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The recent U.S. decision to impose new tariffs on imports from Canada (25%), Mexico (25%), and China (10%) is set to create significant shifts in global trade, particularly in the seafood industry. As a leading seafood exporter, Vietnam stands at a critical juncture where it could gain new market opportunities but also face challenges due to global supply chain disruptions.

Color is one of the most critical factors influencing consumer perceptions of food quality, particularly in aquatic products such as fish, shrimp, and shellfish. Vibrant, fresh-looking seafood is often associated with higher freshness, nutritional value, and safety, while discoloration can lead to reduced consumer confidence and economic loss. This article explores the science behind the natural coloration of aquatic products, the mechanisms that cause discoloration, and the innovative methods used to preserve or enhance the color of seafood, ensuring it retains its appeal throughout processing and storage.

Salt is a commonly used additive in the food industry, especially in seafood and meat products, where it serves multiple functions such as enhancing flavor, improving water retention, and acting as a preservative for food preservation. Additionally, salt helps maintain the long shelf life of products. However, while sodium chloride provides these benefits, it also has a significant downside: it accelerates lipid oxidation, particularly in foods rich in polyunsaturated fatty acids like EPA DHA and omega DHA, leading to the deterioration of food quality. This oxidation process not only affects flavor and nutritional value but also compromises the shelf life. To counter this, the use of antioxidants and exploring alternatives to salt are crucial strategies for preserving the quality and extending the lifespan of seafood and meat products.

Dried fish has been a staple food in many cultures for centuries, valued for its extended shelf life, nutritional benefits, and rich flavors. The dehydration process—through sun-drying, salting, smoking, or modern mechanical drying methods like freeze-drying and convection—helps inhibit microbial growth while preserving the fish’s nutrient content. From Bangladesh to Japan and Vietnam, each region has developed its own unique methods of fish drying, producing delicacies that are not only culturally significant but also nutritionally beneficial. In addition to discussing the health benefits and physicochemical characteristics of dried fish, this article will explore the microbial aspects and safety challenges of dried fish processing, concluding with a list of the most famous Vietnamese dried fish specialties.

Vietnamese Pacific oysters (Crassostrea gigas) are highly prized for their rich flavor and nutritional benefits. Farmed primarily in Quảng Ninh and Bà Rịa – Vũng Tàu, these oysters thrive in ideal coastal conditions and can be harvested in as little as five to six months. Vietnam's oyster exports have surged, particularly to Taiwan, with significant growth in 2024. For quality Vietnamese Pacific oysters, Baseafood is a trusted supplier, offering frozen products certified for international standards.