Vietnam Yellowfin Tuna

Fishery Improvement Projects

Vietnam Yellowfin Tuna

  • Species Name: Yellowfin Tuna (Thunnus albacares)
  • Location/Region: Vietnam EEZ, South China Sea, Western Central Pacific Ocean
  • Gear Type: Longline and handline
  • Volume: 17,859 MT (2015, both gear types)

Home | Fisheries | Vietnam Yellowfin Tuna

Vietnam Yellowfin Tuna

FIP Stage: 5 (Improvements on the Water)
Last Updated: March 1, 2018

The yellowfin tuna fishery of Vietnam is the most important wild-capture export product in Vietnam, with approximately 2,000 vessels fishing for yellowfin and a 2014 total export value of nearly $370 million.

The fishery faces challenges from a lack of robust harvest strategy and control rules, adequate data on ecosystem impacts, and sufficient management to reduce bycatch, such as sharks and turtles. 

The active involvement of FIP Stakeholders, including several national government agencies, are helping to drive improvements against the Marine Stewardship Council (MSC) standard. 

  • © WWF-Vietnam | Observer Program

  • © WWF-Vietnam | Observer Program

  • © WWF-Vietnam | Observer Program

WHAT WE ARE DOING

FIP efforts address governance, fishing practices, and environmental impacts of the fishery so that it can meet the MSC standard. This work is steered by FIP participants and FIP stakeholders and includes:
  • Piloting the use of circle hooks in the fishery which is a successful bycatch mitigation strategy that does not sacrifice target catch levels. 

  • Expanding the uptake of circle hook utilization through the distribution of circle hooks and communications materials for fishers to highlight the positive results of the circle hook trials. 

  • Continuing to train and deploy at-sea fishery observers to inform the development of additional bycatch mitigation strategies and support the establishment of a National Observer Program. 

  • Designing, developing, and piloting a generic, first-of-its-kind FIP traceability program with 9 major tuna processors to identify “FIP-eligible” yellowfin tuna products in the market. 

  • Collaborating with the International Seafood Sustainability Foundation (ISSF) to pilot adoption of the Pro-Active Vessel Register for vessels covered by the FIP. 

FIP PARTICIPANTS

We encourage action across the supply chain to support FIP progress. A FIP Participant is an industry member that is part of the seafood supply chain for the FIP product and is actively engaged in supporting the FIP.

How Can I Become a FIP Participant?

A FIP Participant is an industry member that is part of the seafood supply chain for the FIP product (e.g., retailers, food service providers, suppliers, manufacturers, etc.) and is actively engaged in supporting the FIP. WWF-US encourages support of FIP participants, and will acknowledge FIP Participants on our sustainable seafood website and in other communications regarding our FIP work.

To be considered by WWF-US as a FIP Participant the participating entity is expected to follow the WWF-US FIP Participant Policy.

For more information about what a FIP is and how you can play a role, please contact info@nullseafoodsustainability.org.

PROGRESS AND ACTIVITY

The Marine Stewardship Council uses 28 performance indicators to assess the sustainability of fisheries. The chart represents the percentage of indicators that would likely pass, pass with conditions for improvement, or fail upon the fishery’s full assessment.

Vietnam Yellowfin Tuna FIP Status

Initial Assessment

Implementing Improvements

We use a step-wise process to evaluate the fishery’s performance and identify sustainability issues, and then to implement improvements and report results. Want to dive deeper into this FIP’s progress on each of the MSC performance indicators? Visit FisheryProgress.org.

Get Involved

Become a FIP Participant

By signing on to support a FIP you are joining forces with other leaders in the industry that seek to help conserve marine ecosystems, protect livelihoods, and increase the number of sustainable fisheries and the overall supply of sustainable seafood.

© Antonio Busiello | WWF-US