Ca Mau crab and the mangrove coast
Why crab from Vietnam’s southern tip is known for firm meat and rich roe, and what the name "Ca Mau crab" means for buyers.
A guide to Vietnamese seafood
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Knowledge, how to choose, dish ideas and Vietnamese sea specialties.
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HS codes and scientific names: why importers always ask
Two small details in a product file that decide duties, paperwork and whether both sides mean the same product.
Keeping live seafood in good condition on the way and in the kitchen
How long live seafood keeps depends a lot on the first hours after purchase. The basics for crab, lobster and sea snails.
A seafood menu idea for a party of ten
A balanced menu of showpiece and filling dishes, with a way to estimate how much seafood to order for ten guests.
Spotted babylon and scallops of central Vietnam
Two shellfish familiar on Vietnamese tables, linked to Khánh Hòa and the central coast.
Live, fresh, frozen, processed: the four forms of seafood
The same product sold in a different form changes its price, transport and use. This guide explains each form so you can order what you need.
Thawing seafood properly to keep its flavour
Poor thawing makes seafood lose moisture, turn mushy and become less safe. Three good methods and what to avoid.
Sun-dried squid: grilled, fried or stir-fried
Squid dried under one day’s sun keeps its sweetness and chewiness. Three popular ways to cook it and how to keep it tender.
One-sun dried squid from Phan Thiết
A coastal gift shaped by the sun and wind of Bình Thuận: squid dried under a single day’s sun to keep it sweet and tender.
Roe crab and meat crab: the difference and which to choose
Two everyday terms at the market and in wholesale orders. Knowing them helps match the crab to the dish, the menu and the budget.
Telling fresh shrimp from injected or soaked shrimp
Common signs to watch for when choosing shrimp, and why buying from a clear source is still the safest approach.
Restaurant-style steamed grouper with soy
A banquet and restaurant classic. The main steps and tips for evenly cooked, tender but firm fish.
Lobster from Bình Ba and Phú Yên, and cage farming
The sheltered bays of central Vietnam are home to cage-farmed lobster. The two common species and what built the region’s reputation.
Telling lobster, mantis shrimp and shrimp apart
Three groups with similar names and very different bodies. A few visible features help you tell them apart.
How to choose a firm, full Ca Mau crab
A few simple checks in the hand help you spot a firm crab, avoid a hollow one and pick the right roe or meat crab.
Lobster: steamed, grilled or served raw
Three popular ways to prepare lobster, each suited to a type of lobster and a style of meal, with tips to keep the sweetness.
Ca Mau crab and the mangrove coast
Why crab from Vietnam’s southern tip is known for firm meat and rich roe, and what the name "Ca Mau crab" means for buyers.
Vietnam’s seafood exports: figures and market requirements
Recent figures on Vietnam’s seafood exports and the main rules a shipment to China, the EU and the United States usually has to meet.
Questions to ask when buying live seafood
A list of questions that helps buyer and seller agree on origin, specifications and delivery before confirming an order.
Three crab dishes for a family meal
Steamed crab, tamarind crab and bánh canh cua: three familiar flavour directions in a Vietnamese meal.
Tôm tít, bề bề, tôm tích: one seafood, many names
One seafood group goes by different names across Vietnam, which is worth knowing when discussing domestic orders.
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