Grilled mackerel, a specialty of Nghe An province, is a popular dish during Tet (Lunar New Year).
(Baonghean.vn) - Grilled mackerel is not only a delicious and nutritious specialty of Nghe An province, but also a very popular gift for Tet (Lunar New Year). Currently, households processing grilled mackerel in Cua Lo are actively producing to supply the market for the upcoming Tet holiday.
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| In the final days of the year, despite the cold weather, fishing ports in Cua Lo town, such as Nghi Thuy and Cua Hoi, are always bustling whenever boats return to shore. Fresh mackerel is particularly popular among traders and fishermen, especially during Tet (Lunar New Year), as it is a specialty caught in the Hoang Sa and Truong Sa fishing grounds. (Photo: Quang An) |
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| Ms. Trang, a household producing grilled mackerel in Nghi Hai ward, Cua Lo town, said: "In the process of making grilled mackerel, selecting the right ingredients is very important. Fresh mackerel caught in the Hoang Sa and Truong Sa fishing grounds, weighing 2kg or more, looks best when sliced." (Photo: Quang An) |
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After being imported, the mackerel is washed, cut into pieces about 2cm thick and weighing 250-350 grams.After removing the fins, head, tail, and intestines, they will be dried to remove excess water, because the longer they are left to dry, the better.The fish fillets become sweeter and firmer after grilling. Photo: Quang An |
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| Ms. Nom, one of the long-standing grilled mackerel producers in Cua Lo town, shared: "During the period leading up to Tet (Lunar New Year), due to high demand, my family grills nearly 400 kg of fish every day to supply markets both within and outside the province... This year, due to difficulties encountered during fishing trips because of the weather, the amount of fish imported has decreased somewhat, and hiring workers has also been limited, so we mainly rely on family members." Photo: Quang An |
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| The way the charcoal is lit for grilling fish is also very important because too much heat can burn the fish, but too little heat will prevent the fish from cooking properly to achieve the best flavor. Photo: Quang An |
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| According to those in the trade, grilling mackerel to a delicious batch requires closely monitoring the charcoal temperature and constantly flipping the fish to ensure even cooking. That's why the job of grilling fish is mostly done by women, as it demands meticulousness and skill. (Photo: Quang An) |
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| Grilled fish, when cooked to perfection, turns golden brown and emits a wonderful aroma. The glowing red charcoal grills are both visually appealing and help ward off the winter chill, making it a delightful experience for everyone. Photo: Quang An |
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| After grilling, the mackerel is moved to a cool, well-ventilated area and cooled with a fan before being arranged on a tray. If the fish is placed on a tray while still hot, it will break apart because hot fish is very soft. (Photo: Quang An) |
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| After completing the necessary steps, the grilled mackerel will be packaged, vacuum-sealed, and supplied to the market. Currently, the price of grilled mackerel ranges from 230,000 to 240,000 VND/kg and may increase in the days leading up to Tet (Lunar New Year). Photo: Quang An |
