HEALTHY NUTRITIOUS FISH

‘From Healthiest Source.

Straight To You.’

Owned By:
 CONTENTS

i About SeaNutri

ii Vision and Mission

iii Development Milestones for DTSWR

iv Awards and Recognitions

v The production of high quality fish

vi Characteristics of Healthy Fish

vii 3E Values

viii Production Facilities

ix Fish Product and Archive

x Added Value
ABOUT SeaNutri

WE SUPPLY HEALTHY AND NUTRITIONAL FISH!

SeaNutri is an innovative brand created under Dragon Taste Seafood

Wholesale & Retail Sdn Bhd (DTSWR). DTSWR is the first company established
by DTS Group, and served as an important foundation for the group.

With the creation of SeaNutri, it marks an important development milestone for

DTS. At the starting point, wholesale distribution plays the main distribution
activities for SeaNutri. It is distributed widely to hotels, restaurants, hospitals,
high-end eatery, etc. Retail distribution starts actively at recent years. It
penetrates into market by reaching out to end consumer with its various
choices of products from fresh and frozen fish, Ready to Cook, Ready to Eat,
Ready to Heat, etc.

Over the years, SeaNutri has become a recognised premium fish brand in the
hospitality industry. It is the most trusted brand among 5-star hotel chefs.
VISION AND MISSION

OUR VISION
To continuously improve sustainable marine aquaculture systems to effectively
increase the production of farmed fish, reduce dependence on wild marine
fishing, and make it easier for everyone to enjoy high quality, healthy and
nutritious fish.

OUR MISSION
To let everyone enjoy trendy, healthy, nutritious and sustainable marine protein.

OUR STRATEGIES
• Work conjointly with aquaculture farmers to produce
sustainable fish and ensure farmers’ sustainability.
• Invention to produce best healthy marine protein for
human food.
• Innovate and produce state-of-the-art ready to cook
or ready to eat meals from raw fish and other seafood.
• Providing the best fish for our future generation.
• The best quality at the reasonable price.
DEVELOPMENT MILESTONES
FOR DTSWR

8 companies, 8 positions, is the Thumbing through the history

keystone to DTSWR’s draw as a
complete chain that suffice to
supply the healthy good fish
to meet the market needs.
of DTSWR, it has a strong
background that supports its
tremendous growth. Under the
wing of DTS Group, it comprises
of eight companies that make
up eight positions, with each
plays its own role respectively in
fish farming, fish nutrition, feed
supplying, fish processing and
supplying, trading and export-
ing, online retail for fresh, frozen,
and ready-to-cook/eat/heat fish
products, and chain restaurant.

DTSWR arises as a complete

chain that suffice to supply the
A TOTAL AQUACULTURE healthy good fish to meet the
market needs.
SOLUTION SUPPLY CHAIN

“The in-depth research with modern technology has paved the way for DTSWR to
develop a complete marine aquaculture product of healthy and high nutritional value
under the brand – SeaNutri.”
With 30 years of experience in the marine aquaculture industry, DTSWR is a premium
fish and seafood supplier in Malaysia with various distribution, wholesale and retail
channels, delivering the best seafood to the hospitality industry and consumers locally
and internationally such as Australia, mainland China, Hong Kong, Singapore and other
parts of Asia.

With zero compromise from farming through to final product, SeaNutri is the first and
preferred choice of commercial purchasers and consumers.
PRODUCTS OF SEANUTRI MEET THE FOLLOWING STANDARDS
• Farmed in tropical marine waters, grow healthily in natural environment,
far from industrial pollution such as mercury and other heavy metals.
• The fry and feed producing process are free from antibiotics residues and
artificial additives or preservatives.
• Stringent lab test for every single batch as we believe that it is better than
spot-checking alone.
AWARDS

Star Outstanding Business Awards (SOBA) 2020 The Golden Bull Award 2019
(Male Entrepreneur Of The Year & Best Brand) (Outstanding SME)

