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Archive for January, 2011

US$300 mil. Vietnam tuna export on target.

Wednesday, January 26th, 2011

The Vietnam Association of Seafood Exporters and Producers (VASEP) is targeting US$300 million in tuna exports this year, up 4.5% year-on-year.

The association hopes the recently agreed cuts to international blue-fin tuna fishing will mean better earnings for the yellow-fin tuna industry here.

A 40% cut in the blue-fin tuna catch in the eastern Atlantic Ocean region has been agreed by the International Commission for the Conservation of Atlantic Tuna while the Commission for the Conservation of Southern Blue-fin Tuna will reduce catches by 20% this year.Now is a good chance for local exporters as the nation primarily exports yellow-fin tuna, VASEP said.

There are large tuna fishing fleets in Quang Nam, Binh Dinh, Khanh Hoa and Phu Yen provinces.

Australian authorities have announced they will check all seafood imports from Vietnam after finding Vietnamese seafood consignments that violated their food hygiene and safety regulations, VASEP said.

The substandard seafood consignments were frozen crab meat, whole clams, frozen white clams, gutted red tilapia and cleaned yellow catfish. The inspections will last until all Vietnamese seafood products can meet Australian hygiene standards.

 

Source: VASEP

Vietnam Shrimp export, January – November, 2010

Tuesday, January 25th, 2011

In the first eleven months of 2010, Vietnam has exported 218,624 MT shrimp, worth US$1.901,80 million, up 14,8% in volume and 32% in value against the same period of 2009. The U.S. is the biggest importer and with total shrimp export value of Vietnam with US$528,127 million; followed by EU with US$306,76 million; Japan with US$528,127 million.

Markets November, 2010 Compared to the same month of 2009 (%) January – November, 2010 Compared to the same period of 2009 (%)
Volume (MT) Value (US$) Volume Value Volume (MT) Value (US$) Volume Value
Japan 5.221 50,759 -12,2 -2,9 57.236 528,127 8,2 14,9
The U.S. 5.523 63,791 70 100,5 47.964 511,625 20,3 40,3
EU 4.750 35,725 13,2 25,1 41.840 306,76 8,7 17,7
Germany 1.342 10,745 59,2 71,1 10.127 79,397 17,7 22,4
France 675 5,14 30,6 54,3 5.802 45,432 42,7 48,2
The UK 631 4,665 -0,6 6,9 6.361 44,87 0,4 4,7
China & Hong Kong 2.191 18,114 68,9 76,6 16.931 125,941 57 53,8
Hong Kong 517 4,359 74 97 3.852 30,479 36,5 40,6
South Korea 2.063 15,279 -8,8 1,7 16.688 108,012 11,4 10,3
Australia 971 10,13 9,9 36,5 8.074 78,742 6,3 22,3
Canada 573 7,037 3,1 37 6.001 61,054 -12,9 -5,2
Taiwan 686 4,697 -12 -6,7 8.078 57,559 -15,2 1,7
Switzerland 234 2,308 14,1 21 2.935 31,839 14,6 28,7
ASEAN 411 3,687 -5,7 21,7 3.779 26,909 18,8 30,3
Singapore 364 3,334 34,9 65,7 2.497 20,695 30,8 47
The Philippines 16 0,109 -62,1 -65,6 296 2,311 -19,9 -7,5
Others 836 6,322 34 37,7 9.098 65,235 41 45,8
Total 23.460 217,849 14,8 32 218.624 1.901,80 13,1 23,47

 

Source: VASEP

Vietnam Tuna export, January–July 2010

Tuesday, January 25th, 2011

In the first seven months of 2010, Vietnam has exported 48,836 MT tuna, worth US$180.612 million, up 46% in volume and 56,7% in value against the same period of 2009. The U.S. is the biggest importer (accounting for 48.5% of total tuna export value of Vietnam) with US$87.5 million; followed by EU (acounting for 18.8%) with US$33.9 million; Japan (accounting for 9.2%) with US$16.6 million.

