The Tzukuan Fisheries Association is dedicated to supporting Taiwan’s seafood industry through the development of new products – some of which are beginning to garner critical acclaim.
The century-old nonprofit organization, a public-private partnership, is dedicated to supporting the community's fishing activities, promoting sustainable fishing practices, and enhancing the economic benefits of the fishing industry in Taiwan. That includes involving itself in cultural and tourism initiatives related to the fisheries sector and creating and promoting products made with local seafood for both domestic and international markets.
“We exist to take care of fishermen,” Tzukuan Fisheries Association CEO Frank Chang told SeafoodSource at the 2024 Seafood Expo Asia in Singapore in September.
The Kaohsiung-headquartered association has 310 members – primarily Taiwanese seafood companies – with thousands of farmers and fishermen in Taiwan.
At the expo, the association won third place in the Seafood Excellence Asia awards competition, selected from a group of finalists representing innovative products from around the world. The success of its product, Fish Soup-Gogi Flavor, is significant for the group since it is made from products – fish bones and heads – that otherwise would either be discarded or sold for lesser-value uses, such as pet food.
“To get this award will help us find more markets for the product, which will increase the value of industry’s catch,” Chang said.
Currently, the soup is primarily being marketed as a comfort food high in nutrition to the elderly community in Taiwan. But, the association hopes to begin exporting the soup and its other products across Southeast Asia and plans to begin sales into Asian supermarkets in Canada in October 2024.
“If possible, if there is interest from Europe or other foreign customers, we would like to pursue that,” Chang said.
Tzukuan Fisheries Association already exports mullet fish roe and a range of grouper products to Japan, Canada, and the U.S., with fish roe representing 60 percent of its total sales. Chang said his organization has focused on value-added products as a means of getting better prices and utilization of the seafood landed in Taiwan.
“Right now, there is a lot of oversupply, and the price has really decreased,” he said. “Our mission is to take care of our members, so that is why we hope to do more frozen processed food, because that will help the price become more stable all year round, even out of peak fishing seasons.”
Currently, the Tzukuan Fisheries Association primarily focuses on serving the Taiwanese market, Chang said. But with the rise in popularity of authentic ethnic flavors – and especially spicy Asian cuisine – in the U.S. and other global markets, Chang said he hopes his association’s products will catch on globally.
“Taiwanese people want the best quality at the best price,” he said. “With that standard, we think customers all over the world will begin to like Taiwanese seafood products once they try them.”
What motivates Chang is the thought that the success of his association’s efforts benefit his country’s hardworking fishermen and farmers.
“Everything we do is to benefit them,” he said.
