1. First Pingtung Bluefin Tuna Sells for NT$2 Million at Season Opening

Pingtung's annual bluefin tuna season opened on April 8 with the auction of the season's first catch fetching over NT$2 million, signaling a strong start to the industry. The 190-kg tuna, caught by the fishing vessel Fu Yu Ching No. 2, was sold at NT$10,600 per kilogram, reaching a total of NT$2.014 million. The winning bid was jointly placed by a local seafood restaurant and a private company. Deputy Minister of Agriculture Huang Chao-chin said the successful catch reflects three favorable factors: relatively stable domestic fuel prices despite global volatility, an increased national bluefin tuna quota to 2,900 metric tons, and improved fish handling practices that enhance quality and market value. Huang said the measures aim to balance sustainable resource management with better income for fishermen. Local authorities added that the Pingtung Bluefin Tuna Festival will run from May to July, featuring concerts, culinary events and markets to boost tourism.

2. Taiwan Launches Tilapia Promotion to Boost Sustainable Consumption

Taiwan’s Fisheries Agency has partnered with supermarket chain PX Mart to launch a nationwide promotion campaign aimed at encouraging sustainable seafood consumption and supporting the domestic aquaculture industry. The campaign, titled “Friendly to the Earth – Taiwan Tilapia Promotion,” runs through May 7 across PX Mart stores nationwide. Consumers can receive discounts on selected tilapia products, encouraging everyday purchases of locally farmed fish. The agency said tilapia is one of Taiwan’s key aquaculture species, valued for its nutritional benefits and versatility in cooking. In recent years, the industry has adopted more sustainable practices, including eco-friendly farming and fishery-solar integration, improving productivity while reducing environmental impact. Coinciding with Earth Day, the campaign also features a range of ready-to-cook products designed for convenience, along with recipe demonstrations by chefs to highlight the diversity of tilapia dishes. The Fisheries Agency said it will continue to strengthen processing, expand market channels, and develop smaller and ready-to-eat products to meet changing consumer demand, with the goal of positioning Taiwan tilapia as a sustainable, low-carbon seafood choice.