Consumer’s Recommend Award 2019 Golden Eagle Award 2018 The King of Fish Competition 2018
(Golden Taste Awards) (Excellent Eagle) (King Tiger Grouper)

WWF Appreciation Award Sin Chew Business Excellence Asia Top Excellence Health
Awards 2017 Product Award 2014
RECOGNITIONS

MyGAP MeSTI Certification MSC Certification

ASC CoC Certification FQC Omega Aquaculture

Organisation

HACCP Certification ISO 22000:

2018 Certification
THE PRODUCTION OF
HIGH QUALITY FISH

Strict quality assurance is implemented at all stages of production to meet

compliance standards set by the Department of Fisheries Malaysia (DOF). From
brood stock, farming practices, farm environment, feed usage, transportation
management of live and processed produce through to the food innovation,
every process is strictly monitored.

SEA FARMING, NATURAL ENVIRONMENT

First thing first, the fish must be cultured in clean water in a controlled
environment. Floating sea cage technology that is used in the fish farming is
ideal as it provides a continuous fresh flow of water and food for fish. Fish health
is carefully monitored for water quality, ambient temperature and other
biological conditions.

Besides, the usage of premium knotless nets imported from Japan creates a
safe growing environment and preventing injuries to fish. This ensures superior
quality farm-to-table products.

FORMULATED FISH FEED, RICH IN NUTRIENT

After years of dedicated research, a patented fish feed which contains Omega 3,
6, 9 is specially formulated for the growth of sea fish. The nutrients are balance,
high in protein, amino acids and other essential nutrient. The conventional
approach of using “trash fish” as feed is totally abandoned.

The fish not only taste good but also nutrient concentrated. Special formulated
fish feed, healthy for fish growth, healthy for human body.
SPEEDY AND HYGIENIC PROCESSING, WELL-PRESERVED THE FRESHNESS AND
NUTRITION
The fish are processed directly after harvest to maintain their freshness and
nutritional value. It is very unlike common commercial fishing boats that leave
harvested fish on the boats for several days before processing.

The processing cold room is transparent for strict monitoring. To maintain

highest level of hygiene, every employee must follow the food processing
hygiene standards, donning sanitised caps and gloves.

REAL FOOD, REAL NUTRITION

While every fish is cultured in best environment with best feed formula and
best process possible, we ensure the same value applies on our fish and food
innovation.

Be it whole fish or cut fillets according to nutritional value, we manage

professionally the expectation and requirements of customers. The end result,
customers appreciate the time and energy savings on their counterpart.

Our food scientists and technologists work closely with chefs to preserve the
original taste of fish and food without added MSG, preservatives or artificial
colouring in the invention of Ready to Cook / Ready to Eat / Ready to Heat food
meals.
CHARACTERISTICS OF
HEALTHY FISH

Many people may understand that eating fish has great healthy benefits, but…
1 How do we choose the right fish?
What do we need to know in order to buy healthy and good fish that can
2
really nourish and meet the health and nutritional needs of the family?

3 What are the characteristics of so-called healthy good fish?

There are at least 6 points, but not limited to, we need to be aware of for the fish
we choose and buy. The fish…
• Should be slaughtered, processed and dressed, to lock in the natural taste
• Are free of antibiotics, preservatives and other chemicals
• Are farmed in a healthy, natural environment with the correct ecology
• Are fed with natural fish diet, nutritious feed, to maintain state of health of fish
• Provides firm texture and good natural taste
• Provides high protein levels, availability of Omega 3,6,9 fats and various of other nutrients
3E VALUES

3E Values are the core fundamentals that enable us to maintain strict quality
control in every process and fish freshness.

E XPERIENCE IN MARINE FARMING

By promoting environment
sustainable farming, our fish are
farmed in the open sea using floating
cage system and also land-based
open pond. Both culturing systems
give us advantage in quality and
quantity whereby we are able to
supply quality in quantity. With such
practices, consistent good quality fish
is easier to achieve in such an optimal
environment.