Markets July, 2010 Compared to the same month of 2010 (%) January – July, 2010 Compared to the same period of 2009 (%)
Volume (MT) Value (US$ mil.) Volume Value Volume (MT) Value (US$ mil.) Volume Value
The U.S. 2.444 10,275 39,5 86 18.307 87,508 74,9 130,6
EU 1.782 6,717 17,2 25,4 9.594 33,955 -8,2 -0,2
Italy 251 0,998 73,3 84,2 1.985 6,916 -20,1 -7,8
Germany 321 0,715 -41,9 -50,2 2.533 6,508 -25,1 -27,7
Belgium 227 1,34 56,8 108,3 932 5,744 7 34,5
Japan 331 0,989 -1,6 -24,4 3.076 16,642 29,8 70,4
Canađa 174 0,618 16,7 76,3 878 4,087 103,6 178,8
Israel 145 0,572 6,5 38,2 1.111 3,847 44,2 48,9
Taiwan 225 0,47 56,9 60,5 1.378 3,013 207,4 226,7
Iran 557 0,812     2.034 2,84    
lebanon 166 0,448 183,8 296,2 1.258 2,709 190,8 108,1
Croatia 76 0,186 84,3 53,8 973 2,116 246,6 141,3
Others 1.930 4,041 57,4 57,9 10.226 23,896 131,2 102,7
Total 7.828 25,127 46 56,7 48.836 180,612 62,4 79,4

 

Source: VASEP

Pan Fried Swai with Lemon and Garlic

Monday, January 17th, 2011

Ingredients:

  • 4 Swai fillets (about six ounces)
  • 1 ½ tablespoons seasoning salt of your choice
  • ¼ cup fresh lemon juice
  • 2 tablespoons minced fresh parsley leaves (plus more for garnish)
  • 2 tablespoons minced fresh garlic
  • ¾ cup yellow cornmeal
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher or sea salt
  • 1 cup vegetable oil for frying
  • lemon wedges, for serving

Directions:

Place the Swai fillets in a shallow bowl or baking dish. Sprinkle with one tablespoon of the seasoning salt, then add the lemon juice, parsley and garlic. Turn the fillets several times to coat evenly. Allow to stand at room temperature for about ten minutes.

Combine the flour, cornmeal, salt and remaining seasoning salt in a shallow bowl. Remove the fillets from the marinade, shake off the excess, and dredge in the cornmeal mixture, coating evenly.

Heat the oil in a large, deep skillet over medium-high heat. Cook the fillets in batches until golden brown, turning once, about four minutes per side. Remove with a slotted spoon and drain briefly on paper towels. Season with salt and serve with lemon wedges and parley.

Grilled Swai with Vera Cruz Relish

Monday, January 17th, 2011

Ingredients:

  • ½ cup fresh lime juice
  • ¼ cup olive oil
  • 2 tablespoons minced fresh garlic
  • 4 large Swai fillets
  • salt and freshly ground black pepper to taste
  • 2 medium tomatoes, cored, seeded and diced
  • 1 green bell pepper, seeded and diced small
  • ¼ cup chopped green onion (green and white parts)
  • 2 tablespoons minced fresh chile pepper of your choice
  • 1 tablespoon minced fresh garlic
  • 1/3 cup good quality olive oil
  • ¼ cup roughly chopped fresh oregano leaves

Directions:

In a shallow pan that can hold the Swai fillets in a single layer, combine the juice, oil, and garlic, mixing well. Add the fillets, cover, and refrigerate for at least an hour (not more than 2), turning a few times.

Meanwhile, make the relish by combining the last seven ingredients in a bowl and mixing well. Refrigerate until ready to serve. Best used within three hours.

Remove the Swai fillets from the marinade and discard mixture. Pat the fillets dry with paper towels then grill at medium heat (over a barbecue or in a preheated grill pan) five minutes per side. Turn carefully to keep the fillets in one piece. When the fillets are done they should be just opaque throughout. Serve at once with the Vera Cruz relish.

