Our Products

SWC provides to you a products that is purely supplied from sustainable ecosystem method as all our fishermen use traditional Kelong or locally known as Bagang to net their catch. Only lighting is used to attract the fish. Such method does not destroy the sea coral and marine habitats. Unlike most, sea crawlers are used for harvesting at deep sea and this is very harmful to our marine ecosystem.

Addition to the above, the sea water of Sabah shores has far lesser mercury contamination compared to other states in Malaysia. Coupled with small size and short life cycle of the anchovies, the mercury content is far lower than other larger fish.

SWC uses the latest drying technology where heat derived from boiling water to dehydrates the fresh anchovies inside a closed hygienic indoor drying chamber. There is totally no direct contact of gas and carbon to the fish, thus ensuring our products are safe for you and your family to consume.

Traditionally and till this day, most dried seafood are dried openly by sun. Such method is done in open space and is easily contaminated by dust, excreta from birds, blowflies’ larvar, animals, rain and wing. Furthermore, the protein and nutrients of the dried seafood is destroyed by long exposure to UV radiation of the sun.

SWC practices good processing and handling of food products under strict hygienic conditions in accordance to MeSTI requirements and standard. The factory is in the process of certifying by MeSTI and plans to obtain HALAL certification in the near future.

The moisture content of our products is far lesser than traditional open drying. As such, it is more value for money in terms of quantity per weight unit. Products with lesser moisture will forbid bacteria growth and can be stored for a long period of time (12 months at 3 degree Celsius). It also gives better taste and extra crispy texture after frying. Our anchovies are precooked with the highest quality Crystal Salt which gives a mild comfortable saltiness that suits our customers of all ages.