E XPERTISE IN FISH NUTRITION

Our fish are fed with patented fish
feed, which is totally natural and
organic. The fish feed is a proprietary
blend of fish meal, soy protein, fish oil,
vitamins and more, providing
nutrition to fish at different growth
stages.

E XCEL IN FOOD INNOVATION

Be it whole fish or after processed, our
fish are natural in colour, firm in
texture, and fresh in taste without
unpleasant fishy odour. Special tech-
nology and food packaging are used
to preserve freshness even it is frozen.
We don’t stop our step here but
further expand our research and
development into Ready to Cook /
Ready to Eat / Ready to Heat food
meals to ensure trendy, healthy and
nutritious foods to our consumers.
PRODUCTION FACILITIES

Our Production Facilities Are Fully Equipped With:

• State-of-the-art technology
• HACCP & ISO certified
• Liquid nitrogen freezing technology

This enables us to minimize the dependency on

labour force, while the end products are
always consistent in quality.

A QUICK GLANCE OF FISH PROCESSING

Sorting 01

02 Weighing

De-Scale 03

04 Cutting

Cleaning & Freezing 05 Packing 06

FISH PRODUCT AND ARCHIVE

We believe that the marine supply chain should be viewed as a whole. The
complete utilisation of raw materials across the entire value chain is the key to
our definition of sustainability. We offer what we are good at. Customers choose
the best that suit their needs.
Asia Barramundi

Asia Barramundi is commonly found in Asia. Flesh texture becomes firmer as it grows.
Rich with collagen. Due to marine farming, fish flesh texture is firmer and less
friable.

EXTERNAL APPEARANCE
• Sharp and big mouth. Jawline extended longer than the eyes. With serrated dorsal
fins, has an individual soft spiny dorsal and special rounded tail fin.
• Matured Barramundi is dark silver colour, light greenish brown or bluish gray.
Young fishes are brown (sometimes grayish brown). With white spots or change
to dark colour or even disappear and spotless fins. Gold brown eye circles, with red
eyes.

BIOLOGY AND ECOLOGY

• Catadromous, live in sea water, and migrate to freshwater when young and return
to the ocean for spawning
• Smaller fish are found in rivers while bigger fish are found in the ocean
• Bottom feeder, live at the bottom of the water
• Found at about 10 – 40 metres underwater

TEXTURE AND TASTE

• Firm and light white flesh, natural fish fresh taste
• Taste great when steamed. Living and bred in an unpolluted environment improves
its nutritional value

BODY SUGGESTED COOKING METHODS:

Maximum length: 2 metres, • Steam
Maximum weight: 55kg • Bake
Table size: Whole fish 0.8kg – 1.5kg • Roast
Fillet: 0.8kg – 1.5kg • Deep Fry
• BBQ
• Curry
 Farming. Processing. Distribution.

Whole Fish (Clean & Gutted) Whole Fish (Cut Pcs) Fish Head
• Barramundi 0.8-1.6kg
• Big Barramundi 3.0-3.2kg • Big Barramundi 0.8-1.2kg
• Big Barramundi 3.0-4.0kg

Whole Fillet Portion (Boneless) Slice

• Big Barramundi 0.8-1.2kg • Big Barramundi 300g • Big Barramundi 300g/ tray

Tail Cut Steak Cut

• Big Barramundi 600g (1pc) • Big Barramundi 600g (2pcs)
Giant/ King Tiger Grouper

Giant Tiger Grouper and King Tiger Grouper are from the same species, but categorized
by their weight. The crossbreed between Giant Grouper and Tiger Grouper has smooth
skin and firm flesh texture, definitely a favourite among fish lovers.

