Sac Boi fish is exploited and processed in the dry season, the season when freshwater fish return to the pond. The dried fish must be fresh, as big as an open hand. The fish is then cleaned of scales and intestines, soaked in salt water for about 1 hour, then dried. To get the "catchy" dried fish, dry it in the sun for a maximum of 2 days, do not dry it for too long because the dried meat will become mushy and lose its characteristic aroma.

Processing and preservation: To ensure quality, our dried products are very clean, vacuum-packed, carefully dehumidified, and fully labeled.