Fish brought back is incubated with salt, sun dried. (Photo: Bich Ha-Thu Hoai / Vietnam +) Sa Chau village, Giao Chau commune, Giao Thuy district, Nam Dinh in the past is famous for its craft fish sauce traditional crafts. Not yet at the village gate, the smell of fishes rising and fragrant, jars and bottles of honey-colored fish sauce excite anyone passing by. The profession of making fish sauce in Giao Chau has been around for hundreds of years, originating Sa Chau village , the Catholic village of Sa Chau. Because the production is 100% by hand, the processing stage is extremely meticulous. The ingredients used are mainly scallop fish, pompano, and juvenile shrimp, which are still fresh, not chilled, not crushed, and must choose the time when the fish are the most fatty to process. People here divide the weather into two seasons, the dry season and the rainy season. The dry season is the production season, the middle time of the year, while the beginning and the end of the year rains a lot, they spend time to sell. Salt seeds are also selected meticulously, meticulously, the salt purchased in the last season of April to the end of May, the salt leaves any seeds into that grain, the white shade. In particular, salt needs to be in storage for more than a year before it can be used to get rid of its acrid taste. The recipe for making handmade sauce here is also more elaborate than in many other places. On average, each fish nest is marinated with 1.2-1.3kg of salt for six consecutive months to crush the fish completely, then pass the bamboo basket lined with cloth to squeeze out pure fish sauce. One stage in the process of making Sa Chau fish sauce. (Photo: Bich Ha-Thu Hoai / Vietnam +) Fish sauce is poured into thin aluminum plates, continued to be exposed to the sun so that white salt streaks float on the water surface. The fish sauce spread throughout the yard, sunlight shines through, the scent faintly. But because fish sauce cannot be sticky with water, people must cover it up carefully every day. The job of making fish sauce looks leisurely, but it is actually extremely hard. As long as the batch of marinated fish is not delicious, or to get caught in a rain, it will be considered as the effort of marinating the fish for months. Ms. Mai Thi Ty, a longtime fish sauce maker in the village, shared: “In the old days, when the elderly were hungry, the elderly made the fish sauce very salty, now we eat less salt, it is more difficult to preserve but the quality is still fragrant The traditional fish sauce in Sa Chau is only dried in the sun, not cooked, allowing the sun to slowly absorb the taste of heaven and earth. But making fish sauce is also very precarious, the fish cannot meet our needs, sometimes the fish is delicious but not sure to dry, or many families take the same batch of fish but have a good home. Partly fish, but also in the hands of people meticulously. Fish sauce each house has its own secret, not making superficiality, will reduce the prestige of the whole village. ” Currently, Sa Chau fish sauce is famous and supplied to many provinces across the country such as Dien Bien, Son La to southern provinces such as Ho Chi Minh City, Tay Ninh. Concerns with traditional jobs On average, one ton of mackerel can get 300 liters of fish sauce with a very dry formula. Sa Chau fish sauce also has many types, if it can be dried in the sun, the fish sauce is the most delicious, the price is stable, and if sun drying is not guaranteed, it must be sold at a cheaper price. Therefore, currently there are not many descendants’ class following the profession. That is also the concern of many people making sauces for many years. Ms. Nguyen Van Hai said that fish sauce here is made 100% by hand, through more stages, the filter is finished, dried, then dried again. If the fish sauce is semi-industrial, it will be finished with color, anti-rot. All flavors are natural, sun-dried to absorb from the outside into, naturally, the fish sauce is calming. When drying, it is necessary to be close to the sun, drying just enough 3 sun, but 4.5 sunshine will not fragrance anymore. Above all, making fish sauce depends on the weather, a little mistake is broken immediately, so it is so hard, children and grandchildren do not want to follow the profession. ” Sa Chau fish sauce is made 100% by hand, through many more steps, the filter is finished, dried, then dried again. (Photo: Bich Ha-Thu Hoai / Vietnam +) Sa Chau fish sauce, although famous, is facing the danger of fading. The number of customers who order mainly know through referrals, patrons or come to buy places by themselves. Many families also choose to work part-time jobs while waiting for fish sauce such as cooking wine, making shrimp paste, making tapioca flour and turmeric. This is also a way to have additional jobs while waiting for fish sauce, while earning additional income. Ms. Hai added: “My village fish sauce is bought by people by themselves, and my house doesn’t have any billboards. Now the most important is the need for young manpower. Now people follow on the mass media, I know but cannot transmit, cannot spread. Like me, despite having a reputation for making delicious fish sauce, the future has yet to find a successor. Currently, Sa Chau village has about 30 households producing and processing fish sauce, of which 10 are large-scale producers. The fish sauce production and processing households here are granted food safety certificates by the Sub-Department of Agriculture, Forestry and Fisheries of Nam Dinh province. The life of the people in the fish sauce village is hard, but everyone is familiar with the smell of sea fish sauce, everyone is enthusiastic about every drop of fish sauce, creating traditional values ​​that few places can get./.

More than 2 tons of goldfish were brought ashore. Accordingly, around 2am this morning (April 16), while fishing in an area 1.5 km from the coast of Cua Nhuong, fisherman Le Xuan Tien’s boat was in Xuan Bac village, Cam Nhuong commune (Cam Xuyen district, Ha Tinh) was able to catch the goldfish net. The yellow plaice fish are being transported ashore for sale by fishermen. Net more than 2 tons, about 300 fish, each weighing 7-10kg. When the boat landed, the small trader bought fish for 300,000 VND / kg. “When coming ashore, the fish were sold out to small traders, I earned more than 600 million VND. I am very happy because this is the second time this year has hit a lot of goldfish,” said Mr. Le Xuan Tien. This is the second big fishing trip this year by fishermen Tien. The Chairman of the People’s Committee of Cam Nhuong commune also confirmed that this was the second boat trip Mr. Tien had won the goldfish. According to Hung, the goldfish is a species of fish with nutritional and economic value. These fish often go in groups, but not everyone is fortunate to meet such a lot of fish.

