Importer · wholesaler · premium retailer · Addis Ababa

From the Mekong
to the Nile.

NileX imports premium and everyday seafood from Vietnam and delivers it, cold, certified and cut to spec, to Ethiopia's hotels, restaurants and premium retailers. A landlocked country, supplied from one of the world's great fish basins.

Request a quote → See the species

Origin

Mekong Delta

Vietnam · 10.0°N, 105.7°E

≈ 7,000 KM · −18°C

Destination

Addis Ababa

Ethiopia · 9.0°N, 38.7°E

4 species

Two tiers, plus source-to-order

−18°C

Unbroken from harvest to handover

Built to spec

Cut · grade · glaze · pack format

2 countries

Sourcing in Vietnam, supply in Addis

01 · The reason we exist

Two rivers, two civilizations, one supply line.

The Mekong feeds one of the most productive fisheries on earth. The Nile feeds a highland nation with rising appetite and no coast of its own. NileX is the engineered link between them, importer, wholesaler and retailer in one, so a single line moves fish from delta water to Addis kitchens without a break in the cold.

The gap

A landlocked country with declining lake fisheries, but a growing middle class and a hospitality boom demanding consistent, quality fish.

The source

The Mekong Delta: vast, year-round, export-grade aquaculture with the certifications international buyers already trust.

The bridge

A cold, documented corridor NileX owns end-to-end, turning distance into a promise a chef can plate against.

02 · The cold chain

Seven thousand kilometres, never above −18°C.

Every consignment is flash-frozen at source and monitored at every custody handover. The cold never breaks, and the paperwork proves it.

0°C

Harvest

Farmed to export grade in the Mekong Delta, ice-slurried at the pond.

−18°C

Process & flash-freeze

Cut, graded, glazed and IQF-frozen to your spec within hours.

−18°C

Cold port

Sealed reefer containers loaded at Ho Chi Minh City.

−18°C

In transit

Reefer sea/air freight, temperature logged the whole way.

−18°C

Cold customs

Cleared and inspected in Addis without leaving the cold.

−18°C

Delivered

Cold-store to your door, hotels, restaurants, premium retail.

03 · The catalogue

Four species. Two tiers.

We don't really sell fish. We sell reliable, specified, documented supply, cut, size-graded, glazed and packed exactly to your kitchen's standard.

Premium tier

Premium

Atlantic Salmon

Salmo salar

Rich, marbled, centre-of-plate. The signature of a serious seafood menu.

Built to spec

Fillet / portion / whole side

120–220 g graded portions

0–20% glaze to order

Skin-on or skinless

Premium

Barramundi

Lates calcarifer

Clean white flesh, buttery and forgiving, a chef's reliable hero.

Built to spec

Fillet / whole / steak

Size grades 300–800 g

IQF or block frozen

Scaled, pin-boned to spec

Everyday value tier

Everyday

Pangasius

Pangasius hypophthalmus

Consistent, affordable, versatile, volume that never wavers on quality.

Built to spec

Boneless fillet / steak

Well-trimmed / untrimmed

10–30% glaze options

170/220, 220/oz grades

Everyday

Tilapia

Oreochromis niloticus

Mild, dependable, everyday value, the workhorse of a busy kitchen.

Built to spec

Fillet, deep-skin / regular

3–5, 5–7, 7–9 oz grades

CO-treated or natural

IQF, vac-pack to order

Need something not on this list?

Octopus, shrimp, a specific grade or portion size, if it moves cold, we can source and spec it. Tell us the standard you hold.

Source to order →

04 · What a buyer loses sleep over

Every consignment arrives with a paper trail as cold as the fish.

TR-01

Origin traceability

Every consignment carries lot, farm and harvest data, traceable from your invoice back to the pond.

TR-02

Temperature record

Continuous −18°C logging from freeze to handover, available on request per shipment.

TR-03

Certified documents

Health certificates, catch/farm certification and packing lists travel with the goods.

TR-04

Built to your spec

Cut, size grade, glaze percentage and pack format documented and repeatable, order to order.

Documented against: ASCBAPHACCPHEALTH CERTEU / INT'L GRADE

05 · Who we supply

Hotels & F&B

Consistent grade, guaranteed cold chain and paperwork your auditors accept, at the volume a banquet calendar demands.

B2B · CONTRACT SUPPLY

Restaurants & chefs

The exact cut, portion and glaze you plate against, arriving as fresh and safe as day-boat fish.

B2B · SPEC SUPPLY

Premium retail & homes

Beautiful, certified fish for the counter or the table, the same quality, smaller pack sizes.

RETAIL · WELCOME

06 · Two countries, one line

A two-country operation, by design.

One of us stands at each end of the bridge. You're never talking to a middleman, you're talking to the person with hands on the fish.

Addis Ababa

Selam Adamasu

Director of Sales & Procurement

Your point of contact in Ethiopia, pricing, orders, delivery and the documentation your buyers need.

Vietnam

Ruhama Eshetu

Director of Sourcing

On the ground in the Mekong Delta, selecting farms, holding the spec and owning quality at source.

Let's begin

Build your seafood supply line with NileX.

Tell us what your kitchen, banquet or counter needs. We handle the sourcing, certification, cold chain and delivery, so you can focus on the plate.

Addis

Selam Adamasu

Director of Sales & Procurement

+251 911 251 092

−18°C

Vietnam

Ruhama Eshetu

Director of Sourcing

+84 339 606 783

EMAILinfo@nilexseafood.com

WEBwww.nilexseafood.com

OFFICESaay Building, 2nd Floor, Bole · Africa Avenue, Addis Ababa · P.O. Box 43210

From the Mekongto the Nile.

Two rivers, two civilizations, one supply line.

Seven thousand kilometres, never above −18°C.

Four species. Two tiers.

Every consignment arrives with a paper trail as cold as the fish.

A two-country operation, by design.

Build your seafood supply line with NileX.

From the Mekong
to the Nile.