Small Indigenous Species (SIS), such as Mola and Dhela, supply essential micro-nutrients, strengthening nutrition and reducing malnutrition (SDG 2 and SDG 3). At the same time, income generated from rural aquaculture improves access to clean water and sanitation (SDG 6), creates employment across production and processing (SDG 8), and reduces poverty and inequality (SDG 1 and SDG 10). Innovative farming systems, including rice-fish and integrated fish-vegetable ponds, support climate action (SDG 13) while conserving aquatic biodiversity (SDG 14) and promoting responsible consumption (SDG 12).

From stabilizing urban fish supplies through rooftop and peri-urban aquaponics (SDG 11) to fostering partnerships among government, private enterprises, and research institutions (SDG 16 and SDG 17), Bangladesh’s aquaculture sector illustrates the potential of a climate-adapted, sustainable, and socially inclusive food system. This story is not just about production; it reflects how a deltaic nation is transforming environmental and socioeconomic challenges into opportunity, offering a blueprint for the Global South on the path toward the 2030 SDGs.

The Economic Anchor: From Ponds to Prosperity

Bangladesh’s aquaculture transformation is remarkable. By 2026, the sector contributes over 3.5% to national GDP and roughly 25.7% to agricultural GDP, supporting the livelihoods of nearly 19 million people, or about 12% of the population.

The country is also moving beyond raw exports toward value-added production. Modern processing facilities in Khulna and Chattogram now comply with stringent EU and US traceability, HACCP standards, allowing Bangladesh to compete in premium international seafood markets.

Innovations such as Integrated Multi-Trophic Aquaculture (IMTA), cultivating shrimp alongside seaweed and mussels, are diversifying income streams while reducing ecological pressure, lowering the risks associated with monoculture dependency.

The “Nature’s Multivitamin” Strategy

While exports fuel economic growth, nutrition remains at the heart of Bangladesh’s aquaculture strategy. Mola and Dhela are exceptionally rich in Vitamin A, iron, zinc, and essential fatty acids, making them critical in combating micro-nutrient deficiencies that remain widespread in rural communities. Unlike larger commercial species, SIS are often consumed whole head, bones, and organs maximizing their nutritional impact, particularly for women and children.

Through carp-SIS polyculture systems, farmers are not only increasing productivity but also reshaping household nutrition. Larger carp generate income in the market, while SIS are retained for family consumption, creating a built-in mechanism for both income security and dietary diversity. This integrated approach directly supports SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-being), with growing evidence linking it to reductions in childhood stunting and hidden hunger in aquaculture-dependent communities.

More than a farming technique, this model represents a paradigm shift in which aquaculture is no longer viewed solely as a source of revenue, but as a public health intervention embedded within food systems. In doing so, Bangladesh is positioning itself at the forefront of nutrition-sensitive aquaculture, offering a scalable and replicable solution for other developing nations facing similar challenges.

Innovation Under Pressure: The Tech-Driven Delta

Climate stress has become a catalyst for innovation across Bangladesh’s aquaculture landscape, driving a shift from traditional practices to data-driven and climate-adaptive systems.

In key production hubs such as Mymensingh and Jessore, “Smart Pond” technologies are redefining farm management. IoT-enabled sensors continuously track critical water quality parameters such as dissolved oxygen, pH, and temperature are translating real-time data into actionable insights delivered directly to farmers’ mobile devices. This precision-based approach not only optimizes feeding and reduces input costs but also minimizes the risk of sudden mass mortality events, a major source of financial loss in aquaculture.

At the same time, Bangladesh’s salinity-affected coastal belt is undergoing a strategic transformation. Through salt-tolerant aquaculture, farmers are diversifying into high-value species such as Artemia (brine shrimp), mud crab, and brackish-water finfish like sea bass (Koral). This shift reflects a broader transition from vulnerability to climate-smart resource utilization, where saline intrusion is no longer a constraint but a productive asset.

Rather than resisting environmental change, Bangladesh is learning to work with it, leveraging technology and ecological adaptation to convert climate pressure into economic opportunity. In doing so, the country is setting a precedent for how aquaculture systems in climate-vulnerable regions can evolve to remain both resilient and profitable.

The Social Fabric: Inclusion Beneath the Surface

Sustainability in Bangladesh’s aquaculture sector is not only ecological or economic; it is fundamentally social. The long-term success of the Blue Revolution is increasingly tied to how equitably its benefits are distributed across communities.

Women are emerging as key actors within the aquaculture value chain, particularly in feed management, hatchery operations, and post-harvest processing. Their participation is not merely supportive; it is reshaping household economies by increasing income stability, improving nutrition, and strengthening decision-making roles within families.

At the same time, Community-Based Aquaculture (CBA) models are opening new pathways for inclusion. By granting landless and marginalized groups access to government-owned water bodies (Khas lands), these initiatives are transforming common resources into shared economic assets. This approach not only creates livelihoods but also fosters local stewardship, accountability, and collective management of aquatic resources.

Together, these inclusive practices ensure that the gains of aquaculture extend beyond commercial producers, embedding resilience at the community level. In this sense, Bangladesh’s aquaculture model is not only productive but also demonstrates how social equity can be integrated into the foundation of sustainable blue growth.

Challenges on the Horizon

Despite its rapid growth, Bangladesh’s aquaculture sector faces a set of interconnected challenges as it moves toward its ambitious 2031 production target of 8.5 million metric tons. Addressing these constraints will be critical for sustaining long-term growth and global competitiveness.

1. Feed Sustainability and Cost Pressure

The sector remains heavily dependent on imported fishmeal and fish oil, exposing farmers to global price volatility and supply disruptions. Developing alternative protein sources such as insect-based feed, algae, and agricultural by-products is essential to reduce costs and improve environmental sustainability.

2. Climate Volatility and Environmental Stress

Rising temperatures, erratic rainfall, salinity intrusion, and increasingly frequent cyclones continue to threaten production systems. Strengthening climate-resilient infrastructure is crucial to minimize losses and ensure continuity.