Swai-on-a Stick

Monday, January 17th, 2011

Ingredients:

  • 4 Swai fillets (about four ounces each)
  • 12 (10 inch) bamboo skewers
  • 1 tablespoon Creole seasoning (or paprika, mixed herbs and cayenne)
  • ½ teaspoon kosher or sea salt
  • 2 tablespoons Creole or coarse grained mustard
  • 1 cup buttermilk
  • 1 ½ cups all-purpose flour
  • 1 more tablespoon Creole seasoning, as above
  • 4 cups vegetable oil for frying

Directions:

Cut each fillet lengthwise into three strips, about 1 ½ inches wide. Thread each strip onto a skewer and lay them in a shallow bowl or on a cookie sheet. Combine the seasonings, mustard and buttermilk, stirring to blend well. Pour the mixture over the fillets, cover loosely and refrigerate for six hours or overnight.

Remove the Swai fillets from the refrigerator and allow to drain briefly. Heat the oil in a large deep skillet, to about 360 degrees. In a large bowl, combine the
flour and remaining Creole seasoning. Dredge the skewers in the flour, shaking off any excess. Fry them in batches until golden brown, about four minutes per side. Drain on paper towels and serve hot with our Remoulade or your favorite dipping sauce.

For the Remoulade Sauce:

  • ¼ cup chopped green onions (green part only)
  • 2 teaspoons chopped fresh garlic
  • 1 tablespoon prepared horseradish
  • 2 tablespoons Creole or whole-grained mustard
  • 2 teaspoons yellow mustard
  • 3 tablespoons catsup
  • 1 teaspoon hot sauce of your choice
  • 1 teaspoon Worcestershire Sauce
  • 2 tablespoons fresh lemon juice
  • 1 large egg
  • ½ teaspoon kosher or coarse salt
  • ½ teaspoon cayenne pepper
  • ¾ cup vegetable oil

Put all the ingredients except the oil in a food processor or blender and process until smooth, about thirty seconds. With the motor running, slowly pour in the vegetable oil through the feed tube. The sauce will thicken. Refrigerate covered for at least an hour before serving.

Baked Swai Rolls, Two Ways

Monday, January 17th, 2011

Ingredients:

  • 6 Swai fillets
  • 3 tablespoons butter
  • ¼ cup chopped green bell pepper
  • 1 tablespoon red pepper flakes
  • 4 tablespoons chopped fresh onion
  • 2 cloves garlic, minced or pressed
  • 2 cups fresh, cleaned baby spinach leaves
  • juice of one lime
  • ½ cup fresh breadcrumbs
  • 1 teaspoon fresh oregano (or ¼ teaspoon dried)
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • 6 slices prosciutto, OR 6 long, pretty, fresh arugula leaves
  • ¼ cup chopped red bell pepper

Directions:

Preheat the oven to 375 degrees. Trim the thin edges of the Swai fillets, so they
are nearly uniform in width. Melt the butter in a skillet, then gently sauté the
onion, garlic and green pepper about four minutes. Add the spinach and lime
juice, tossing until the spinach wilts. Stir in the bread crumbs, parsley, oregano,
salt and pepper, warming through for one more minute.

Spread the spinach filling evenly over the Swai fillets and roll them up. If you are
wrapping them with prosciutto, do it now and secure each roll with a short skewer
or toothpick. If you are wrapping some of them with arugula leaves, secure the
rolls first, before baking, and wrap with the leaf before serving.

Place the rolls in a shallow casserole or oven-proof pan, not touching each other,
and put one cup of water in the pan. Bake uncovered for thirty minutes. Sprinkle
chopped red pepper across the tops of the rolls and serve with rice or roasted
potatoes.

Swai Ceviche

Monday, January 17th, 2011

In Miami, there’s a different Ceviche recipe for every Latin cook – and we have lots of those! This one pulls from several national traditions and adds the sweet tang of grapefruit to the standard lime.

