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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 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.