Protecting sustainable fish resources to develop fish sauce production in Vietnam

Published 2021년 12월 15일

Tridge summary

A workshop led by Vietnam's Deputy Minister of Agriculture and Rural Development, Phung Duc Tien, emphasized the urgent need for sustainable management of fish resources in fish sauce production due to declining aquatic life numbers. The workshop highlighted the crucial role of small pelagic fish and field fish in maintaining Vietnam's leading position in the global fish sauce industry, which is valued at around VND 6,000 billion annually and exports to 20 markets. However, the industry faces challenges like depletion of coastal seafood resources. Proposals were made to establish community-based resource management models and bolster collaboration between associations to ensure the sustainability and quality of Vietnamese fish sauce. The workshop also underscored the importance of promoting local products and combating counterfeiting to enhance the global competitiveness of Vietnamese fish sauce.

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Original content

Speaking at the opening of the workshop, Deputy Minister of Agriculture and Rural Development Phung Duc Tien affirmed that, in Vietnam, fish sauce has been a special spice for many generations. Raw materials for fish sauce production are mainly small pelagic fish and field fish (mainly using reishi in the Mekong Delta). In particular, marine fish resources can be obtained from fishing grounds along the coastal provinces from the Gulf of Tonkin, the Central region to the Gulf of Thailand. Sources of field fish such as reishi are concentrated in Dong Thap, Tien Giang, and Long An provinces. However, Vietnam's aquatic resources, including fish for fish sauce production, are showing signs of decline, so the protection and sustainable development of fish raw materials for fish sauce in Vietnam is very urgent. The Deputy Minister of Agriculture and Rural Development proposed the Vietnam Fish Sauce Association, the Vietnam Fisheries Association, the Seafood Research Institute and ...

Source: Sggp