Farms in Singapore are moving towards the target of producing 15 percent of fish consumed locally.

Efforts by the Agri-Food and Veterinary Authority (AVA) to boost productivity has seen the percentage of locally-farmed fish rise to seven percent, up from 4.5 per cent two years ago.

Singapore gets its baby fishes or fry from Taiwan or China. They are flown in and bred to maturity in a local fish farm.

But this also means production is being subjected to seasonal constraints in the source countries.

"When it comes to the winter months, there is no fry production due to unfavourable conditions up there,” Alawn Koh, business development manager at Rong-Yao Fisheries, said. “So with AVA's assistance, we are then able to assure a consistent supply."

He was referring to a program by the AVA that aims to close that gap in the supply chain, by helping local farms spawn their own fry.

Following intensive research into the correct diet and spawning methods, AVA had successfully bred the first batch of fry at Rong-Yao Fisheries in July.

The eggs from the brooding stock are harvested and brought to a hatchery on another island, where the fingerlings would grow to 1.5 to two inches before being brought back to the fish farm.

The fingerlings will be bred for another four to five months before they are harvested for the supermarkets.

The first batch of locally-bred golden pomfret is expected to hit local tables and restaurants in May next year.

AVA hopes that local production of the golden pomfret will rise from 20 metric tons this year to 80 to 100 metric tons next year -- equivalent to 350,000 golden pomfrets.

Rong Yao's Koh also expects the quality of golden pomfret to be better with locally-produced fry.

"Fry that come in from China and Taiwan...it is a long flight, by the time they reach here, there may be some effect (on quality),” he said. “With local fry production, the distances are shorter, we are able to monitor, we are able to assure the quality with AVA's assistance.....we are definitely hoping for better survival rates."

Having a secured local source also strengthens Singapore's food supply resilience.

"In the event that there is a supply disruption from external sources, then our local consumers will have some degree of assurance that we can still depend on local production,” Wee Joo Yong, assistant director of aquaculture technology at the Agri-Food and Veterinary Authority, said.

Meanwhile, a new branding campaign has been introduced to distinguish locally-farmed fish from foreign imports.

"Local fishes which are grown here, they will be fresher. Price is a consideration, no doubt, but we have to start somewhere. I think if we want prices to come down, (consumers have to) buy more of them,” Seah Kian Peng, CEO of retailer NTUC FairPrice, said.

Singapore aims to produce 15% of own fish