3. Traceability and Market Compliance

As export markets tighten regulations, particularly in the EU and US, ensuring end-to-end traceability has become a necessity. However, integrating smallholder farmers into digital tracking systems remains a challenge, requiring investment in technology, training, and standardized protocols.

4. Disease Management and Biosecurity

Disease outbreaks, especially in shrimp farming, pose a persistent risk to productivity and export stability. Weak biosecurity practices and limited diagnostic capacity can lead to large-scale losses. Strengthening early warning systems, hatchery standards, and farm-level biosecurity is essential.

5. Access to Finance and Technology

Small-scale farmers often lack access to affordable credit, insurance, and modern technologies. This limits their ability to adopt innovations such as smart aquaculture systems, quality feed, and improved seed. Expanding financial inclusion and extension services is key to scaling sustainable practices.

6. Governance and Institutional Coordination

Fragmented policies, regulatory gaps, and limited coordination among stakeholders can slow progress. Strengthening governance frameworks, public-private partnerships, and research-extension linkages will be critical to ensure coherent sectoral development.

Aquaculture sets Bangladesh apart through its ability to align economic growth with social and environmental priorities. From improving rural livelihoods and nutrition through Small Indigenous Species (SIS) to advancing climate-smart practices and inclusive governance, the sector has evolved into a multi-dimensional development engine. Its experience demonstrates that even under intense climate pressure, vulnerability can be transformed into opportunity through innovation, policy support, and community engagement.

As the world moves closer to the 2030 Sustainable Development Goals (SDGs), the lessons emerging from Bangladesh’s delta are clear: the future of aquaculture lies not only in increasing production, but in building systems that are resilient, equitable, and environmentally sound. In this regard, Bangladesh offers a compelling blueprint for the Global South, where water is being reimagined as a foundation for sustainable growth and shared prosperity.

Md. Shofiullah
Student, Department of Oceanography
Noakhali Science and Technology University

The post The Blue Revolution: How Bangladesh is decoding the future of sustainable aquaculture appeared first on Seafood Network BD.

As a partner organisation of ANB, Seafood Network Bangladesh (SNB) attended the workshop to cover industry developments and promote sector-wide knowledge sharing. Representatives from FISHBYTE, another ANB partner, were also present and participated actively in the discussions.

Broad Representation Across Government, Academia, and Industry

The event was chaired by Prof. Dr. Md. Monirul Islam (University of Dhaka / BFRF).
Mr. Abu Tahir Muhammed Zaber, Secretary of the Ministry of Fisheries and Livestock, attended as Chief Guest.

Distinguished Special Guests included:

• Dr. Md. Abdur Rouf, Director General, Department of Fisheries
• Rear Admiral Dr. Khandakar Akhter Hossain, Vice-Chancellor, Bangladesh Marine University

The workshop began with a welcome session and an introduction to ANB delivered by Prof. Dr. Md. Lifat Rahi of Khulna University (BSFF).

ANB’s partner organizations represented at the event included Bangladesh Marine University (BMU), Bangladesh Shrimp and Fish Foundation (BSFF), Bangladesh Fisheries Research Forum (BFRF), private sector partner FISHBYTE.

Workshop Sessions and Key Presentations

The workshop aimed to:

• Share findings from recent regional dialogues with shrimp, finfish, hatchery, and smallholder farming communities.
• Facilitate policy-oriented discussions between government, researchers, industry, and field-level actors.
• Identify strategic priorities needed to guide a future National Aquaculture Policy.

Keynote presentations included:

• Dr. Md. Motaleb Hossain – Current status and advancement of Bangladesh’s aquaculture sector
• Prof. Dr. Md. Abdul Wahab – Why Bangladesh needs a National Aquaculture Policy
• Dr. Maria Zaman – Integrating Gender Equality and Social Inclusion (GESI) into aquaculture development

Following the technical session, a panel discussion and an open floor dialogue allowed participants to exchange practical perspectives on industry challenges, governance gaps, and policy opportunities.

Toward a More Sustainable and Inclusive Aquaculture Policy

The workshop concluded with shared expectations to:

• Establish clear and actionable policy priorities for sustainable aquaculture development.
• Strengthen knowledge-sharing mechanisms between government, academia, private sector, and farming communities.
• Enhance stakeholder networking to encourage coordinated sector growth.
• Develop practical, inclusive, and climate-resilient recommendations for the proposed National Aquaculture Policy of Bangladesh.

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The first training, “Pilot Capacity Building & Practical Field-Based Engagement and Demonstration for Farmers,” focused on smallholder aquaculture challenges. The second, “Nursery Pond Knowledge Building for Women & Practical Demonstration,” was exclusively dedicated to empowering women farmers with the knowledge and skills required to manage and operate nursery ponds as viable enterprises.

Both sessions combined classroom theory with extensive field demonstrations, allowing participants to learn about pond preparation, biosecurity, water quality testing (pH, alkalinity, salinity), feed management, disease prevention, and economic record-keeping. Farmers not only observed but also practiced techniques such as liming, fry handling, and water testing — a rare and invaluable opportunity that was deeply appreciated.

Participants expressed their heartfelt gratitude, noting that this was the first time they had received such detailed, hands-on guidance. Many shared that if they had been trained in this way earlier, their farming practices could have already improved significantly.

The trainings were facilitated by FISHBYTE adviser Mr. Taslim Mahmood, an internationally renowned Bangladeshi shrimp consultant with experience across Qatar, Vietnam, Cambodia, Thailand, Malaysia, and Sri Lanka. His practical demonstrations and global expertise resonated strongly with the participants. The sessions also saw the presence of FISHBYTE’s founder, Zubair Khan, Seafood Network Bangladesh’s women empowerment coordinator, Rezwana Shafique, Shushilan’s Program Director, Satchinando Biswas, and Program Implementation & Technical Team Leader, Rajib Ghosh, among others. On the second day, the Upazila Senior Fisheries Officer attended the nursery pond training, expressing his satisfaction with the initiative.

