The coastal villages of Nghe An are bustling during the anchovy processing season.
In the final days of the year, the fishing village of Quynh Lap commune (Hoang Mai town) becomes much busier as anchovy fishing boats take turns docking. This is also the time when the village enters its biggest anchovy processing season of the year, stockpiling goods to serve the Lunar New Year and for export.
For generations, fishermen in Quynh Lap commune have traditionally engaged in the harvesting and processing of anchovies. Typically, each fishing trip lasts 5-7 days at sea before returning to shore at dawn, laden with anchovies. Trays of fresh anchovies are brought ashore; some are sold for making fish sauce, while the majority are purchased by processing facilities to make dried anchovies.
During this season, passing through Quynh Lap commune, you can easily spot anchovies drying on racks spread out along the roads.
While nimbly arranging the fish on the mesh rack, Ms. Cao Thi Phuc from Quynh Lap commune, Hoang Mai town, explained that to produce batches of dried anchovies, one must first select fresh, high-quality anchovies, wash them thoroughly, spread them evenly on the rack, and then steam them. Due to the large production volume, during the season, local steamers have to operate at full capacity to meet demand. At times, due to overload, fishermen even dry fresh fish that haven't been steamed yet.
The anchovy fishing season typically lasts from August to February of the lunar calendar each year. This is also the peak season for the dried anchovy processing industry.
Besides processing dried anchovies, the women of Quynh Lap fishing village also enhance the value of anchovies by processing them into seasoned anchovy products. The freshest anchovies are brought in, washed, split in half to remove the backbone, then arranged evenly on a rack and sprinkled with a layer of seasoning including salt, chili, sugar, garlic, etc., and dried in the sun, turning them over to ensure even drying. After two drying sessions, the finished product is ready.
The dried anchovy processing industry provides employment for many local workers. Ms. Le Thi Ha from Quynh Lap commune shared: "We are paid 20,000 VND per hour of work. During the fishing season, the women in the coastal village have regular work and additional income."
Compared to previous years, this year's anchovy yield is lower, but the selling price is higher. Fresh, high-quality anchovies that are transported over short periods fetch 18,000 VND/kg. After processing, dried anchovies typically sell for 80,000 VND/kg, but seasoned anchovies can fetch 150,000 VND/kg, further increasing the product's value.
The entire Quynh Lap commune has 120 boats, each over 15 meters long, specializing in anchovy fishing in distant waters. On average, the annual anchovy production reaches 30,000-35,000 tons, the highest in the province. Quynh Lap's dried anchovy products are sold throughout the country and exported to China.
Mr. Truong Cong Vu, Chairman of the Farmers' Association of Quynh Lap commune, said:
