Buy Namibia Fish Fillet Directly From Exporters & Suppliers - Best of 2024 Market Prices

Namibia fish fillet is mainly from the Orange Roughy, which Namibia is a proud leading net exporter of and the Alfonsino.  Namibia’s government has invested in aquaculture to help reduce poverty and provide employment.

Fish export in Namibia was the fifth leading in the total exports and the leading in the agricultural sector. In 2018, it was valued at 731 Million USD and was 10% of the total exports, which was an increase from the 2016/2017 financial year. Namibia’s fishing industry is second after mining in terms of foreign exchange earnings.

Namibia is known for its world-class capabilities in marketing handling and distributing aquatic products. After Morocco and South Africa, Namibia follows as the third largest fish exporter.

Namibia’s waters offer about 21 species that are commercialized; however, only the hake and horse mackerel are abundant in terms of volume. Namibia’s waters are rich in aquatic exports options such as lobsters, crabs, oysters, octopus, tuna, sharks and swordfish.

Namibia coastline stretches for 1570km, from the Kunene River to the Orange River with the fishing being conducted in Walvis Bay, Swakopmund and Lüderitz. Thanks to Namibia’s strategic position, she benefits from the Benguela current system which provides nutrient-rich waters, and in turn attract much fish, forming the base of Namibia’s fishing industry.

Other than marine fishing, Namibia’s inland fishing industry is quite vibrant. The North Western and North Eastern regions of Okavango, Caprivi, Oshana, Omusati and Ohangwens have sizeable freshwater bodies to facilitate this. Varieties caught in inland fishing are the catfish and Tilapia.

Both traditional and modern equipment are used in fishing, use of hooks and arrows and gill nets and trolling for marine fisheries.

Upon harvesting, the fish are taken to Walvis Bay or Lüderitz where they are gutted, headed, minced or processed into fillets. Fish fillet refers to fish flesh stripped from the fish following its length. It is usefully free of bones or scales.

Fish are filleted in three ways; these are; the cutlet, the single-cut and the J cut. The fillets are then packed in 400-600 grams and sold to consumers through retail outlets, or packed in blocks of 5kgs-10kg for export. They are transported in freezing temperatures in clean containers free from odour.

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