These programs were part of Activity #6 under ANB (Aquaculture Network of Bangladesh) — a multi-stakeholder platform launched in February 2025 through its inaugural workshop in Dhaka, attended by national and international partners. ANB unites national NGOs, universities, private enterprises, and global research organizations to tackle Bangladesh’s aquaculture challenges collaboratively. Activity #6 is being supported by partners including Khulna University, Evolved Research & Consulting (ERC, UK), MacAlister Elliott & Partners (MEP, UK), and the UK Government’s Centre for Environment, Fisheries and Aquaculture Science (Cefas).

By highlighting both sustainable, nature-based shrimp farming and women’s empowerment in aquaculture, these trainings marked a meaningful step forward for the coastal communities of Paikgacha. With continued collaboration among partners, the ANB aims to scale such initiatives, creating resilient livelihoods and fostering equitable growth across Bangladesh’s aquaculture sector.

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She said the number of open waterbodies in the country is shrinking fast, which is a major threat to fish production. “We must identify important waterbodies, set up sanctuaries, and make sure our policies directly deal with these challenges. Protecting open-water fisheries is the only way to secure our biodiversity for the future,” she urged.

Farida Akhter also warned that many native fish are facing the risk of genetic extinction. She reminded that fish are an essential part of the Bangladeshi diet and conserving them is important not only for the country but also for global fisheries.

Highlighting the achievements of BFRI, she said the institute has successfully restored 41 local fish species that were once close to extinction, out of a total of 64 species under threat.

She also expressed concern about harmful fishing practices, such as the use of poison and electricity, which destroy aquatic life. Pollution, especially from plastics, is worsening the problem. “The recent global meeting on plastic waste could not reach an agreement. Since the proposed treaty was harmful for both people and nature, Bangladesh did not sign it,” she explained.

The seminar was chaired by BFRI Director General Dr Anuradha Bhadra and attended by senior officials, scientists, fishers, and other guests.

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While global demand for seafood is rising, pressure on our oceans is growing. Overfishing, habitat loss, climate change, and user conflict all threaten the sustainability of seafood’s future. But with MSP, there is a solution—and hope. Enter the future of Marine Spatial Planning (MSP)—a science-based approach that is redefining the face of our oceans.

Prepare to discover the revolutionary world of Marine Spatial Planning (MSP)—an inclusive, evidence-based process revolutionizing how we manage, use, and protect the oceans. With mounting ocean pressure, MSP offers a systematic process enabling efficient management of sea resources and maintaining ecosystem integrity for economic development.

For the seafood industry, where productivity, sustainability, and long-term sustainability often stand in contradiction with each other, MSP is becoming a game-changer.

What Is Marine Spatial Planning (MSP)?

Marine Spatial Planning is a harmonized, multisectoral act of space assignment in marine regions for various human uses while maintaining the health of the marine environment. It’s essentially ocean zoning that helps countries and regions figure out what goes in the ocean. It also helps to conserve, save room for commerce, and accommodate communities’ requirements.

Marine Spatial Planning is an open, evidence-based approach to decision-making that helps governments and stakeholders manage ocean space more efficiently and sustainably. It’s urban planning for the sea.

Imagine it like land zoning, but for our oceans. Municipalities employ land zoning to plan development, but MSP allocates marine space for:

• Wild capture fisheries
• Aquaculture sites
• Shipping lanes
• Marine protected areas (MPAs)
• Renewable energy developments (e.g., offshore wind farms)
• Tourism and recreation
• Fish grounds

All of these are planned and coordinated to minimize conflict and provide the best possible ocean health. Unlike single-sector, conventional management, MSP pursues a holistic, ecosystem-based management, balancing environmental, social, and economic objectives.

Why MSP Matters for the Seafood Industry

With uncertainty in the environment and growing global demand for seafood, Marine Spatial Planning is no longer a choice. It’s a necessity. As aquaculture develops rapidly and fisheries increasingly become industrialized, ocean ecosystems face record pressure.

MSP is welcome news for the seafood industry. Here is why MSP is a win for the seafood sector:

1. Reducing Resource Conflicts

Without spatial definition, different ocean users (shipping, aquaculture, fisheries, energy) will intersect and cause conflicts and unsustainable use.

MSP delineates and defines zones, enabling stakeholders to avoid conflicts and work more efficiently. For instance, setting aside some zones for aquaculture reduces interference with sea tourism or commercial fishing.

Data Insight: A report by a 2022 European MSP Platform noted a 27% reduction of conflict zones following the application of spatial planning to Baltic Sea zones.

2. Improving Sustainable Aquaculture

With wild fisheries approaching biological limits, aquaculture will supply more than 60% of the world’s seafood in 2030. MSP maximizes locations for fish culture, taking into account water quality, risk of disease, environmental impacts, and distance from markets.

Through ecologically optimal site identification and avoiding overstocking, MSP enables:

• Greater production efficiency
• Fewer disease outbreaks
• Enhanced environmental performance

Example: Vietnam’s marine spatial planning achieved a 40% increase in productive aquaculture area with little pollution and loss of habitat.

3. Increased Ecosystem-Based Management

MSP prevents seafood harvesting from sacrificing the integrity of ecosystems. It takes into account:

• Spawning and nursery grounds
• Fish migration patterns
• Sensitive habitats like coral reefs and seagrass beds

This allows fisheries to transition to ecosystem-based management, reducing bycatch, habitat damage, and long-term stock declines.

4. Climate Change Resilience

Sea level rise, ocean acidification, and changing temperature regimes are modifying fish distribution and productivity.

MSP provides a strategic means for climate proofing seafood operations, building resilient areas for aquaculture, fisheries relocation areas, and adaptive management measures.

Insight: A World Bank report indicates that MSP can be employed as an anticipatory climate adaptation instrument, especially in coastal countries at risk.

Challenges in Implementing MSP

MSP is faced with practical challenges, even though it is promising. It’s difficult to apply on the ground because:

1. Data Gaps & Technical Capacity

Quality data—bathymetry, presence of species, socioeconomic surveys, and oceanographic features are required for quality MSP.

