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This guide provides a clear overview of the seasonal availability of key Vietnamese cephalopod species, helping buyers identify peak seasons and build efficient supply strategies.

Discover Vietnam fish seasonality and peak buying seasons for tuna, round scad, and yellow stripe trevally scad. Plan sourcing with reliable year-round seafood supply.

The International Standard Statistical Classification of Fishing Gear (ISSCFG Rev.1) provides a globally recognized framework for classifying fishing gear types. Developed by FAO and the Coordinating Working Party on Fishery Statistics, this system ensures consistency, transparency, and accuracy in fisheries data collection, management, and international reporting.

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.

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.