BDMP (Bangkok Dehydrated Marine Product) dried fish, particularly their commonly sold dried anchovies and yellow stripe trevally, are described as having an intense, savory, and salty umami flavor. They are characterized by a deep, concentrated maritime aroma that is often used as a flavor booster in Asian cuisine. 
Here is a breakdown of the taste and characteristics based on the product type:
Dried Anchovies (Headless/Regular): These are very salty and savory with a strong, fishy aroma. They are not usually eaten alone directly from the bag but are commonly fried until crispy, which makes them crunchy and nutty while retaining their salty profile. They are considered an "umami bomb," ideal for adding depth to soups, stews, and stir-fries.
Dried Yellow Stripe Trevally: This product is often slightly sweet, seasoned, and savory, with a firmer texture. It is a popular, ready-to-eat beer snack with a rich,, concentrated taste.
Texture: The dried fish is usually tough or firm, but when fried or added to broths, it becomes crispy or adds a rich flavor, respectively. 
Common Usage Tips:
Deep-fry: Makes them a crispy, salty snack or appetizer, often paired with peanuts and a vinegar-based dip.
Soups/Broths: They act as a natural, healthy, high-protein alternative to salt or bouillon, providing a strong savory base.
Preparation: Because they are very salty, it is often recommended to soak them briefly in water to reduce saltiness if they are not being used in a large batch of soup.