THỦY SẢN109 articles
Fisheries & Shrimp
$4.3 BShrimp export value
World 1 RankCatfish exports
Shrimp farming, pangasius, and more
# Shrimp farming# Catfish# Mekong Delta
Fisheries & Shrimp– category –
Shrimp farming, pangasius, and more
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Juveniles still rely on the sea: the 30-year wall facing a 63-year-old Vietnamese tackling giant mottled eel farming
ベトナム中部・ザライ省（旧ビンディン省）のチャウチュック潟で、63歳の農家ヴォー・トゥアン・トゥー氏が育てる魚が地元メディアで注目を集めている。日本でオオウナギと呼ばれる大型のウナギ（ベトナム名カーチン）を、約1万m²の池で年4〜5トン出荷し、... -
Top shrimp company Minh Phu makes its move: a new Ca Mau plant that changes Japanese procurement
On June 28, 2026, in Ca Mau province at Vietnam's southernmost tip, the major shrimp processor Minh Phu Group's new plant, the "Minh Phu Khanh An Seafood Processing Plant," officially came online. The investment is about 1.5 trillion dong (about US$57 million, about 8.8 billion yen; at the time of writing, roughly 155 yen to the dollar and about 60 yen to 10,000 dong... -
Kura Sushi's white fish was catfish — how pangasius became a Japanese staple
The white-fish topping gliding along the conveyor-belt sushi lane turns out to be catfish raised in the Mekong Delta. On July 5, 2026, the Vietnamese fisheries trade magazine Vietfish Magazine reported that Vietnamese pangasius (basa) has penetrated Japan's white-fish consumption to the point of ranking second only to Alaska pollock fillets. Processed food... -
European buyers let go of long-term contracts—the new norm in sourcing Vietnamese hard clams
At the export front line for Vietnamese hard clams (a bivalve known locally as ngao, also written ngheu), the way European buyers purchase has begun to change quietly but decisively. According to Vietnam's agriculture-and-environment newspaper (Nong nghiep Moi truong) on July 1, 2026, bivalve processing and... -
Vietnam's first national standard for marine aquaculture, a move to break down the walls of insurance and financing
Vietnam will draw up its first industrial marine-aquaculture standard in 2026-27. The aim is to systematize HDPE cages and site surveys so that insurance and financing become possible. We read the practical implications for Japanese seafood buyers and investors. -
A European fish lives at the headwaters: the real picture of the Krong No River sturgeon-producing area
Sturgeon raised in the Krong No River in Lam Dong province. We interpret, from a Japanese sourcing perspective, how this cold-water-fish producing area—which grew about 57-fold from 2007 to 2023 to become sixth in the world—makes money, and the real picture of a kind of farming that protects the forest and water sources. -
From wild-caught squid to farming: how Co To's 210 ha changes the conventional wisdom of sourcing
About 210 ha of offshore aquaculture has started in the Co To special zone of Quang Ninh province. We unpack this project, which takes on the industrial farming of squid that had relied almost entirely on wild catch, from the perspective of Japanese seafood sourcing. -
Vietnamese tilapia rewrites the options for white-fish sourcing with a 'seamless, end-to-end plant'
A tilapia-processing line with a daily capacity of 200 tonnes has come online in Hung Yen province. We unpack what Vietnamese white fish, vertically integrated from seed stock to export, will bring to the Japanese sourcing front line. -
A major shrimp producer heads into Japanese sushi toppings with tilapia, a new source of white fish
Vina Clean Food, a major shrimp exporter in Soc Trang, has made its first shipment to Japan of monosex-tilapia fillets for sushi and sashimi. We unpack this new white-fish supply source, stood up in six months, from the perspective of Japanese seafood buyers. -
Stopping illegal fishing trips with 2,100 phone calls: An Giang province hones its catch management
An Giang province used about 2,100 warning phone calls over six months to urge fishing vessels that had lost communication to comply with fishing rules. We read how the tightened management of Vietnamese wild-caught seafood, moving toward the lifting of the EU yellow card, affects the reliability of Japanese sourcing.