EXTERNAL APPEARANCE
• Faded yellowish brown with random dark spots
• Tiny dark spots on the head and body
• Cone-shaped, strong and stout body
• Hermaphrodite, mature as female and able to change sex after maturity

BIOLOGY AND ECOLOGY

Live in 1 – 60cm depth, close to reefs, lagoons and continental sea slopes

TEXTURE AND TASTE

Its flesh and skin are attached together with a thick layer of shiny silver gel. Excellent
texture and taste if cooked in steam fish sauce style. The slimy smooth layer of gel
enhances the whole culinary experience.

BODY SUGGESTED COOKING METHODS:

Giant Tiger Grouper • Steam
Table size: 5kg and above • Stew
Fillet: 0.8kg – 1.5kg • Fry
• Double-boil
King Tiger Grouper • Deep fry
Table size: Whole fish 0.8kg – 1.8kg • Salt-baked
Length: 120cm
Maximum weight: 27.5kg
 Farming. Processing. Distribution.

Whole Fish (Clean & Gutted) Whole Fish (Cut Pcs) Fish Head
• King Tiger 0.8-1.6kg
• Giant Tiger 3.0-3.2kg • King Tiger 0.8-1.2kg
• Giant Tiger 3.0-4.0kg

Whole Fillet Portion (Boneless) Slice

• Giant Tiger 0.8-1.2kg • Giant Tiger 300g • Giant Tiger 300g/ tray

Steak Cut Tail Cut

• Giant Tiger 600g (2pcs) • Giant Tiger 600g (1pc)
Silver Pompano

Many may think that its flesh texture is tough. However, due to improved farming
environment and fish feed, its flesh is now even tastier and commonly served in
wedding banquets.

EXTERNAL APPEARANCE
• Flattened body, small mouth, long, elongated dorsal and anal fins
• Silver in colour, grayish white at the bottom. Move fast, thin, silver body with golden
stomach
• Dark orange anal fin, brown colour at the front of fin

BIOLOGY AND ECOLOGY

• Inhabits in coral reef, near shore and tropical waters
• Live in 1 – 7 metres depth

TEXTURE AND TASTE

• Firm flesh texture with fresh fish taste
• Easy to cook and suitable for any kinds of cooking

BODY SUGGESTED COOKING METHODS:

Normal length: 40cm, • Steam
Maximum length: 100cm • Bake
Normal weight: 0.6 – 1.6kg • Roast
Maximum weight: 3.4kg • Deep fry
Table size: Whole fish 0.5kg – 2.0kg • BBQ
• Curry
 Farming. Processing. Distribution.

Whole Fish (Clean & Gutted) Portion (Boneless) Slice

• 0.6-1.2kg • 100-150g • 300g/ tray

Whole Fillet
• 0.3-0.4kg
Red Snapper

Red Snapper starts breeding at the age of 2, growing up to 40 inches long. 50 lbs
weight and with life expectancy of up to 50 years.

EXTERNAL APPEARANCE
• Overall dark rose red colour
• Dark spots become less obvious as it grows
• Wide mouth

BIOLOGY AND ECOLOGY

• Live in ocean (brackish water), coral area. Adult fish live along the coast and away
from the reefs. Small fish can be found at shallow coastal zone.
• Live in 12 – 100 metres depth

TEXTURE AND TASTE

• Flesh is juicy, lean and tender
• Lean, juicy and fresh

BODY SUGGESTED COOKING METHODS:

Normal length: 50cm, • Steam
Minimum length: 40cm • Bake
Maximum length: 100cm • Roast
Normal weight: 0.6 – 2.0kg • Deep Fry
Maximum weight: 7.9kg • BBQ
Table size: Whole fish 0.8kg – 3.0kg • Curry
Fillet: 0.5 – 1.2kg
 Farming. Processing. Distribution.

Whole Fish (Clean & Gutted) Whole Fish (Cut Pcs) Fish Head
• Small 0.8-1.6kg
• Big 2.0-2.5kg • Big 0.8-1.2kg
• Big 2.0-2.5kg

Portion (Boneless)
• Big 300g
Golden Snapper

Golden Snapper is white fleshed and taste good. Suitable for almost all types of
cooking. Thick and firm flesh, fresh and tasty. High in protein, low in fat.