Ingredients:

  • 1 pound Swai fillets, cut into ½ inch pieces
  • 1 teaspoon fresh grapefruit zest
  • 1 teaspoon fresh lime zest
  • ½ cup freshly squeezed grapefruit juice
  • 1/3 cup freshly squeezed lime juice
  • 1 medium tomato, seeded and diced
  • 1 small red onion, finely diced
  • 2 tablespoons good quality olive oil
  • 4 fresh garlic cloves, sliced paper thin
  • 1 jalapeño, seeded and minced
  • 1 tablespoon chopped fresh cilantro leaves, no stems
  • 1 tablespoon chopped fresh oregano leaves
  • 1 ½ teaspoons coarse or kosher salt
  • ½ teaspoon sugar (turbinado, if you have it)
  • ½ teaspoon toasted and ground cumin
  • 1 perfect fresh avocado, peeled and diced

Directions:

Put the Swai pieces, zests and juices into a large resealable plastic bag.
Refrigerate for at least an hour (not more than three), turning occasionally to
distribute the marinade.

Drain the marinade and put the fish in a large serving bowl. Add the vegetables
and seasonings, tossing gently to combine. (We like to add the avocado cubes
at the end so they look crisp and fresh.) Cover and refrigerate for 20 or 30
minutes before serving. Garnish with plantain chips or a few popped corn
kernels, as desired.

Swai Tacos with Chipotle Coleslaw

Monday, January 17th, 2011

Ingredients:

  • 3 (4 to 6 ounce) Swai fillets
  • ¼ cup milk or buttermilk
  • ¼ cup Creole or whole grain mustard
  • 1-2 teaspoons hot sauce, to your taste
  • ½ teaspoon salt
  • ½ cup flour
  • ¼ cup yellow cornmeal
  • 1 tablespoon Creole seasoning, or mixed dried herbs
  • 4 cups vegetable oil for frying
  • ½ cup mayonnaise
  • 2 tablespoons honey
  • 2 teaspoons finely chopped chipotle pepper in adobo sauce
  • 1 tablespoon fresh lime juice
  • ½ pound finely shredded cabbage (green, red or mixed)
  • ¼ cup finely chopped red onion
  • ¼ cup finely chopped green onion
  • salt and freshly ground pepper to taste
  • 8 crispy corn tortilla shells

Directions:

Cut the Swai fillets into one inch strips on the diagonal. Mix the milk, mustard, hot sauce and salt in a medium bowl or resealable plastic bag, then add the Swai fillet strips and refrigerate for one hour.

Meanwhile, combine the mayonnaise, honey, chipotle and lime juice in a large bowl, mixing well. Toss with the shredded cabbage, red and green onions, salt and pepper to taste, and refrigerate until ready to assemble the tacos.

Heat the vegetable in a large skillet until hot but not smoking; a digital thermometer will read 350 degrees.

Combine the flour, cornmeal and seasoning in a shallow bowl, then dredge each strip of fish in the flour mixture until well coated on all sides. Lower the fish pieces into the hot oil gently and fry until golden brown on all sides, turning as needed, about three minutes. Using a slotted spoon, transfer the fish to drain on paper towels. Season with salt and pepper.

Divide the chipotle slaw and Swai strips among the taco shells – and enjoy!

Vietnamese shrimps export price to US at their highest

Sunday, January 16th, 2011

The price of Vietnamese shrimps exported to the US is the highest compared to other destination markets, according to the Vietnam Association of Seafood Exporters and Processors.

Following statistics, the price of shrimps exported to the US reached US$12 per kilogram in late 2010, up by 20-30 percent compared to the same period in 2009.

This increase was due to the oil spill in the Gulf of Mexico in mid-2010. Shrimp production in the US meets about 10 percent of its domestic consumption, resulting in the increase of Vietnam’s exports to the country over the past 20 years.

Source: VASEP