In the majority of nations, no dependable data are available on fish stock, ocean currents, and seabed topography. They lack analytical facilities.

2. Stakeholder Engagement & Governance

MSP requires coordination among ministries (fisheries, environment, tourism), the private sector, NGOs, and local communities. Inability for stable coordination and governance loopholes may hinder implementation.

MSP calls for coordination between fisheries, tourism, shipping, and energy, typically an administrative nightmare.

3. Funding and Political Will

Marine area mapping, monitoring, and managing require ongoing investment. Where short-term economic gain is given higher priority than long-term planning in a country, MSP may be underfinanced or relegated to secondary status.

4. Equity and Inclusion

MSP processes generally do not cover small-scale fishers, women in fisheries, and indigenous people. But these small-scale fishers and locals are significantly reliant on marine resources.

FAO Fact: In only 38% of coastal countries today, there is some form of MSP that is in place, varying in effectiveness and inclusiveness.

Bangladesh and Marine Spatial Planning: A Golden Opportunity

With a 710 km coastline and a 121,110 sq. km Exclusive Economic Zone (EEZ) from the Bay of Bengal, Bangladesh is blessed with immense potential in marine resources.

Yet, hindrances like:

• Overfishing
• Uncontrolled shrimp and finfish culture
• Habitat destruction
• Susceptibility to pollution and climate

It has revealed the poor health of its marine ecosystem.

MSP can harness a robust Blue Economy for Bangladesh through:

• Establishing fishery grounds to prevent stock collapse
• Designing sustainable aquaculture
• Promoting ecotourism and offshore energy projects
• Preserving biodiversity hotspots (e.g., Sundarbans delta, coral banks)

The government’s Blue Economy Cell and external partner assistance (FAO, World Bank, EU) are good directions. There remains much more, however, to implement MSP through participatory policies and PPPs.

In What Ways Can Bangladesh Benefit from Marine Spatial Planning?

Being a coastal nation of more than 160 million inhabitants and a thriving seafood industry, Bangladesh stands well to reap benefits from Marine Spatial Planning (MSP). The Bay of Bengal, one of the nation’s valued resources for fisheries, aquaculture, and maritime shipping, is facing increasing pressure from a multitude of different, and sometimes competing, uses.

These include overfishing, pollution, unregulated aquaculture, and habitat loss — all of which pose genuine risks to marine biodiversity and the long-term viability of ocean-based livelihoods.

MSP offers a transformative opportunity by developing a strategic, science-informed marine space management practice. For Bangladesh, this means:

Balance between Conservation and Economic Development:

MSP enables the identification of ecologically sensitive areas that need protection and zoning for commercial fishing, aquaculture, and offshore infrastructure in ways that minimize conflict and environmental damage.

Unlocking the Blue Economy:

By coordinating policy and balancing stakeholder interests, MSP can unlock sustainable development in ecotourism, deep-sea fishing, maritime transport, and renewable ocean energies. A well-implemented MSP plan can contribute significantly to national GDP and employment.

Securing Coastal Livelihoods:

The Ocean is the livelihood and source of nutrition for millions of Bangladeshis living in coastal zones. MSP supports food security by preventing the collapse of fish stocks, boosting aquaculture, and ensuring equitable access to marine resources.

Climate Resilience and Disaster Risk Reduction:

In the face of more frequent cyclones and rising sea levels, MSP can design marine and coastal infrastructures that enhance climate resilience. MSP can also encourage the restoration of marine ecosystems (e.g., mangroves, coral reefs) that act as a natural disaster barrier.

Strategic Pillar:

Bangladesh’s Blue Economy Cell, operating under the Ministry of Fisheries and Livestock, has already identified MSP as a strategic pillar for national ocean governance. Global partnerships, such as technical support through agencies like the World Bank and FAO, are accelerating capacity development, data infrastructure development, and stakeholder alignment towards successful MSP implementation.

Through visionary leadership and integrated planning, MSP can be a cornerstone of Bangladesh’s journey towards a resilient, inclusive, and sustainable ocean economy.

How Technology Is Improving MSP

Today, GIS (Geographic Information Systems), remote sensing, drones, AIbased applications, and blockchain are revolutionizing MSP by:

• Map coastal ecosystems in realtime
• Monitoring illegal fishing or encroachment
• Modeling the future (e.g., storm impact on aquaculture sites)
• Enabling traceability in seafood supply chains

Seafood producers can leverage these technologies to enhance planning, reduce risk, and communicate sustainability credentials to consumers.

Mapping Our Way to a Sustainable Seafood Future

Marine Spatial Planning is not just about creating lines in the sea. It’s about having a future where seafood and nature coexist in abundance.

As seafood consumers, business leaders, and politicians, it’s up to us to lead the charge for MSP by:

• Advocating for national and regional marine plans
• Participating in stakeholder forums
• Demanding data-driven, participatory planning
• Embracing innovation to remake marine governance

Marine Spatial Planning is not ocean zoning—it’s shaping a healthy, resilient, and equitable seafood future. By supporting 9 billion mouths to feed by 2050, MSP will assist in:

• Securing our oceans
• Enabling fair seafood
• Powering coastal communities
• Put the ocean on the map—sustainably

Remember this: a Healthy Ocean equals healthy seafood. Smart planning, sustainable fishing, and saving our blue planet.

Farhana Islam
Agriculturist, Researcher
Fisheries Resource Management, CVASU

The post Marine Spatial Planning: The blueprint for a sustainable seafood future appeared first on Seafood Network BD.

According to Azhar Ali, Chief Scientific Officer at the Saidpur sub-center, the BFRI headquarters in Mymensingh has officially recognized the breakthrough. “We aim to distribute Gotali fish fingerlings to farmers by mid-2025, which will help reintroduce the species to canals, rivers, and wetlands across the country,” he said.

Gotali fish, known for its distinct flat head, elongated body, and rich taste, had nearly disappeared from Bangladeshi waters. The species, typically growing up to 12 cm in length and 15–17 grams in weight, was categorized as endangered by the International Union for Conservation of Nature (IUCN) in 2015 due to habitat loss and declining reproduction.

