In April alone, exports of dried sea fish of all kinds increased by 65% to nearly USD 26 million. Accumulated over the first four months of the year, this product has earned nearly USD 78 million, an increase of 33% over the same period last year. Currently, the two most popular types of Vietnamese dried fish are anchovy and yellowstripe scad.

Vietnam's seafood exports to key markets fell sharply in the first four months of the year, reflecting the impact of inflation and economic downturn in countries with the demand for seafood imports and consumption.

The main export items were still in negative growth in April. Pangasius exports fell the most, negative 52%, shrimp decreased by 35%, tuna decreased by 38% and octopus decreased by 11%.

Other marine fish products tended to record better growth as only recorded slight decrease of 6.3% over the same period last year. Fresh/frozen fish fillets and fish cakes all saw a decrease in sales, while dried fish and canned fish had higher export turnover compared to the same period last year.

Particularly in April, exports of dried sea fish of all kinds increased by 65% to nearly USD 26 million. Accumulated over the first four months of the year, this product earned nearly USD 78 million, an increase of 33% over the same period last year. The two most popular types of Vietnamese dried fish today are anchovy and yellowstripe scad.

In which, anchovy accounted for 66%, yellowstripe scad accounted for 14%. China is the largest market for Vietnamese dried fish, accounting for 56%.

The results of the first four months of this year showed that only Malaysia reduced the demand for Vietnamese dried fish, the remaining four markets increased imports, of which China increased by 72%.

According to VASEP: "The development in Vietnam's exports of dried fish products has shown that, in an inflationary environment, consumers have changed their habits, when prices influence their buying and selling behaviour. Fresh/raw products are gradually being replaced by dry and canned goods".

According to VASEP, currently, seafood suppliers, besides the pressure to adjust prices, must also pay attention to adding value for products to create demand. For example, with fish products, many distributors around the world are focusing on providing fish that has been cut into pieces, pre-marinated, ready-to-eat or pre-packaged with spices and processing instructions, etc.

Kylie Nguyen