According to Báo Nông in an in-depth analysis published on VietNam.vn, seafood produced entirely in bioreactors—large stainless-steel vessels resembling industrial brewing tanks—is moving steadily from experimental research toward commercial reality.

“Imagine a vivid red tuna fillet displayed in a supermarket in Hà Nội or TP Hồ Chí Minh. It looks fresh, tastes authentic, yet not a single fish is caught, no seawater is used, and it contains zero mercury or microplastics,” Báo Nông wrote, describing a scenario that would have seemed implausible only a decade ago but is now increasingly realistic

 

A sample of tuna sashimi created using cell culture technology. Photo: courtesy MH/Vietnam.vn

Cell-cultured seafood approaches commercialization

Báo Nông notes that the era of cell-cultured seafood is approaching rapidly, with industry observers forecasting a significant expansion between 2026 and 2028. This anticipated boom raises fundamental questions for the traditional aquaculture sector: whether ponds and cages will eventually give way to bioreactors, and how farmers will integrate into the new value chain.

Reflecting on the early skepticism surrounding the technology, Báo Nông recalls that the world’s first cultured-meat burger, unveiled in 2013 at a cost of nearly USD 330,000, was widely dismissed as a scientific curiosity with no path to mass consumption.

That perception has since shifted. Citing the report “Cultivated Meat: Out of the Lab, into the Frying Pan” by McKinsey & Company, Báo Nông reports that production costs for cultured meat are falling rapidly, following a curve similar to Moore’s Law. McKinsey estimates that at the current pace of technological progress, cultured meat could reach cost parity with premium conventional meat by around 2030.

Regulatory barriers begin to fall

Legal approval, long considered a major obstacle, is also being dismantled. Báo Nông highlights that both the Singapore Food Authority (SFA) and the U.S. Food and Drug Administration (FDA) have granted commercial approvals for cultured meat products.

In Singapore, the startup Shiok Meats has drawn international attention by introducing lobster and prawn products grown entirely from stem cells. According to Báo Nông, these products are produced in sterile environments comparable to surgical operating rooms and are described as having a taste and texture nearly indistinguishable from wild-caught seafood.

Hybrid products expected to dominate early markets

Despite these advances, Báo Nông emphasizes that the global market is unlikely to switch abruptly to fully cultured seafood. Quoting data from The Good Food Institute (GFI), the publication notes that the period from 2026 to 2028 will likely be dominated by hybrid products.

These products combine plant-based protein structures—derived from soy, wheat, or young jackfruit—with cultured fish fat cells. According to GFI, cited by Báo Nông, this strategy addresses two key challenges simultaneously.

First is cost efficiency: relying primarily on plant-based ingredients allows prices to compete directly with wild-caught seafood. Second is flavor authenticity: while current imitation seafood often lacks the characteristic aroma and richness of fish, adding just 10–20% cultured fish fat cells can recreate the full sensory experience of real seafood.

A system of stainless steel bioreactors, where meat and seafood cells are cultured in a sterile environment, replaces traditional ponds. Photo: courtesy Ever After Foods/Vietnam.vn

A new seafood supply chain takes shape

The rise of cell-culture technology also poses a direct challenge to traditional seafood logistics. Báo Nông points out that transporting Norwegian salmon to Hà Nội currently involves thousands of kilometers of air freight and a substantial carbon footprint.

With bioreactor-based production, however, seafood could be manufactured locally in industrial zones on the outskirts of Hà Nội, TP Hồ Chí Minh, or other major cities.

Citing a study published in Nature Food, Báo Nông underscores what it describes as the model’s “absolute safety advantage.” While the World Health Organization (WHO) continues to warn about heavy metal contamination in ocean fish, seafood grown in sealed stainless-steel tanks is entirely free of mercury and microplastics. Additionally, production runs continuously 24 hours a day, unaffected by storms, droughts, pollution, or climate volatility.

Vietnamese enterprises position for the future

Recognizing the long-term potential of cultured seafood, Báo Nông reports that several leading Vietnamese companies have already entered the field. One prominent example is Vĩnh Hoàn Corporation, often referred to as the “Queen of Pangasius” in Việt Nam.

According to publicly disclosed financial data cited by Báo Nông, Vĩnh Hoàn has invested in food-technology startups including Shiok Meats in Singapore and Avant Meats in Hong Kong. This dual-track strategy allows the company to maintain traditional pangasius farming operations in the Mekong Delta while securing access to future technologies.

Farmers and the transition to molecular agriculture

Addressing concerns that farmers may be marginalized, Báo Nông argues that the shift toward cultured seafood represents an opportunity for transformation rather than displacement.

Cells grown in bioreactors require nutrient solutions rich in glucose and amino acids, derived from agricultural crops such as sugarcane, cassava, corn, and soybeans. This creates new demand for standardized, high-quality agricultural inputs.

Báo Nông describes this shift as a move toward “molecular agriculture,” in which farmers transition from high-risk aquaculture to cultivating crops that supply raw materials for cultured-meat production.

Citing Allied Market Research, the publication notes that the global market for cell-cultured food is projected to reach USD 2.7 billion by 2030, representing a substantial opportunity for Vietnamese agriculture if preparations begin early.

As concluded by Báo Nông on VietNam.vn, the rise of waterless seafood is not intended to eliminate farmers but to restructure the global food system. In the coming years, the market is expected to polarize, with wild-caught seafood becoming a premium niche product, while cultured and hybrid seafood supplies the mass market—reshaping how fish and shrimp are produced, traded, and consumed.