Sourcing from Vietnam · Vietnam → World
Sourcing Seafood from Vietnam: Verified Shrimp, Pangasius and Tuna Processors
Vietnam is one of the world's major seafood exporters, best known for farmed shrimp and pangasius and a wide range of value-added products. GLG helps importers and retailers find verified processing plants, check certifications and market approvals, and ship frozen cargo with a controlled cold chain.
Key products
- Whiteleg (vannamei) and black tiger shrimp: raw, cooked, peeled, breaded
- Pangasius fillets, well-trimmed, with agreed glazing and treatment
- Tuna: loins, steaks, saku and canned tuna
- Squid and octopus, whole cleaned, rings and cut
- Clams, mussels and other molluscs
- Fish such as mackerel, barramundi and tilapia
- Surimi and surimi-based products
- Ready-to-cook and value-added seafood for retail and food service
Sourcing regions
- Mekong Delta (An Giang, Đồng Tháp, Cần Thơ, Vĩnh Long) – pangasius farming and processing
- Cà Mau and the southern coast – shrimp farming and large shrimp processing plants
- Khánh Hòa and the South Central coast – tuna, seafood processing and fishing ports
- Vĩnh Long and Đồng Tháp coast – clams and other molluscs
- Đà Nẵng and Central coast – squid, octopus and fish processing
Common HS codes
| HS code | Description |
|---|---|
| 0303 | Frozen fish, excluding fillets |
| 0304 | Fish fillets and other fish meat |
| 0306 | Crustaceans, including shrimp |
| 0307 | Molluscs, including squid, octopus and clams |
| 1604 | Prepared or preserved fish, including canned tuna |
| 1605 | Prepared or preserved crustaceans and molluscs |
HS codes are indicative. Confirm the exact classification of your product before you declare it.
Certifications buyers ask for
- Listing as an approved establishment for the EU and other markets that require it
- HACCP, including US FDA seafood HACCP compliance and FDA facility registration
- BRCGS Food Safety or IFS Food for retail programmes
- ASC or BAP for farmed seafood, MSC chain of custody for wild-caught species
- IUU catch certificates for wild-caught seafood exported to the EU
- Import monitoring documentation for certain species sold to the United States
Logistics notes
- Frozen seafood ships in 40-foot reefer containers at minus 18 degrees Celsius or colder, often set around minus 20 to minus 25.
- Pre-cool containers and load quickly from cold storage to limit temperature rise during stuffing.
- Use data loggers and keep the temperature record with the shipping documents.
- Southern plants export via Cát Lái and Cái Mép; central plants can use Đà Nẵng or Quy Nhơn.
- Live and chilled seafood requires air freight and careful packing with gel ice or oxygen.
Sourcing tips
- Specify net weight, glazing percentage, count per kilogram or pound and any additives or treatment allowed.
- Confirm the plant code is approved for your destination market before ordering.
- Ask for antibiotic residue test reports and plan independent tests for first shipments.
- For the US, check whether anti-dumping or countervailing duties apply to the product and the exporter.
- Audit traceability from farm or vessel to finished product, especially for certified programmes.
Vietnam as a seafood origin
Seafood is one of the most important export sectors of Vietnam. The Mekong Delta is the global centre of pangasius farming, while shrimp farming and processing are concentrated along the southern coast. Central coastal provinces add tuna, squid, octopus and other wild-caught species. Vietnamese processors are known for flexibility in value-added products such as peeled, cooked, breaded and ready-to-cook items, and many hold certifications required by major retailers. Production of farmed species continues throughout the year, while wild-caught supply depends on fishing seasons and weather.
Key product specifications
| Product | Typical specification | Points to agree |
|---|---|---|
| Vannamei shrimp | HOSO, HLSO, PD, PUD, PDTO, cooked | Count, glazing, net weight, soaking |
| Black tiger shrimp | HOSO, HLSO, PD, large counts | Count, colour, glazing |
| Pangasius fillets | Well-trimmed, white or light pink | Fillet size, glazing, moisture, treatment |
| Tuna | Loins, steaks, saku, CO or non-CO | Grade, colour, histamine |
| Squid and octopus | Whole cleaned, rings, cut | Size, glazing, treatment |
Glazing and net weight are among the most frequent sources of disputes. Write the declared net weight, glazing method and test procedure into the contract.
How GLG sources and verifies
We shortlist processors with the right species, product forms, capacity and market approvals, then verify business registration, export history, plant approval codes, certifications and traceability systems. Plant visits cover hygiene, cold storage and processing lines. We coordinate samples, residue tests, pre-shipment inspection including net weight and glazing checks, and supervise reefer loading.
Buying process and terms
Seafood is commonly sold CFR or CIF to the destination port, with FOB used by buyers who control their own freight. Payment is often a deposit with balance against documents, or a letter of credit for new relationships. Retail programmes usually include specifications, packaging artwork and audit requirements agreed before the first order.
Documents and compliance checks
A seafood shipment file normally includes the commercial invoice, packing list, bill of lading, health certificate issued by the Vietnamese competent authority, certificate of origin and, where relevant, catch certificates, certificates of analysis and certification scheme documents. For the United States, importers must also comply with FDA requirements and, for certain species, provide harvest and chain of custody information. GLG reviews these documents with the exporter before shipment and checks that plant codes, product descriptions, weights and lot numbers match across the file and the carton labels.
Risks to manage
- Antibiotic or chemical residues leading to rejection or import alerts.
- Excessive glazing, soaking or water retention agents that reduce real net weight.
- Temperature abuse during storage, stuffing or transit.
- Missing catch certificates or traceability records for wild-caught species.
- Trade remedy duties in the United States that differ by exporter.
The EU continues to apply strict controls on IUU fishing to wild-caught seafood from Vietnam. Farmed products and wild-caught products with complete catch documentation can still be exported.
Frequently asked questions
What is the difference between HOSO, HLSO and PD shrimp?
HOSO is head-on shell-on, HLSO is headless shell-on and PD is peeled and deveined. Each form has its own count ranges and price levels.
Can you check net weight and glazing before shipment?
Yes. Inspectors can thaw and weigh sample cartons according to an agreed method and report net weight, glazing and count against your specification.
Do Vietnamese seafood exporters have EU approval?
Many processing plants are listed as approved establishments for the EU. We confirm the specific plant code during verification.
GLG connects, verifies and coordinates, but is not a party to the sales contract: the purchase agreement, price and performance obligations are between buyer and seller. Verification and inspection results reflect conditions at the time of the check and do not guarantee future performance.