Wednesday, DNUM_DZJZCACF

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Economy

At the beginning of the year, Nghe An coastal village fires up to grill fish

Thanh Phuc • DNUM_AJZACZCACF 17:14

At this time, fishermen continuously have a big catch of herring and anchovies, so the grills of the people in Nghe An coastal villages are red hot all day and night, and workers are busy grilling fish from early morning to late at night.

Tháng Giêng là thời điểm đánh bắt chính vụ cá trích. Tàu thuyền đánh bắt gần bờ, cập bến chỉ sau vài tiếng ra khơi, những mẻ cá tươi ngon nhất, con to nhất được thương lái thu mua đưa về đây sơ chế, nướng để phục vụ du khách. Ảnh: T.P — January is the main herring fishing season. Fishing boats close to shore, dock just a few hours after going out to sea, the freshest and biggest batches of herring are purchased by traders and brought here for preliminary processing and grilling to supply the market. Photo: TP

tươi xanh — The fish chosen for grilling must be fresh and green, with scales that are still shimmering silver, to have a delicious, fragrant, sweet taste... Photo: Thanh Phuc

lao động — At this time, the fishing villages of Nghi Thuy, Nghi Hai, Thu Thuy (Vinh city), Dien Van (Dien Chau), Van Hai, Phu Nghia (Quynh Luu), Quynh Phuong, Quynh Lap (Hoang Mai town) are continuously grilling herring, anchovies, mackerel... to serve the market after Tet. Photo: Thanh Phuc

Để cá chín đều, đẹp và thơm, người nướng phải ngồi túc trực và trở cá liên tục. Vì nếu không đủ nhiệt cá sẽ không chí, nếu quá lửa thì cá sẽ cháy khét. Ảnh: T.P — Ms. Nguyen Thi Xuan, who has many years of experience grilling fish in Quynh Phuong ward (Hoang Mai town) said: “Grilling fish requires experience, care and meticulousness. When placing the fish on the grill, you have to measure it so that it fits well, so that it can be rotated and turned over; when grilling, you have to adjust the coals underneath so that the heat is evenly distributed. Each type of fish has different characteristics, some have thick bodies, some have thin meat, so the grilling time and method are also different.” Photo: Thanh Phuc

than rực — To cook the fish evenly, beautifully and fragrantly, the griller must sit and turn the fish continuously. Because if the heat is not enough, the fish will not cook, if the heat is too high, the fish will burn. Photo: Thanh Phuc

Ms. Ho Thi Thang, owner of a grill in Dien Van commune (Dien Chau) said: "After Tet, market demand increased when people bought it as gifts, tourists came back for spring, went to festivals at the beginning of the year, so we also opened the shop earlier, on the 4th day of Tet, the fire was already blazing to grill fish. On average, our facility grills about 500 - 700 kg of fish per day, hiring 4 - 5 workers to work." Photo: Thanh Phuc

Grilling fish provides jobs and stable income for many local workers in coastal areas. Workers at fish grilling establishments are paid from 250,000 to 400,000 VND per day. Photo: TP

lấm lem — However, fish grilling workers have a very hard time making a living. “The temperature outside these days has dropped sharply, but next to the red-hot charcoal stove like this, we are sweating. Our hands are constantly stirring the coals, turning the fish, even though we wear two layers of thick gloves, they are still hot from the charcoal fire, and our bodies are covered in smoke and dust,” said Ms. Hoang Thi Ly, a fish grilling worker in Nghi Thuy Ward (Vinh City). Photo: Thanh Phuc

Currently, in order to increase the advantages of grilled fish, many coastal localities have planned to build modern and sustainable fishing infrastructure to reduce labor and limit environmental pollution caused by coal smoke. Photo: Thanh Phuc

Giá mỗi con cá trích sau khi nướng là 2.000 đồng. Ăn kèm bánh mướt thì 20.000 đồng/đĩa. Còn nếu du khách mua về thì có giá 60.000 đồng/kg. Ảnh: T.P — At the same time, aiming to build grilled fish products into OCOP products to increase competitiveness in the market, create jobs and stable income for workers in the fish grilling profession... Photo: Thanh Phuc

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