Product

Solid support from trustworthy producers of various seafood products across regions throughout Vietnam allows us to effectively and happily assist you with your sourcing and purchasing decisions.

At Silvera, we have one and only one goal - to better your purchases, making them easier and more efficient. We are eager to introduce you a wide product range with detailed information from prestigious supplies. Leave us your inquiries and let us take care of them for you. Before that, we would like to invite you to take a short tour, exploring the seafood products we are offering through 5 main following product lines.

Shrimp
Shrimp
Shrimp
Black tiger shrimp Scientific name Penaeus monodon
Product forms  HOSO, HLSO, PDTO, PD, CPDTO, CPD
Availability All year round
Main harvest seasons Usually around March to October 
Farming areas Southwestern Vietnam
Certificates HACCP, HALAL, BRC, IFS

 

Vannamei shrimp   Scientific name Litopenaeus vannamei
Product forms  HOSO, HLSO, PDTO, PD, CPDTO, CPD
Availability All year round
Main harvest seasons From April to July
From September to November
Farming areas Southwestern and Central Vietnam
Certificates HACCP, HALAL, BRC, IFS

Vietnam has more than 600,000 hectares of shrimp farming with two main species of black tiger shrimp and whiteleg shrimp.

Vietnam is a leading producer of black tiger shrimp in the world with a production of 300,000 tons per year. This is the traditional species for many past years while whiteleg shrimp has been cultivated in different provinces in the country since 2008.

Farming areas are concentrated in Mekong Delta provinces. Top 5 provinces with the largest shrimp farming area Ca Mau, Bac Lieu, Soc Trang, Ben Tre and Kien Giang.

(Source: VASEP)

Value Added Seafood
Value Added Seafood
Value Added Seafood

Breaded shrimp, breaded fish and sushi ebi are produced at BRC certified factories in Southwestern and Central Vietnam suitbable for those importers supplying to HORECA that serve Japanese style products as well as convenient finger foods.

Pangasius
Pangasius
Pangasius
Scientific name Pangasius hypophthalmus
Commly used commercial names 

Pangasius, Basa (especially in Canada and Australia), Swai (especially in the US), Cream Dory (especially in Middle East, Philippines and Singapore) and Sutchi (especially in Singapore)

Product forms 

Fillet, Portion, Cube, Steak, HGT, Butterfly, Whole round

Availability All year round
Main harvest seasons All year round, it takes approximately from 8 to 10 months for the fish to fully grown and be ready for harvesting
Farming areas Along Mekong Delta area
Certificates HACCP, HALAL, BRC, IFS, ISO 22000, ASC

Pangasius has been raised and developed mostly in 10 Mekong Delta provinces in Vietnam including An Giang, Dong Thap, Tien Giang, Can Tho, Vinh Long, Ben Tre, Hau Giang, Soc Trang, Tra Vinh, Kien Giang, and two provinces (Tay Ninh and Quang Nam) with total farming area of 6,078 hectares (in 2017) and expected to rise up to 7,600 – 7,800 hectares in 2020. Provinces of Can Tho, An Giang and Dong Thap are the leading culture regions of pangasius in Mekong Delta, accounting for over 75% of the total national pangasius production. Pangasius industry is self-controlled in raw material sources toward sustainable production chain. 

 

Pangasius is getting more and more popular in the world thanks its heath and nutrition. The fish was exported to 132 countries and territories in 2018, including demanding markets such as the EU, Brazil, USA, Australia and Canada.

There are nearly 100 pangasius factories in Vietnam, most of which are located along the Mekong Delta. The majority of these establishments are equipped with advanced equipment and technology, allowing several automatic stages of production line and producing added value products.  

(Source: VASEP)