EXTERNAL APPEARANCE
• Normal white or pink with silvery surface. Head, back or upper part is brown in
colour, with brownish spots.
• Upper part is brownish gray and pink
• Yellow pectoral, pelvic and anal fins
• There is one type with yellow lateral line on the body

BIOLOGY AND ECOLOGY

• Live in ocean (brackish water), reefs, inshore (seaweed and mangrove area)
• Live in 3m – 8m depth (normally between 20m – 50m)

TEXTURE AND TASTE

• White and firm flesh
• Tender, less bony and juicy

BODY SUGGESTED COOKING METHODS:

Normal length: 30cm, • Steam
Minimum length: 25cm • Roast
Maximum length: 50cm • Boil
Table size: Whole fish = 0.8kg – 3.0kg • Sunburn
Fillet: 0.5 – 1.2kg
 Farming. Processing. Distribution.

Whole Fish (Clean & Gutted) Whole Fish (Cut Pcs) Fish Head
• 2.0-2.5kg • 2.0-2.5kg • 0.5-0.7kg

Whole Fillet Slice Portion (Boneless)

• 0.6-0.8kg • 300g/ tray • 300g

Steak Cut Tail Cut

• Giant Tiger 600g (2pcs) • Giant Tiger 600g (1pc)
Mangrove Jack

Mangrove Jack swims very fast and difficult to catch. Very high quality aqua-cultured
fish. No foul smell despite frozen.

EXTERNAL APPEARANCE
• As strong as Gurnard fish with sharp teeth
• Young Mangrove Jack is commonly reddish brown or copper colour. (Those living in
the reefs are more whitish)
• Pearl-shaped imprints found on both side of the scales

BIOLOGY AND ECOLOGY

• Ocean (brackish water), corals and reefs, mangrove, near and far coast. Migratory fish.
• Can also live in freshwater
• Live in 1m – 12m depth

TEXTURE AND TASTE

• Grayish flesh, translucent pink
• Milky white, medium or big flakes, firm and tender like chicken meat texture

BODY SUGGESTED COOKING METHODS:

Normal length: 80cm, • Steam
Maximum length: 150cm • Roast
Maximum weight: 8.7kg • Boil
Table size: Whole fish 0.8kg – 3.0kg • Sunburn
Fillet: 0.5 – 1.0kg • Fry
• Bake
 Farming. Processing. Distribution.

Whole Fish (Clean & Gutted) Whole Fillet

• 900-1000g • 450-500g
ADDED VALUE

We are extremely proud of our meticulous attention to detail and dedication to

our products across the value chain. We add value to people’s life by offering
option of Ready to Cook, Ready to Eat and Ready to Heat.

This offers more choices in minutes for people to enjoy healthy and nutritious
food even in the hustle and bustle of everyday life. It is definitely a great option
for time-savings, nutritious, healthy meals! Our customers and consumers may
be confident that the meal on their plate is both safe and healthful. SeaNutri,
makes cooking fun and easy!
Barramundi Fish & Sauce

Origin:
People are complaining about the hassle of cleaning the fish, which makes their
hands smell fishy, as well as the pain of finding the correct ingredients to turn
the raw fish into a tasty meal.

Value Added: Taste of Asia series:

Good fish with good sauce makes
a nice fish dish. Barramundi fish
Ready-to-Cook pack is designed
for people who want to have a
healthy, fast and tasty meal. It’s
ready with sauce that matches the
fish and prepared without any
preservatives and additives.
• Barramundi fish with Ginger Paste
• Barramundi fish with Steam Soy
Sauce
• Barramundi fish with Curry Sauce
• Barramundi fish with Assam Sauce

Preparation method:
1. Remove the Ready-to-Cook pack from the freezer and leave it at room
temperature for 30 minutes to thaw.
2. Boil a pot of water.
3. Take out the fish and sauce pack, put both into boiling water.
4. Boil for 10 minutes and it is ready to serve.
Barramundi Fish Skewer

Origin:
Fish skewer (or commonly called as satay) is a well-known delicacy in
Malaysia and it comes in various choices of marinated meat with the most
common being chicken satay.