The breeding process involves injecting hormones into mature female Gotali fish, which leads to egg laying within 7–8 hours. The eggs hatch in 8–10 hours, and under careful care, the larvae grow into fingerlings within 50 to 60 days.

Historically, Gotali inhabited freshwater bodies, hill streams, and clear shallow rivers such as the Teesta, Atrai, Someshwari, Kongsha, Piain, Padma, Meghna, and Jamuna. Over the years, environmental degradation and water pollution pushed the species to the brink of extinction.

Since its establishment in 2003, the Saidpur freshwater center began focused research in 2006, and launched the Gotali restoration project in 2023. The team behind this milestone includes Azhar Ali, Senior Scientific Officers Sonia Sharmin and Maliha Hossain, and Scientific Officer Sribas Kumar Saha. The successful hatchery-level production of Gotali fingerlings was achieved in July 2024.

As part of BFRI’s broader initiative to conserve endangered species, 41 out of 261 listed extinct or endangered native fish have already been successfully bred in controlled environments. Of them, 12 species are currently being distributed to fish farmers for cultivation and rehabilitation.

Maliha Hossain, a senior scientist at the center, highlighted Gotali’s potential as a nutrient-rich, delicious fish, ideal for local consumption. The breeding success marks a significant leap for sustainable aquaculture and biodiversity conservation in Bangladesh.

Experts hope that with proper dissemination of the breeding technology, Gotali fish will return to local markets and plates, restoring not only ecological balance but also a cherished part of the country’s culinary heritage.

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According to the Bangladesh Export Promotion Bureau (EPB), frozen and live fish exports, including shrimp, rose by 14.45% in the first eight months (July–February) of FY2024-25, reaching USD 316.2 million. Of this, shrimp exports alone surged by 17.06%, hitting USD 215.9 million. February marked a particularly strong month, with export growth of 23.25%. Bangladesh’s main export destinations are mostly UK and EU countries.

The upward trend has continued for six consecutive months, from September to February. Despite this, many processing plants in key hubs, Khulna and Chattogram remain closed due to a shortage of raw materials, financial constraints, and high operational costs.

Industry leaders state that the sector was severely disrupted during student protests in July–August last year. Yet, EPB data suggests that shrimp exports have been gradually increasing since the fall of the previous government.

Recently elected as the Senior Vice President of the Bangladesh Frozen Foods Exporters Association (BFFEA), Md. Tarikul Islam Zaher, Managing Director of Achia Sea Foods, said:

“We’re getting a significant volume of export orders, and global demand for shrimp has risen considerably. However, the raw material shortage poses a serious threat to sustainable growth.”

Zaher added that most shrimp producers are struggling due to multiple challenges, resulting in the shutdown of many processing factories. Of BFFEA’s 200 member companies, only about 25% are currently operational, while 75% have suspended activities.

Even in Khulna, where nearly 30 factories remain technically open, only 10–12 are functioning steadily. The situation in Chattogram is reportedly just as grim.

Mixed Performance Among Listed Shrimp Exporters

While the export numbers show positive signs, the financial performance of publicly listed shrimp companies on the Dhaka Stock Exchange (DSE) tells a mixed story.
Apex Foods, one of the largest listed exporters, saw its revenue drop by 2% and profits decline by 20%, according to unaudited financials. Meanwhile, Gemini Sea Foods suffered substantial losses due to reduced revenue and shrinking profit margins.

Calls for Policy Support

Exporters and processors are urging the government to extend financial incentives, improve infrastructure, and offer policy support to help smallholder farmers restart operations. Industry insiders believe such measures will not only sustain the current growth momentum but also enhance overall export earnings.

European and Middle Eastern markets are showing robust demand, and Bangladesh could significantly increase its seafood exports with the right support. However, the shortage of shrimp seed and raw material remains a critical bottleneck.

Focus on Vannamei Shrimp

Sheikh Kamrul Alam, Managing Director of Rupali Sea Foods Ltd. and BFFEA Vice President, blamed the previous government’s restrictive policies for factory closures. Still, he remains optimistic about the future, especially with the growing interest in Vannamei shrimp farming.

“Vannamei shrimp is highly profitable for processors, but approval for farming was delayed. Now that it’s been allowed, we’re seeing encouraging results,” Kamrul said.

Vannamei shrimp—also known as Whiteleg shrimp or Pacific white shrimp—originates from the Pacific coasts of Mexico and Central/South America. In Bangladesh, trial farming began in 2021 under the Bangladesh Fisheries Research Institute (BFRI) in Paikgacha, Khulna.

Following early success, the government authorized 12 companies to commercially farm Vannamei in 2022. These ventures have reported promising yields, signaling a bright future for commercial Vannamei farming in Bangladesh.

Kamrul added,

“Vannamei can yield 8,000–10,000 kg per hectare, compared to just 1,000 kg from traditional Bagda farming (Black Tiger shrimp). If we invest in production and scale up, shrimp exports can skyrocket, significantly boosting the country’s foreign exchange reserves.”

While vannamei shrimp may seem like a promising addition to Bangladesh’s aquaculture export basket, the reality on the ground tells a different story. Bangladesh’s shrimp sector is still heavily dependent on extensive aquaculture, where average Black Tiger shrimp (P. monodon) yields are less than 300 kg per hectare.

Even after years of commercial farming, local Monodon hatcheries continue to fall short of the mark—lagging in traceability, technical standards, and the consistent production of quality post-larvae (PL). As a result, the sector relies heavily on wild-caught PL to fill the demand gap, a practice that’s further depleting the country’s already stressed natural shrimp stocks.

On top of that, a large portion of Bangladesh’s shrimp farmers are smallholders who are deeply accustomed to the low-input, low-cost farming practices of native Black Tiger shrimp. For these farmers, transitioning to vannamei—which demands higher biosecurity, hatchery-sourced SPF stock, commercial feed, and controlled water systems—is not only unfamiliar but also financially burdensome. Without significant support systems and reliable inputs, it’s unlikely these farmers will be able to adapt quickly or sustainably.

