7 seafood dishes not to be missed when coming to Cua Lo

(Baonghean.vn) - Cua Lo is not only attractive because of its beautiful beaches but also attracts and retains tourists thanks to its fresh seafood dishes.

Below are 7 delicious seafood dishes in Cua Lo. If you haven't enjoyed them yet, it's like you haven't known about Cua Lo.

Crab with tamarind

Cua Lo is a famous coastal area for its crab specialties with large crabs, firm meat and delicious when processed. Cua Lo crabs are available all year round and are always abundant. Therefore, tourists coming to Cua Lo at any time can enjoy delicious crab dishes, such as: salt-fried crab, steamed crab with tamarind, grilled crab... of which, tamarind-fried crab is the most popular dish among tourists.

Cua Lo tamarind crab. Photo: Internet

Tourists who come to Cua Lo for tourism and once enjoy the tamarind crab dish will never forget the mild sour taste of tamarind and the salty taste of the dipping sauce combined with the delicious flavor of crab. All have created a typical dish of the Cua Lo Nghe An coastal area here.

Seven-course cobia

Coming to Cua Lo, if tourists have not enjoyed one of the 7 dishes made from cobia, they have not really been to this coastal land. In recent years, this place has had a new specialty, which is cobia, a type of fish with high nutritional value but does not cause obesity, so it is very popular with tourists. The fish breed is imported from Norway and is being raised on a pilot basis in Ngu Island, when mature, it usually weighs about 30kg.

Stir-fried cobia intestines. Photo: Internet

Cobia fish are quite fierce when caught, but through the skillful hands of the chef, the fish meat can be processed into 7 attractive dishes, such as: fish salad, steamed fish with lemongrass, stir-fried fish intestines, fish hotpot, fish porridge, fried fish fins, and crispy fried skin, which are very attractive.

Crab sprouts

When coming to Nghe An, after having fun with the waves of Cua Lo beach, visitors should enjoy the famous crab meatball dish here, a dish with an attractive aroma and rich in protein.

Crab sprouts - an irresistible delicacy in Cua Lo. Photo: Internet

To make crab meatballs, the cook must be very meticulous and careful. The crab meat is shredded, adding a pound of crushed meat, a little pepper, dried onions, fish sauce, a little wood ear and shiitake mushrooms to make the flavor even more delicious. These ingredients are mixed well to soak and then applied to the crab shell. Then place the crab dish in the pot to steam until cooked.

The cook must watch the crab meat until it is just cooked, then spread the egg yolk evenly over the cooked meat, then steam it for a few minutes. When serving, people stick the boiled crab legs into the shell like a live crab, but the attractive aroma of crab, meat, onions, and spices mixed together makes visitors remember it forever after just one bite.

Cua Lo Shrimp Paste

The shrimp season lasts from January to April (Lunar calendar) every year. During the shrimp season, every household is busy mobilizing young and old, men and women to catch shrimp. Although it is a rustic dish, making shrimp paste also requires meticulousness and care, no less than other complicated dishes. Fresh shrimp must be selected, and absolutely do not use plain water to wash because the shrimp will rot.

The best way to enjoy shrimp paste is to eat it raw with sour star fruit and vermicelli. Photo: Internet

Shrimp paste can be used as a dipping sauce, eaten with vermicelli or processed into many other dishes such as: soup seasoning, shrimp porridge, braised shrimp paste or braised shrimp paste with meat... However, the best shrimp paste is eaten raw with sour star fruit and vermicelli, which is both delicious and allows you to fully experience the original flavor of the paste. Adding fresh chili slices makes the dish both sour and spicy, bringing a very strange feeling, stimulating all the senses.

Or try a piece of shrimp paste, feel the sweetness of the shrimp meat, the saltiness of the sea with a bowl of hot white rice, even the most picky eaters will have to praise it as delicious.

Steamed mantis shrimp with lemongrass and beer

The once rustic mantis shrimp of the coastal countryside of Cua Lo has now become a specialty dish in restaurants and eateries. The meat of the mantis shrimp is delicious, sweet, and firm, and the shrimp head has a lot of roe, which is both rich and fatty, and has a strong sea flavor.

Mantis shrimp with attractive lemon salt dip. Photo: Internet

Mantis shrimp can be prepared in many dishes, such as: steamed, boiled, grilled... But the dish of steamed mantis shrimp with lemongrass and beer is the most popular with tourists. After peeling the shell, the mantis shrimp meat is dipped in salt, pepper, lemon or Cua Lo fish sauce, there is nothing better. Gourmets eat mantis shrimp with raw vegetables and mustard for an even more delicious taste. Just take some herbs, cucumber slices, fresh chili slices, wrap the mantis shrimp meat and dip it in fish sauce, salt and lemon, the fragrant taste of the meat, the rich, fatty taste of the mantis shrimp roe, the spicy taste of mustard powder and chili is really attractive.

Flashing ink

“Flashing squid” from Cua Lo, Nghe An is ranked in the Top 10 seafood specialties of Vietnam. Normally, many people still call it dancing squid, but the correct name is “flashing squid” because the squid is just caught alive, its body is transparent, and its skin is always flashing with phosphorescent spots. Although the two names above describe different states of the squid, they both indicate the freshness of the squid.

Freshly caught squid is still transparent. Photo: Internet

There are many ways to prepare “Flashing Squid”. But catching jumping squid and enjoying it on the spot is a form of entertainment combined with enjoying a very interesting specialty for tourists. In recent years, combined with the development of tourism and resorts, the service of catching jumping squid by basket boat in Cua Lo has become an attractive pastime. This service has created a unique feature, bringing a unique identity to Cua Lo tourism.

Grill any squid you catch on the kerosene lamp. Grilled fresh squid is fragrant, crispy and sweet, dipped in chili sauce with salt, pepper and lemon, nothing compares. In addition, visitors can also light a fire on the beach to grill, stir-fry or bring it to a popular restaurant to make cakes.....

Clam porridge

Clam porridge replenishes energy after a tiring day of sightseeing. Photo: Internet

This is a very interesting dish at night when tourists stroll around Cua Lo. Clams are boiled, the water is used to cook porridge, the clam intestines are fried with spices. When the porridge is cooked, mix the clams with the porridge and pour into a bowl with herbs. The aroma of rice, mixed with the flavor of clams and herbs, creates an elegant dish. Clam porridge provides a lot of protein, increasing vitality after a tiring day of sightseeing.

Pear Flower

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