Value Added: Taste of Asia series:

Made from the highest quality • Lemongrass Barramundi Fish
Barramundi fish meat, every bite Skewer
is remarkably juicy and tender. • Turmeric Barramundi Fish
Besides the fact that it is a healthy Skewer
option for protein, it is also fun, • Hot & Spicy Barramundi Fish
tasty and easy to serve. Skewer
• 3 Flavours Barramundi Fish
Skewer

Preparation method:
1. Remove fish skewer from freezer and thaw at room temperature for 30
minutes.
2. Heat up some oil on the pan.
3. Place the fish skewer on the pan and rotate from time to time to ensure it
cooks evenly.
4. Cook for 10-15 minutes and it is ready to serve
*It is also suitable to be cooked with Oven or BBQ grill.
Ready-to-drink Fish Double-boiled Soup

Origin:
Double-boiling is a Cantonese cooking method used to achieve the
maximum extraction of flavour and yet preserving the flavour and texture of
the ingredients. The slow and gentle boiling method makes it ideal to create
nourishing soup while retaining its essence and nutrients.

Value Added: Oriental series:

Using Giant Tiger Grouper fish • Sea Treasure Abalone Soup
bones as the main ingredient, the • Hua Jiao Fish Head Soup
fish double-boiled soup is packed • Hua Jiao Vege Boiled Soup
in custom-made ceramic bowl. It
can be heat directly using
microwave or steaming process.
The custom-made ceramic bowl
works wonderfully in retaining the
flavour and heat especially during
serving. This also makes it a great
premium gift during festive
season.

Preparation method:
1. Put a pot of water to boil.
2. Remove the soup bowl from the freezer.
3. Put the soup bowl into the pot and steam for 30 minutes.
4. Remove from pot and it is ready to serve.
*Does not require to defrost prior to heating up.
Barramundi Fish Bone Stock

Origin:
A top-quality fish stock is essential to many of the great dishes out there and it
makes a magnificent base. Making your own stock is tough because it is
disproportionately labour and time-intensive. By using fish stock, it will really
enrich the dishes and bring a complex level of flavour.

Value Added: Golden Liquid Series:

Using Barramundi fish bones as • Barramundi Fish Bone Stock
the main ingredient, the stock is • Golden Fish Bone Soup
slow-boiled and simmered for 8
hours to extract the nutrients,
flavours and essence. It is highly
nutritious and taste fresh, fragrant
and delicate. The fish bone stock is
suitable for various dishes such as
soup, paella, pasta, noodles,
porridge, hotpot and many more.

Preparation method:
1. Defrost before cooking.
2. Pour the soup into the pot.
3. Add in any ingredients of your choice.
4. Bring to boil and ready to serve.
Barramundi Fish Marinated Wing

Origin:
Fish wing or commonly known as the fish collar contains the most tender and
flavourful part of a fish. The meat from fish wing is rich and buttery.
Traditionally, fish wing is discarded in the filleting process.

Value Added:
As part of our sustainability movement, we have turned the fish wing into a
delicacy, suitable to be served as finger food or snacks. The fish wing is
pre-marinated with shrimp paste and only requires a few simple cooking
steps.

Preparation method:
1. Defrost before cooking.
2. Heat oil.
3. Frying over medium heat for 4 minutes or until golden brown.
4. Ready to serve.
Fish Otak- Otak

Origin:
A dish favoured in Indonesia, Malaysia, and Singapore, fish otak-otak is
traditionally wrapped with fragrant banana leaves and grilled over charcoal
or steamed.

