1. Why is it so cheap? If the deal seems to be too good to be true – it is! Seafood isn’t cheap and if it is there is a reason for that – likely the fish is mislabeled, pumped up with water or adulterated in some other way. Stay away from the “deals.”
2. Do I know you? If you don’t know your supplier, you are making a grave mistake. Suppliers should be partners, not a roster of revolving phone calls you make when you need a case of this or a case of that. Build a relationship with your purveyors, it will help you and help them.
3. Is this fish sustainable? We know there are a slew of competing eco-labels and certification programs out there – and, really, some are better than others. But don’t be lazy, take the time to look at these sustainable seafood certification programs to make sure the fish carrying their stamp really is sustainable.
4. How can I help? In the past several years, the“fishery improvement project,” or FIP, hasemerged as a way for retailers and foodservice professionals to directly contribute to the recovery and sustainability of a fishery they rely on. Groups such as Sea Pact are helping fund FIPs for Brazilian lobster FIP and other fisheries. Seafood companies, too, are contributing directly to FIPs. Do your part, get involved.
5. Where did this fish come from? Selling seafood today is all about tying the product back to the producer, whether that is a fisherman in Norway or fish farmer in Thailand. Know where your fish comes from – visit the fishing grounds or tour the farm.
6. What’s it taste like? Of course, at the end of the day, you are selling food – and food is all about taste. It’s surprising, therefore, how many retailers and restaurateurs have trouble articulating the taste of particular seafood to their customers. There are lots of ways to help your customers understand the taste of seafood, but first you need to know how it tastes.
7. Can you get it to me? Doesn’t matter if your supplier has the best fish on the planet, if they can’t get it to you when you need it, they’re of no use to you. Make sure you understand the logistics capabilities of your vendor.
8. Are you trendy? Plenty of suppliers just want to flip inventory; they don’t want to help you with research on food trends and new species. Don’t settle for an out-of-date supplier. Look for one who is current with trendsand other business developments that will help you sell more seafood.
9. Do I have a marketing plan for this? Ask yourself if you are truly prepared to sell the seafood you are brining into your supermarket or restaurant. Do you have best practices in place to care for the safety of the seafood? Do you have a marketing plan to really push sales of the fish or shellfish – something beyond just sticking it in the display case or putting it on the menu. Seafood customers need nurturing.
10. Should I be selling seafood at all? Look, it is way easier to sell beef and chicken – way easier. Seafood is harder. There are seasons to contend with, sustainability issues, logistic challenges, a variety of species to understand, etc. If you don’t want the complexity of selling seafood, don’t sell it. You won’t do it well and your customers – if given a bad fish – will become seafood haters, and that is not good for anyone.
(vasep.com.vn) In the first three months of 2026, Vietnam’s exports of crabs and other crustaceans reached more than USD 93 million, up 23% compared to the same period last year. The result shows that the sector is experiencing a fairly positive recovery, especially in its two key product groups: crabs and swimming crabs. However, behind the growth figures are several concerns: export markets remain highly concentrated, raw material supply is unstable, and trade barriers from the US and EU are becoming increasingly stringent.
(seafood.vasep.com.vn) In Ca Mau province, many farmers are transitioning from traditional methods to high-tech shrimp farming, adopting recirculating systems with minimal water exchange to improve efficiency and reduce risks. In Hung My commune alone, there are about 260 super-intensive shrimp farming households covering more than 265 hectares, playing a key role in local economic development.
(seafood.vasep.com.vn) In the first three months of 2026, Vietnam’s exports of fish cake and surimi reached USD 63 million, down 5% compared to the same period last year. Although total export value declined slightly due to decreases in some key markets, many other destinations continued to post strong growth, opening up room for this convenience-oriented processed segment in the coming quarters.
(seafood.vasep.com.vn) Favorable weather conditions in the early months of 2026 have brought encouraging signs for fisheries activities in Quang Tri. Output has grown steadily, contributing to improved livelihoods for local residents.
Entering 2026, Vietnam’s seafood industry is facing a period of both high expectations and mounting pressures. Following the positive recovery in 2025, production and export activities in Q1/2026 demonstrated the strong adaptability of Vietnam’s seafood business community amid continued global trade volatility, intensifying international competition, and increasingly stringent compliance requirements in import markets.
(vasep.com.vn) In the first quarter of 2026, Vietnam’s shrimp exports reached USD 1.069 billion, up 17.5% compared to the same period in 2025. This is a positive result amid an uneven global shrimp market recovery, intensifying competition among major suppliers, and continued volatility in the international trade environment. However, this growth does not reflect a broad-based recovery across the entire sector, but rather is driven mainly by strong performance in a few markets and specific product segments—most notably lobster exports to China.
(seafood.vasep.com.vn) Vietnam’s tuna exports continued to decline in March 2026. Cumulatively, in the first three months of the year, export value reached USD 208 million, down 4% compared to the same period in 2025. The export landscape shows clear divergence across markets: while the U.S. and EU remain challenging, markets such as Russia, the Middle East, Egypt, the Philippines, and Mexico have emerged as growth bright spots.
(seafood.vasep.com.vn) In Quang Ngai Province, shrimp farming costs are rising sharply due to लगातार increases in feed, fuel, and input material prices, while farm-gate shrimp prices are declining. This has significantly reduced farmers’ profit margins and increased production risks.
(seafood.vasep.com.vn) Vietnam’s tilapia exports are experiencing impressive growth, reflecting expanding global demand as well as the sector’s development potential. However, behind the strong growth figures lie limitations in production capacity and supply chains, highlighting the need for sustainable development in the coming period.
(seafood.vasep.com.vn) Vietnam’s pangasius exports to the Middle East in 2025 and early 2026 have shown notable growth. However, escalating geopolitical tensions in the region have increasingly impacted export activities since March. This situation presents a challenge of balancing market expansion opportunities with rising trade risks.
VASEP - HIỆP HỘI CHẾ BIẾN VÀ XUẤT KHẨU THỦY SẢN VIỆT NAM
Chịu trách nhiệm: Ông Nguyễn Hoài Nam - Phó Tổng thư ký Hiệp hội
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