Quality and Safe Frozen Seafood in Thailand

Even though the recent flood just a couple of years back devastated Thailand economically, the country has improved significantly in the seafood industry. On the global scale Thailand is considered as one of the major seafood suppliers. It is known for its quality and safe seafood products. Here, we will be discussing about different types of safe and high quality fresh and frozen Thailand seafood available today.

Seafood

 

Just after another Asian country China, Thailand is known as the second largest producer of prawn and shrimp. Due to the tropical area and the fertile ecosystem Thailand is able to produce plenty of seafood like crabs, shrimp and lobsters, which are really fresh and of superior quality. They are available on the market both fresh and frozen. Consumers more often prefer fresh food products than packaged and frozen food. There are, however, many consumers who purchase frozen food since packaged and frozen products are free from harmful germs.

Ready to eat Foods
 

Thailand has achieved remarkable growth in frozen seafood and ready to eat meals production. The quality standards and flavors have also significantly improved. A few of the ready to eat frozen seafood dishes are:

• Frozen green curry

• Tom Yum Kung (a shrimp recipe)

• Meat with fried rice

• Rice with Stir-fried meat and basil leaves etc

These are some of the internationally popular ready to eat food items. Due to the quality standard, unique taste and the safety Thai foods have been consumers’ favorite. Some of the strong quality standards followed in Thailand for foods is GMP, HACCP, Animal Welfare etc. Right from the production to the table, forward to backward traceability is fixed making sure that the food items are completely safe and of high standard. Because of the constant efforts to improve on safety and quality standards in the food products industry, there are tons of importers looking for Thai food exporters.

These days, fishermen are trained to store the seafood immediately after catching them. This significantly lowers the chance of getting your seafood affected by harmful germs.