Value Added:
Inspired by the traditional otak-otak, we have re-created a whole new
version of otak-otak in cube form. The foundation of our otak-otak is the
fresh and tender Barramundi fish meat blended into paste with herbs and
spices. The savoury taste of the otak-otak is so pleasant-tasting and
suitable to be eaten with rice or served as an appetizer or finger food.

Preparation method:
(FREEZER TO FRYER) Fry immediately from frozen state until golden brown.
1. Heat oil.
2. Frying over medium heat for 5 minutes or until golden brown.
3. Ready to serve.
Fish Prawn Crispy Roll

Origin:
Spring rolls are rolled appetizers or finger foods commonly found in Asian
cuisines. The key to wrapping a good spring roll starts with the filling.

Value Added:
The paste filling which is made from Barramundi fish and Tiger Prawn
meat perfectly complements each other and brings out the complex
umami flavour. Wrapped with netted spring roll wrap, the fried golden
spring roll is crispy on the outside yet tender and moist inside.

Preparation method:
(FREEZER TO FRYER) Fry immediately from frozen state until golden brown.
1. Heat oil.
2. Frying over medium heat for 6 minutes or until golden brown.
3. Ready to serve.
Seafood Porridge

Origin:
A piping hot bowl of seafood porridge is the ultimate comfort food. It is not
the easiest thing to cook, hence our innovation of turning it to a
ready-to-cook pack. You can now satisfy the hungry beast within, at your
own convenience with only a few simple steps.

Value Added:
The rice is cooked into a tender, silky porridge using the Barramundi fish
bone stock which is simmered for 8 hours. The fish bone stock used in the
porridge makes it so flavourful and tastes divine with no added seasoning.
With the addition of fresh seafood – fish slices, shrimps and clam meat, it
gives the porridge an added pack of sweetness. Suitable for all ages of
people!

Preparation method:
1. Place unopened retort pack into the boiling water for 10 minutes.
2. Remove the seafood porridge from the pack into the bowl.
3. Serve hot.
Fisherman Seafood Curry Rice

Origin:
The authentic taste of seafood curry rice originated from a fisherman
village namely, Pulau Ketam. It is flavourful, aromatic, and rich, with a tinge
of mild spiciness. The dish brims with treasure from the sea and its spice
packs a kick.

Value Added:
Using fish bone stock as the base of the curry and layer it with fresh
seafood such as fish slices, prawns, squid ring and clam meat, it enhances
the sweetness in the curry and beautifully complement each other. The
bright vibrant orangey red colour makes it visually appetizing and a feast to
the eyes!

Preparation method:
1. Heat the rice
2. Pour the curry and seafood into pot and bring to a boil.
3. Pour the curry and seafood onto rice.
4. It is ready to serve.
Fisherman Seafood Golden Ramen

Origin:
After continuous research, exploration and food testing, the original fish
bone soup has evolved into a bowl of silky, savoury, rich and creamy golden
soup.

Value Added:
The golden soup uses pumpkin as its star ingredient to give off the vibrant
yellow colour. This nourishing soup doesn’t just taste delicious, it is also
packed with nutrients and minerals as it uses pure fish bone stock as the
base. The all-in-one Fisherman Seafood Golden Ramen pack comes with
thin ramen noodles and fresh seafood pack which consists of fish slices,
prawns, squid ring and clam meat.

Preparation method:
1. Cook ramen for 5 minutes (stir while boiling).
2. Strain ramen & shake out water, then pour into a bowl.
3. Pour golden soup and seafood into a pot & bring to a boil.
4. Pour golden soup and seafood onto ramen.
5. It is ready to serve
HEALTHY NUTRITIOUS FISH

73, Jalan Selat Selatan 7/KS05,

Pandamaran, 42000 Klang,
Selangor
DTS Group SeaNutri
+603-3162 5511

info@dtsgroups.com

www.dtsgroups.com