In this context, if we haven’t been able to build a resilient and sustainable system around our native species after many decades of commercial farming, it’s unrealistic to assume we can suddenly succeed with vannamei—a species that demands far stricter management, infrastructure, and compliance.

And beyond our borders, the vannamei shrimp market is already intensely competitive and nearing saturation. Countries like India, Ecuador, Vietnam, and Indonesia—who are decades ahead in vannamei farming—are dominating global supply chains with economies of scale, integrated systems, and strong government support. Bangladesh, by contrast, is just starting out, with no foothold yet.

So the question remains—should we chase a crowded market we’re not ready for, or double down on our strength?

Vannamei of course hold the long-term potential, but in the present context, betting big on Black Tiger shrimp remains the most strategic, realistic, and sustainable path forward—for both the industry and the tens of thousands of farmers who rely on it for their livelihoods.

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Pangas (Pangasianodon hypophthalmus) is an indigenous fish species of Thailand that has spread to Vietnam, Malaysia, Indonesia, China, and other countries. Thai Pangas were initially imported from Thailand and brought into Bangladesh by the Ministry of Fisheries and Livestock (MOFL) in 1990. The artificial breeding of Pangas introduced in 1993 by the Bangladesh Fisheries Research Institute (BFRI). Subsequently, farmers, entrepreneurs, and extension agents across the country adopted the breeding, seed production, and culture technology of Thai Pangas.

Pangas are profitable due to their consistent production, rapid growth, and high productivity. Low market prices drive strong local market demand. The majority of poor individuals consume pangas, and many rural people living below the poverty line work in the species’ production and marketing systems. Pangas grows faster, making it economically viable for commercial farming. It can attain harvestable size in a short time (typically 7 to 9 months). Pangas has a high feed conversion ratio, meaning it requires less feed to grow, making it more cost-efficient than some other species.

Vietnam is the largest producer and exporter of pangasius with almost half of the total global production. In the last year, Vietnam’s Pangas exports reached approximately 2 billion US$, marking a 9% increase from the previous year and accounting for 20% of the country’s total seafood export revenue. Currently, in Vietnam larger Pangas weighing over 1.2kg are selling at 1.29 US$/kg, a record extreme since 2022. While smaller fish, approximately 1kg in weight, exported to the EU countries and United States and sold to 1.10 US$. The current retail price of 1 kg of Vietnamese pangas fillet in Leicester, England, is about 550 BDT ($4.52). Import prices for China strengthened to US$2.01/kg, 7% increased price from late 2023. Vietnamese pangas are exported to more than 80 nations globally. Pangas from Vietnam are commonly exported to high-value countries due to its acceptability and low cost. Europe is the main market for Pangas and could be a possible destination for exports from Bangladesh.

Pangas fillets manufactured in Bangladesh frequently have yellow discoloration, which is viewed as lesser quality and less desirable by European consumers. Bangladeshi scientists have identified several potential causes of this discoloration, including high stocking densities, infrequent water exchange, elevated organic matter in pond water, the proliferation of carotenoid-containing cyanobacteria, the presence of artificial and natural pigments in feed, and inadequate post-harvest handling. European markets particularly prefer white Pangas fillets, therefore colour uniformity is critical for meeting export standards. The EU has stringent regulations on chemical residues in food, and many shipments from Bangladesh have been rejected due to the excessive use of antibiotics. Currently, Bangladesh holds the second position in global Pangas production, while India ranks third and Indonesia fourth. However, India is ahead in fillet processing and exports. Bangladesh needs to improve its processing capabilities and export standards, it has the potential to dominate the global Pangas fillet market.

The potential for ready-to-cook (RTC) and ready-to-eat (RTE) products made from Pangas fish in Bangladesh is significant, driven by growing consumer demand for convenience and time-saving food options. With the country’s expanding processing infrastructure and the fish’s rapid growth and low production costs, Pangas offer an affordable and versatile source for value-added products like wet fish, fillets (skinless, boneless), chunked and steak fish, crispy pickles (Balachao), fish ball, fish finger etc., and frozen or pre-cooked dishes. Pangas fish can be turned into fish powder, which can be used as high protein, lipid, minerals (calcium, phosphorus, and magnesium) and omega-3 fatty accid supplement for human body.

As the domestic and export markets for such products increase, Bangladesh has the opportunity to become a major player in the global seafood industry. However, to fully realize this potential, investments in quality control, sustainable farming practices, and adherence to international food safety standards will be essential. Given the increasing demand for convenient seafood options, urbanization, changing consumer preferences and year-round availability of Pangas fish present huge opportunities for economic growth and value addition. Young entrepreneurs with expertise in food processing, supply chain management, and e-commerce can leverage the growing demand for convenient pangas fish-based products.

Al-Shahriar
Research Assistant
WorldFish Bangladesh
Email: alshahriar12@gmail.com

The post The future of Bangladesh’s Pangasius industry – can we rule the global market? appeared first on Seafood Network BD.

Buyer’s Guideline

1. Know Your Sources: Fresh vs. Frozen

The first decision you’ll face when buying seafood is whether to purchase fresh or frozen. Both options can be equally healthy, but the key lies in how the seafood was handled before reaching the market.

Fresh Seafood:

Fresh seafood ideally should be bought the same day it was harvested, but most grocery store seafood has been refrigerated or stored in ice to preserve its freshness. When purchasing fresh seafood, ensure the correct storage conditions are met — it must be cold, preferably between 32°F and 40°F (0°C to 4°C).

Frozen Seafood:

If you’re not buying seafood from a trusted market or it’s a day or two after harvest, frozen seafood can be a better option. Freezing preserves seafood and often locks in the nutrients. In fact, some types of fish are frozen immediately after being caught, keeping them fresher than their “fresh state” counterparts, which may have spent time in transit or storage.

