Japan and the United States have simultaneously delivered encouraging news to Vietnam, especially regarding the seafood export industry. In the first half of 2026, Vietnam's scallop exports surged, reaching nearly $49 million, marking a 141% increase compared to the same period in 2025. This growth highlights Vietnam's deepening involvement in the international scallop supply chain, not only in consumption but also through the import of raw materials, processing, and re-exporting.

Japan emerged as the top market for Vietnamese scallops, with exports exceeding $9 million, a remarkable 126% increase year-on-year. This market not only consumes scallops but also serves as a significant source of raw materials for processing companies in Vietnam. The trade dynamics between Japan and Vietnam are evolving, with some scallop raw materials being sent to Vietnam for shelling, processing, freezing, and then re-exported back to Japan or other markets.

Australia has also shown impressive growth, with scallop exports skyrocketing to $9.3 million, reflecting a staggering 1,136% increase compared to the same period last year. This surge is partly due to the low export figures from the previous year, but it indicates that Vietnamese companies are significantly expanding their market reach.

To sustain this growth, Vietnamese businesses must meet increasingly stringent requirements regarding food safety, traceability, and control over bivalve mollusks. Vietnam is becoming a crucial link in the supply chain, as international companies seek more cost-effective processing locations. According to Japan's Ministry of Agriculture, Forestry and Fisheries, Vietnam boasts numerous seafood processing plants, including those for scallops, and has the necessary production experience and food safety control systems in place.

Moreover, labor costs in Vietnam are approximately 20-30% lower than in Japan, which is advantageous for products that require extensive processing. This cost advantage positions Vietnam as an attractive location for processing activities. The importation of raw materials for processing and re-exporting also allows Vietnamese companies to reduce reliance on domestic raw materials while leveraging existing factories, labor, and processing capabilities.

In Japanese cuisine, scallops are often used in various delicious dishes such as sushi and sashimi. They are also commonly steamed or grilled and serve as a key ingredient in many other appealing seafood dishes. Rich in protein, omega-3 fatty acids, calcium, and other nutrients, scallops contribute to heart health, support the immune system, and provide energy.