Fishy tales: An insight into how the Vietnamese industry compares to Australia’s, by Lara Webster, ABC Rural, 31 August 2016.

An edited extract of the original article is reproduced below.

There is plenty of talk about value-adding to meat and produce, but how do you do that to seafood?

That was something that sparked the interest of North Queensland fisherman, Mark Ahern, after a recent trip to Vietnam to attend the 2016 Vietfish conference…

[Video: “Our filleting guys and gals are good, but I met this guy in Vietnam and he’s unreal!” To view the video to see just how good, click here.]

One area that really caught the Mackay-based fisherman’s eye was just how good his Vietnamese counterparts were at value-adding to their seafood.

He said while Australian seafood was recognised as some of the best in the world, the industry could do more in the space of value-adding to its products once they were out of the water and in the shop.

“Just their beautiful packaging of prawns … different tastes and the way they add to it be it sweet and sour [sauce], they do a fantastic job of that and we could certainly learn a lot from them,” Mr Ahern said…

At the start of his trip, Mr Ahern visited a Vietnamese fish farm, which he described as “staggering”…

He was also astounded by the hygiene standards of the commercial fishing industry.

“The cleanliness and hygiene of the place was unbelievable … we had to get dressed up and — no joke — the only thing that was showing was our eyes,” Mr Ahern said…

 

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