2. Inspect the Appearance

One of the easiest ways of determining whether seafood is fresh or not is to judge it based on appearance. A healthy shellfish or fish should have bright, clear, and shiny attributes. These are what to look out for:

Fish:

Meat should be firm and juicy, never soft. A proper fish also should have bright, clear eyes (not sunken or dull), juicy and bright pink or red gills, and shiny well-stuck scales. The meat itself should have a translucency glaze — dullness or discoloration means something is wrong.

Shellfish:

For shellfish like clams, mussels, or oysters, the shells need to be closed tightly. If the shell is already open, it may be an indication that the shellfish is dead and cannot be eaten. A shellfish that won’t close when tapped should be thrown away. The flesh inside should also be firm and wet, not dry or wrinkled.

3. Smell for Freshness

A fresh seafood aroma is typically “clean, ocean-like.” When shopping at the market, give the fish or shellfish a light sniff — it should be slightly salty but not fishy or sour. If it’s very pungent or overwhelming, it might be bad or not fresh.

Fish: Fresh fish ought to have the smell of the sea — clean, without any overpowering, pungent smell.

Shellfish: Shellfish must not have a pungent or briny smell. An unpleasant smell normally means that it’s no longer edible.

4. Check for Proper Storage

Once you’ve bought your seafood, proper storage is essential to maintain its quality. Fresh shellfish and fish should be stored in ice if you’re not going to cook them right away. Always grab a cooler with ice if you’re buying fresh seafood so that you can do it and store it properly on the way home. Store fresh seafood in the bottom of your fridge or in the freezer if you’re not consuming it right away.

5. Buy Seafood in Season

Seafood, along with most other foods, also has a season. Where it is available, buy seafood when it is in season — typically this will result in better quality, more suitable prices, and a lower environmental cost. Seasonal seafood is likely to be fresher and can be caught locally, with sustainable fishing practices.

Ask your fishmonger what shellfish and fish are in season or look up seasonal and regional seafood online. Encouraging responsible fisheries and choosing in-season species helps to keep the oceans and ecosystems healthy.

6. Consider Sustainability

When selecting seafood, sustainability matters. Overfishing is a massive issue that affects many sea animals, so there’s value in selecting sustainably caught or farmed seafood. Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) labels are reliable certifications for sustainably caught or farmed seafood. Though, currently we don’t have those certified seafood in Bangladesh but it’s in the horizon. Startup company like FISHBYTE, are trying to bring such certified farmed raised seafood in the market.

Sustainable seafood causes less damage to the environment, and also supports fishing communities with sustainable methods. Sustainable fishing also preserves marine biodiversity, so future generations will have healthy seafood to enjoy.

7. Learn the Health Benefits

Seafood isn’t just delicious — it’s also good for you. Sea-catch fishes like Tuna, Sardines, and Mackerel are packed with omega-3 fatty acids, which are great for heart health, brain health, and reducing inflammation. Shellfish like shrimp, oysters, and mussels are packed with important minerals like zinc, iodine, and vitamin B12. And most importantly these fishes are still affordable comparatively other available freshwater fishes in the market.

When choosing seafood, consider how you’ll cook it as well. Steaming, grilling, or baking seafood without heavy oils or butter can preserve its health benefits, while deep-frying may add unnecessary calories and fats.

8. Ask Questions

If you’re buying from wet-market, don’t be afraid – ask! When the fish was caught, where it came from, and how it has been stored. A good vendor will inform you of this, which can help you make a good-informed decision. Some shops will even allow you to see the fish or provide you with more information about practices of sourcing and sustainability.

Easy Tips:

Some handy tips on choosing fresh and healthy seafood are:

1. Check the Eyes

Fresh fish should have shiny, clear, bulging eyes. Cloudy or sunken eyes indicate that the fish is not fresh.

2. Smell the Seafood

Fresh seafood should have a fresh ocean smell. If it has a sour, fishy, or bad smell, then it’s likely not fresh.

3. Check the Flesh

The flesh of the fish should be firm, moist, and translucent. The flesh should bounce back when pressed and should not discolor.

4. Inspect Shellfish Closures

The shells should close tightly for oysters, mussels, and clams. If a shell will not close after it has been tapped and is open, it should be discarded.

5. Inspect the Gills

Red or pink gills will be that new fish will possess. Brown, light-colored gills will be that old fish will possess.

6. Look for Ice or Proper Refrigeration

Live fish must be displayed over loads of ice or in a refrigerated display case. If it ain’t cold, then it ain’t fresh.

7. Purchase Local and Seasonal

Purchasing local, seasonal seafood encourages sustainability and ensures superior quality and freshness.

8. Examine the Source

Always ask your fishmonger where the seafood originates and whether it’s sustainably caught.

9. Look for Certifications

If you are buying imported seafood, look for MSC or ASC on responsibly caught or farmed seafood.

10. Store Immediately

If you are not immediately cooking your seafood, store it. Store it cold with ice, and if you can, cook or freeze it within 24 hours of purchase.

By performing these, you can choose the best, healthiest seafood for your dinner each time!

Choosing fresh, healthy seafood does not need to be intimidating. Keeping a few things in mind, you can be certain that each and every seafood meal you prepare is not only delicious but also healthy and sustainable. From learning how to inspect seafood’s appearance and smell to understanding why sustainability is important, the right choices will enrich your meals and contribute to the well-being of our oceans.

So the next time you’re shopping at the seafood counter, shop carefully and pick confidently, aware that you’re picking the best for your taste buds and health. Happy cooking!

Farhana Islam
Agriculturist, Researcher
Fisheries Resource Management, CVASU

The post The complete guideline to buy fresh and healthy seafood in Bangladesh appeared first on Seafood Network BD.

In this article, we introduce you to 10 absolute essential authentic Bangladeshi seafood dishes that truly reflect the country’s authentic flavor.

Traditional Bangladeshi Seafood Dishes

1. Ilish Bhuna (Hilsa Curry)

Ilish or Hilsa is Bangladesh’s national fish and is sought after for its soft texture and delicate taste. The Ilish Bhuna is a pungent and hot dish in which the Hilsa fish is cooked slowly over mustard oil, onions, green chilies, and a variety of Bangladeshi spices. It is served with plain white rice so that the exquisite flavor of the Hilsa becomes more apparent. It sometimes involves yogurt or tomatoes being incorporated for a blast of extra taste.

