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Project to revive exports of deadly puffer fish
From prohibited puffer fish, Viet Nam plans to produce a total of 800 to 1,000 tonnes of products worth up to US$10 million by the end of 2012.
This is one of the main objectives of a pilot project to expand the use of puffer fish while taking food safety guidelines issued by the Ministry of Agriculture and Rural Development (MARD) into account.
Puffer fish is famous for its poisonous skin and internal organs which are highly toxic to humans. In 2003, due to a high number of food poisoning cases caused by puffer fish, the Government prohibited the processing, trade and use of puffer fish in any form.
However, its meat is considered a delicacy due to its high protein content and delicious taste. Recent research showed that the poison from puffer fish could actually be turned into medicines to cure several diseases, said MARD Deputy Minister Luong Le Phuong.
Phuong said orders for puffer fish from South Korea, Japan and China had been on the rise. Realising puffer fish could become a valuable export item, coupled with Viet Nam having large reserves of puffer fish along its coastline, the ministry has proposed resuming the puffer fish trade.
However, to avoid the toxic nature of the puffer fish’s poison affecting workers during production or end-users, stricter measures will be implemented. Regular training workshops to introduce safe methods to catch, preserve, process and trade puffer fish will be regularly held.
At the same time, the ministry will conduct research to identify the toxic content of different species of puffer fish and the impact of preservation methods on the poison through the whole process from catching to processing.
The three-year project, if approved, will be implemented in five coastal provinces including Quang Ninh, Nghe An, Phu Yen, Khanh Hoa and Kien Giang.
The project is likely to cost VND45-50 billion ($2.5-2.8 million) with the budget coming from the State and localities as well as enterprises themselves.
Puffer fish is prohibited to sell in Viet Nam due to its toxicity but is a delicacy in South Korea, China and Japan.
vietnamnet, vietnamplus
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