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As Tet approaches, the fish grilling village of Cua Lo is bustling with activity, ready to serve market demand.

Quang An • January 22, 2026 14:38

In Cua Lo ward, Nghe An province, in the days leading up to Tet (Lunar New Year), the flames in the fish grilling ovens blaze day and night, carrying batches of fragrant grilled fish to markets throughout the area.

People in Cua Lo grilling seafood. Clip: QA
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Every morning, Nghi Thuy fishing port (Cua Lo ward) is bustling with boats docking. In the final days of the year, the buying and selling atmosphere becomes even more hectic as everyone hopes to select fresh, delicious fish in time for processing and serving the Tet (Lunar New Year) market. (Photo: Quang Dung)
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Among seafood, mackerel is considered the most famous and economically valuable product, becoming a staple for many processing households in Cua Lo ward during Tet (Lunar New Year). The fish are caught in distant waters such as the Hoang Sa and Truong Sa fishing grounds, and the Gulf of Tonkin... After being imported, the fish are cut into pieces for grilling. Photo: QA
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Mr. Truong Nhu Hung, owner of the largest grilled fish business in Cua Lo ward, said: On average, his family grills 150-200 kg of fish per day. However, during the Tet holiday and the summer tourist season, the quantity increases threefold. Everyone starts work from 2-3 am until all the fish is grilled to meet market demand. In addition to the three family members, Mr. Hung also hires four seasonal workers to speed up the process. Photo: QA
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Ms. Nguyen Thi Luyen, from Thanh Cong block, Cua Lo ward, who has over 30 years of experience grilling mackerel, said: "Mackerel is not only a delicious dish during Tet (Lunar New Year) but also a very meaningful gift, so many people choose it. Due to increased demand, the price of grilled mackerel is also slightly higher than usual. Grade 1 fish costs from 250,000 - 300,000 VND/kg, while smaller batches cost from 180,000 - 200,000 VND/kg." (Photo: QA)
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The grilling process is crucial and requires experience. The grill rack should be about 10-15 cm away from the charcoal; it shouldn't be too close as it will easily burn. Typically, each batch of fish takes 5-10 minutes to grill, depending on how densely the fish is arranged. Photo: QA
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Besides mackerel, the locals also grill a variety of other fish to meet market demand, including scad, barramundi, herring, anchovies, etc. Photo: QA
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The fish are neatly arranged on the glowing charcoal grill, enveloped in fragrant smoke reminiscent of Tet (Vietnamese New Year). Photo: QA
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According to those in the trade, to grill delicious fish, one needs to monitor the charcoal temperature and constantly flip the fish to ensure even cooking. The griller must be meticulous and skillful. Lack of concentration can result in burnt or undercooked fish. (Photo: QA)
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For smaller fish like anchovies, a grill rack is required. Fresh anchovies imported to the port cost between 20,000 and 30,000 VND/kg, but after grilling, they are sold for 60,000 to 80,000 VND/kg due to processing costs and weight loss. (Photo: QA)
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Passed down through generations, the fish grilling profession in the Cua Lo coastal area not only provides a livelihood for the people but also contributes to creating a distinctive culinary identity of the Nghe An coastal region. It is known that currently, there are about 30 households in Cua Lo ward that regularly engage in fish grilling, mainly concentrated in the former Nghi Hai and Nghi Thuy areas. (Photo: QA)
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After processing, the grilled fish is purchased, packaged, and distributed by traders to markets, restaurants, and eateries both within and outside the province. Trucks run continuously to meet the market demand during the Tet holiday. Photo: QA
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