Singapore's traditional floating fish farms, once a common sight along the country's coastline, are facing extinction as farmers grapple with rising costs, environmental challenges, and competition from cheaper imports. As of October 2024, only 74 sea-based fish farms remain in operation, down from 98 at the end of 2023.

These floating farms, made of interlocking wooden planks and buoyed by floating barrels, are remnants of Singapore's fishing village past. However, they are struggling to stay afloat in the face of modern challenges. Farmers like Alvin Yeo, who runs Heng Heng Fish Farm with his father, are finding it increasingly difficult to compete with cheaper imports from neighboring countries like China, Indonesia, and Malaysia.

The cost of running a fish farm in Singapore is significantly higher compared to regional competitors. Expenses such as electricity, land, and labor drive up operational costs, making it challenging for local farmers to offer competitive prices. Additionally, the wooden structures of these farms require regular maintenance, with a metric ton of Chengal wood costing up to SG$4,000 (approximately US$3,000).

Climate change is exacerbating the challenges faced by these farms. Rising water temperatures increase the risk of disease outbreaks and algae blooms, which can be deadly for fish. Open-net sea-based farms are particularly vulnerable to these environmental changes, as they offer little control over the surrounding conditions.

To combat these issues, some farmers are adopting more modern and sustainable techniques. Yeo, for instance, is incorporating solar panels for energy and using pelleted feed to reduce water pollution. However, implementing technological solutions often requires significant investment, which is difficult for many small-scale farmers.

The Singapore government is taking steps to support the aquaculture sector through its Singapore Aquaculture Plan. Initiatives include increasing the supply of locally produced, genetically superior fish eggs and facilitating the export of local fish to China. The Singapore Food Agency (SFA) is also offering advice and funding support for technology adoption to farmers looking to increase productivity.

Despite these challenges, some young entrepreneurs are finding innovative ways to sustain the industry. Wong Jing Kai, who runs Ah Hua Kelong, has diversified his business by opening a seafood restaurant and a fish soup hawker stall to move his fish stock, effectively creating a farm-to-table model.

The survival of Singapore's traditional fish farms is crucial not only for preserving a part of the country's cultural heritage but also for supporting its "30 by 30" goal - an initiative to produce 30% of its nutritional needs locally by 2030. As the industry evolves, the future of these farms may depend on a combination of government support, technological adoption, and innovative business models to keep this traditional trade alive in the face of modern challenges.