Strong and delicious yellow plaice meat is a rare specialty for fishermen in Cam Nhuong waters. So, as soon as we landed, after only 3 hours, the batch of goldfish was sold out. Previously, on January 24, while fishing near the shore at the estuary of Cam Nhuong commune (Cam Xuyen), fisherman Le Xuan Tien’s boat caught the net over 200 goldfish (commonly known as goldfish). positive). Each fish weighs from 7 – 12 kg. Strong and delicious yellow plaice meat is a rare specialty for fishermen in Cam Nhuong waters. So, as soon as we landed, after only 3 hours, the batch of goldfish was sold out. With the selling price of 300,000 VND / kg, fishermen Le Xuan Tien earned about 600 million VND. Subtracting the cost of fishing, each fisherman on the boat earns an income of over 40 million VND after one night. Mr. Nguyen Van Hung – Chairman of Cam Nhuong Commune People’s Committee said: “Winning goldfish is rare, this is a lot of net hit by yellow fish with large weight. According to the old fishermen in Cam Nhuong commune, for the first time in a decade, this sea has a boat that has hit the goldfish net. Nearly 3 months later, fisherman Le Xuan Tien and his friends continued to hit strongly. Around 2 am on April 16, while fishing 1.5 km from Cua Nhuong beach, fishermen Le Xuan Tien’s boat continued to catch more than 2 tons of goldfish. The net is nearly 300 fish, each weighing 7 – 10 kg. Immediately after arriving at Con Go at 4:00 am, fishermen Le Xuan Tien sold all of them at 300,000 VND / kg, earning more than 600 million VND. According to the people of Cam Nhuong, for the first time in a decade, this sea has a boat that has been hit by a heavy goldfish net. Fisherman Le Xuan Tien shared: “We are very happy to bring the large batch of fish ashore. With more than 600 million VND collected, the boat owner will get half of the money, the rest will be shared with the boat friends. On average, each employee earns 30-35 million dong. ” Mr. Nguyen Van Hung – Chairman of Cam Nhuong Commune People’s Committee said: “The whole commune has 252 boats of all kinds, of which more than 130 boats are fishing 10 to 15 nautical miles from the coast. From the beginning of April up to now, the whole commune has caught nearly 40 tons of aquatic and assorted seafood; Seafood prices increase by 20-30% over the same period last year. Specifically: large fresh squid 300 – 320 thousand VND / kg, mackerel 180 – 200 thousand VND / kg, scallop 50,000 VND / kg… ”. Fisherman Le Xuan Tien (in the middle), who hit the yellow fish twice Mr. Nguyen Viet Hung – in charge of the Department of Fisheries Exploitation, Ha Tinh Fisheries Department, said that this year, the aquatic and marine resources of the male fish crop in our province appeared quite early with relative yields. These signals motivate people to buy more fishing gear, repair boats, continue to rise offshore and stick to the sea. Reporter (Synthetic)

From early morning, Cua Hoi fishing port, Nghi Hai ward, town. Cua Lo has become crowded and bustling. Every time a boat returns to the port, hundreds of small traders gather to buy fresh seafood. Photo: Nguyen Chau Inside the port area, the aisles are packed with people, laughs, and bustles in the whole area every morning. Photo: Nguyen Chau It is currently the peak of seafood collection because the holidays are approaching April 30 to May 1, so each seafood stall attracts a lot of buyers, everyone wants to come early to buy seafood. freshest. Photo: Nguyen Chau Mackerel is one of the most famous items in TX. Cua Lo, therefore, as many mackerel fish arrive at the port as they are bought by small traders. Photo: Nguyen Chau Currently, the price of fresh mackerel at the port ranges from 130,000 to 140,000 VND / kg and is always in a state of “out of stock”. Photo: Nguyen Chau Ms. Phuong, a trader in TX. Cua Lo said excitedly: “I went to the port from 4:30 a.m. to wait for the boat to return. Fortunately, I could buy fresh fish at a reasonable price, many people late at night find it difficult to buy first-class seafood …” . In the photo: Fresh and delicious fish caught offshore is currently priced at 70,000 VND / kg. Photo: Nguyen Chau Anh Minh, owner of a seafood restaurant in TX. Cua Lo said: “On the occasion of the ceremony, every day we import from 3 to 5 quintals of seafood, we all go to the port to buy seafood because it is always fresh and the price is much cheaper than buying through the points. Other …. “Photo: Nguyen Chau Currently, seafood prices have increased by 20-30% compared to 1 week ago, however, most seafood is consumed quickly. In the photo: the fresh squid sale points attract small traders to see and pay the price. Photo: Nguyen Chau Boiled fresh simmered squid is also one of the most sold seafood at Cua Hoi port, priced at only 100,000 VND / kg. Photo: Nguyen Chau After collecting enough goods, traders quickly transport them to markets for consumption or to warehouses for storage for the upcoming holidays. Photo: Nguyen Chau Cua Lo seafood has long been famous for its freshness, reasonable price, promising to bring great culinary experiences to visitors when coming to the beach this year. Photo: Nguyen Chau