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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.

Dried Loligo Squid Skinless (Mực khô / 건한치 /  乾小魷魚), a protein-rich delicacy, is naturally dried and cherished in various Asian cuisines for its intense flavor and chewy texture. Baseafood offers flexible packing options, including bulk and retail packaging, tailored to customer needs. They also provide custom packaging services, making it easy to create a unique product under your own brand.  

Wahoo, also known as Kingfish, is a highly sought-after fish due to its firm texture and mild flavor. Known scientifically as Acanthocybium solandri, Wahoo is also referred to as Tanigue in the Philippines, Cá Thu cắt khúc in Vietnam, and 沙氏刺鮁 in China. Its versatility makes it ideal for various culinary traditions. Here are three unique recipes featuring Frozen Wahoo Steak tailored to Western countries, Australia, and Vietnam. These recipes highlight the best ways to prepare this delicious frozen seafood.