In the early days of spring, fishing villages in eastern Dak Lak have become bustling once again as ocean tuna and lobster enter a new fishing and production season with high expectations. Changes in the organisation of production, preservation and consumption of these two flagship marine products are gradually enhancing economic value, enabling the essence of the sea to reach international markets.

According to local fishermen, tuna catches at the beginning of this year have shown relatively consistent quality, with a higher proportion meeting export standards compared with previous periods. Pham Loc, a fisherman from Tuy Hoa ward, said that strict compliance with fishing and preservation procedures has helped maintain flesh colour, freshness and elasticity, meeting the requirements of demanding markets such as Japan, the EU and the United States.

Ocean tuna, a seafood product with high export value.

A notable change in recent years has been a shift in production mindset. Currently, tuna are bled immediately after harvesting and placed straight into deep-freeze holds at -60°C. This is a key factor enabling the fish to meet sashimi-grade processing standards. The process was adopted from Japanese partners and is now being expanded across the offshore fishing fleet.

According to Le Van Hong, Director of Ba Hai Joint Stock Company, rather than exporting whole fish, stepping up deep processing significantly increases product value. He affirmed “Tuna from eastern Dak Lak are gradually forming a complete value chain, from harvesting and preservation to processing and consumption, thereby carrying the flavour of Vietnam’s seas to even the most demanding markets”.

Alongside offshore fishing, lobster farming continues to be a bright spot in the local marine economy. Xuan Dai Bay, with favourable hydrological conditions, is assessed as an ideal environment for cage-based lobster farming, producing distinctive meat quality that is well regarded by the market.

In recent years, lobster farmers have gradually changed production methods. Instead of relying entirely on natural feed sources, many households have shifted to industrial feed, combined with water environment monitoring, to limit disease outbreaks and improve productivity.

Song Cau fishermen harvesting lobsters

Notably, Song Cau has been recognised by the Vietnam Global Record Organisation (VietKings) as the locality with the greatest number of dishes made from lobster, contributing to the promotion of culinary value associated with this distinctive product. This is not only a cultural factor but also opens up opportunities for tourism and service development linked to the marine economy.

According to Dang Thi Thuy, Deputy Director of the Department of Agriculture and Environment, the province has identified the marine economy as one of its development pillars, with a focus on deep-freeze preservation technology, sustainable exploitation and deep processing. The objective is to shift from fragmented production to value-chain-based production aligned with orders and international standards.

In practice, when fishermen and enterprises jointly change their mindset, marine products no longer remain merely a natural advantage but become high-value commodities, contributing to increased incomes and long-term livelihood stability for coastal communities.

Translated by KHUONG THAO