seasoning
Resulting in a sweet, spicy, aromatic Vietnamese-style flavor.
Fresh snakehead fish is filleted and trimmed.
The fillets are marinated with the signature lemongrass–chili seasoning mix.
They are layered onto stainless drying trays.
Drying is performed using temperature-controlled dryers to achieve 50–55% moisture.
Finished fillets undergo quality inspection and metal detection.
Products are packed in IVP (Individually Vacuum Packed) for freshness.
Producers typically operate under:
HACCP
ISO 22000
BRCGS
HALAL (optional per factory)
Ensuring consistent quality and export suitability.
Snakehead fish is naturally rich in:
High-quality protein
Omega-3 nutrients
Vitamin B12
Calcium, potassium & magnesium
Low fat content
It is one of Vietnam’s healthiest freshwater fish species.
This product is extremely versatile and easy to prepare:
Grill 2–3 minutes each side
Brings out lemongrass aroma and caramelizes seasoning
Light fry in oil or butter
Creates a crispy outside and soft interior
180°C for 5–6 minutes
Healthy, convenient, and flavorful
Excellent as a beer snack
Popular in Vietnamese street food
This product is widely exported to:
China
Taiwan
South Korea
Japan
Malaysia & Singapore
Middle Eastern Asian communities
European Asian supermarkets
Demand is driven by growing interest in seasoned dried seafood snacks.
High consumer acceptance
Attractive profit margin
Convenient IVP retail format
Strong aromatic flavor
Stable Vietnamese supply
Fast-moving product in Asian ethnic markets
To preserve quality:
Store under frozen condition
Keep vacuum packs sealed
Avoid humidity
Refrigerate after opening
Shelf life: 12–18 months
Deep red-golden color from seasoning
Strong lemongrass aroma
Soft and flexible texture
Even coating of spices
No mold or off-odors
Prices depend on:
Fillet size grade
Raw material cost
Seasoning formula
Drying method
Export volume
Market demand
Premium sizes (700–1000 g) typically command higher prices.
Snakehead fish (Ophiocephalus striatus).
50–55% for soft, tender texture.
200/300 g → 700/1000 g per piece.
IVP vacuum packing, 10 kg/carton.
Yes—ideal for grilling, frying, air frying.
China, Korea, Japan, Taiwan, and Southeast Asia.
Dried Seasoned Snakehead Fish Fillet with Lemongrass and Chili is one of Vietnam’s most flavorful and high-demand seasoned dried seafood products. With premium seasoning, ideal moisture content, and strong international appeal, it offers excellent value for importers, retailers, and distributors. Its natural sweetness, aromatic spices, and versatile cooking options make it a best-selling product across Asia and global Asian communities.
