FAQ

Serendib Foods is pleased to share some vital information relating to product processing, shelf life and product related information that your customers may query from you.

Dry Fish

Unlike the traditional method adopted by processors, Serendib Dry Fish is manufacturer to EU (European Union) Quality and processing standards ensuring the highest level of product Manufacturing process.

The primary raw material, Raw fish is sourced from approved licensed boats and only the fish that is of the highest grade and quality are selected for processing. This ensures that when your customers purchase a Serendib produced Dry Fish, that they are assured that the product is processed using the best and the freshest raw material.

All Serendib Processed Dry Fish are Machine dried using electronically controlled temperature and humidity tunnels that maintain a smooth drying process. The humidity of the product is checked at every stage, thus ensuring that the finished product maintains standard.

Sometimes it is noticed that on the vacuum pack a water like substance is seen. Is this because the fish is not dried?

This is a common phenomenon in the case of vacuumed product. The substance seen is not water or water residue as all products are strictly controlled for moisture. In some species of fish, especially in large King Fish, Queen Fish, Para the fish oil tends to get sucked out for the vacuuming pressure. This is seen normal and suitable for consumption after cooking.

Sometimes the vacuum of the packet is lost.

If the vacuum effect is lost in a packet, the Manufacturer recommendation is not to retail the product as there is a possibility of fungus forming once the product is associated/in touch with air. If the vacuum loss is noticed after the product has been purchased and prolonged storage, it is recommended to check the product for any physical appearance of fungus before use for cooking.

In the case of Anchovies, Maldive Fish, it i noticed of the presence of dust like appearance on product packet/ bottle.

The formation of dust happens in the case of Anchovies once the packet has been vacuum sealed. The reason for a slight anchovy dust formation is due to the fact that the product (Anchovies) are dried to a low moisture level to sustain longer shelf life which in effect dries the anchovy core which could peel as dust when for the vacuuming effect. In the case fo Maldive Fish, the dust formation is normal due to the products sterilisation process that requires the product temperature to be taken up very high. The dust formation tolerance approved by the authority is upto 10% of the net weight.

Sometimes it is noticed that the Maldive Fish chips colour varies from a bright red to light colour. What is the reason for this colour variation?

This is a very common phenomenon. The Maldive Fish chip colour can vary depending on the Tuna Fish type used. Depending on the Tuna Season from Skip Jack Tuna to Yellow Fin Tuna may be used for Maldive Fish processing. Skip Jack Tuna gives a bright red while the other Tuna varieties have a different to lighter shades. This is normal and does not indicate a faulty product.

Processed Foods - Sambols etc.

Serendib Processed Ready to eat products comply to EU regulations on food hygiene and process controls. Presently, Serendib process ready to eat food packaged in Glass Bottles only.

All ready to eat products go through a stringent quality inspection and control procedure from the basic raw materials , packaging material to finished product. Every item used for the product, including the bottle cap are checked and verified to be of EU Approved Food Grade.

All processed foods go through a steralization process at very high temperatures which ensures the product shelf period.

Does these processed Foods contain any preservatives?

Serendib does not use any preservatives or additives that help the preservation process while all ingredients used are fully compliant with food safety standards.

If preservatives are not used, how do you maintain long shelf life?

Long shelf life is maintained by good Manufacturing processors and the steralizing process that is done. Therefore unless there is any tampering to the product lid or container, the product will retain its flavour and shelf life throughout the mentioned shelf life.

Some say that ready to eat products taste different to that of freshly cooked product. Is there any truth in this statement?

Yes, usually ready to eat bottled products could have a slight taste difference that is due to the very high temperature the product undergoes to sterilise the product. In a home environment we cannot expose the product to such high temperature.

The bottle lid is bloated (Puffed up).

If this situation is spotted, the related product needs to removed and quarantined immediately. This is a sign of product spoilage most commonly caused by cap loosening or cap being removed and refitted. There is a warning mentioned on ALL master cartons to this effect.

Batch Code Format

It is very important that customers and the sales team is aware of the coding format. The code is designed in a manner that will assist us to identify the day of production, staff associated with production and the related raw material input. Batch code is formulated as below:

INV NO GRN NO Cumulative date of year Product Code
SFL/xxx xxxx xxxxxx xxxx x

General

ALL packaging material used are Food grade in line with EU Guidelines. This includes packaging material used for external packaging of product ie: vacuum bag, Printed header, labels etc etc.
In the case of Master cartons, please note that we use only new master cartons for retail products.
However, for catering and Bulk products, recycled master cartons and external packaging material maybe used unless otherwise there is a specific customer requirement not to.


* We trust this information will be helpful to you and your sales team.
As new information becomes available, we will update our distribution partners.