Why You Should Give It A Go:

• The pungency of mustard oil and Hilsa used together provides a unique flavor.
• It is an old Bangladesh recipe and typically prepared for celebrations like Pohela Boishakh (Bengali New Year).

2. Shorshe Ilish (Hilsa in Mustard Sauce)

The second iconic Hilsa dish, Shorshe Ilish, involves the fish cooked in a paste made of thick mustard seeds, turmeric, and mustard oil. The mustard imparts the natural taste of Hilsa a further pungency, and it is one of Bangladesh’s most prized seafood dishes.

Why You Should Try It:

• The combination of Hilsa and mustard is culinary magic.
• It’s a hit with most Bengali households and festivities.

3. Chingri Malai Curry (Prawn Coconut Curry)

Chingri (prawns) are a staple of Bangladeshi cuisine, and Chingri Malai Curry is royal-worthy. This decadent dish is prawns in a rich coconut milk sauce flavored with cardamom and cinnamon spices.

Why You Should Try It:

• The combination of spices and coconut milk gives a creamy but hint of sweetness flavor.
• Perfect for special occasions and can be paired with fragrant basmati rice.

4. Rupchanda Fry (Pomfret Fry)

Rupchanda (Pomfret) is a common fish that’s normally deep-fried to golden crisp. Rupchanda Fry is also turmeric, red chili powder, garlic, and lime juice seasoned before frying in mustard oil for extra flavor.

Why You Should Try It:

• The crispy exterior and soft interior give the texture with an awesome contrast.
• It is usually accompanied by a dal (lentil soup) and rice as a hot meal on the side.

5. Loitta Shutki Bhuna (Stir-Fried Dried Bombay Duck)

Shutki (sun-dried fish) is not to everyone’s taste, but if you enjoy pungent flavors, then you should have a go at the Loitta Shutki Bhuna. Loitta (Bombay duck) is sun-dried and then stir-fried with onion, garlic, and chilies and is therefore a concentrated, umami-rich dish.

Why You Should Try It

• A unique and strong-flavored dish enjoyed by seafood fans.
• It’s a mainstay in many rural households and a symbol of Bangladeshi culture.

6. Chingri Shutki Bhuna (Dried Prawn Stir-Fry)

Chingri Shutki, or dried shrimp, is a variation of Shutki Bhuna, where little dried shrimps are pan-fried with garlic, onions, mustard seeds, and loads of chilies. It’s very pungently flavored and works best with plain rice.

Why You Should Try It:

• The smoky, strong flavor makes the Shutki a winner.
• It’s a high-protein meal with a very Bangladeshi flavor.

7. Kakra Jhal (Spicy Crab Curry)

Crabs, known locally as Kakra, are a seafood treat by the sea. Kakra Jhal is a spicy crab curry made with tomatoes, green chilies, and mustard oil. The curry is very pungent and loaded with bold flavors.

Why You Should Try It:

• The crab’s meat absorbs the flavor of the rich spicy gravy.
• It’s a great dish for those who prefer seafood with some spiciness.

8. Bhetki Paturi (Barramundi Wrapping in Banana Leaf)

Bhetki Paturi is a very ancient dish where Barramundi fish is marinated in mustard paste, wrapped in banana leaves, and barbecued or steamed. It keeps the moisture content intact and provides a smoky flavor to the fish.

Why You Should Try It:

• The tender, flaky texture of Barramundi is enhanced with mustard marinade.
• Steaming and cooking in banana leaves impart a strong, earthy flavor.

Two more traditional Bangladeshi fish delicacy for you as a BONUS! This two try worthy fish don’t directly falls under the seafood category but they have strong appeal to the fish gourmets in the country.

9. Pabda Macher Jhol (Pabda Fish Curry)

Pabda Mach (Butterfish) is a small freshwater fish and is typically served in a light, soupy curry known as Pabda Macher Jhol. Prepared with tomatoes, mustard seeds, potatoes, and very little spice so as to not overpower the natural flavor of the fish.

Why You Should Try It:

A testament to Bangladeshi home cooking’s simplicity and grace.

A light, healthy meal, perfect for daily fare.

10. Koi Macher Kalia (Climbing Perch in Rich Gravy)

One of the various freshwater fish in Bangladeshi rivers is Koi Mach (Climbing Perch). Koi Macher Kalia is a rich, creamy gravy dish in which the fish is cooked with onions, tomatoes, and spices such as cinnamon and bay leaves.

Why You Should Try It:

Koi fish is believed to have medicinal properties and is commonly recommended for recovery from disease.

The dish is delicious, palatable, and can be served with steamed rice.

The Influence of Seafood within Bangladeshi Tradition

The vast array of fish and seafood is not only indicative of Bangladesh’s geographical diversity but also of its close connection with its rivers and coastlines. Traditional cooking methods, passed down through the years, aim to enhance the natural flavor of the catch, most often employing readily accessible and uncomplicated ingredients.

The coastal regions also have the luxury of indulging in a range of seafood chutneys and pickles that provide an incredible explosion of flavors. The availability of such diverse ingredients has led to the development of a large number of regional specialties that form an essential part of the country’s culinary heritage.

Bangladesh seafood cuisine is rich, pungent, and traditional. Ranging from the mild Hilsa curries to the pungent flavor of dried fish stir-fries, each food is imbued with culture and heritage. Mild or spicy, rich gravies, there is something for all seafood lovers in Bangladeshi cuisine.

Thus, if at any time in the future you get a chance to visit Bangladesh or wish to try its flavors at home, these 10 classic seafood meals to try are on your ‘to-do list.’ Enjoy the authentic flavor and experience the zest of Bangladeshi culinary culture!

Among these, what have you tried, or among these which of these you impatiently wait to try?

Farhana Islam
Agriculturist, Researcher
Fisheries Resource Management, CVASU

The post Bangladesh’s best: 7 traditional seafood dishes you can’t miss appeared first on Seafood Network BD.