(Baonghean.vn) - These days, fishermen and small traders in Nghi Xuan commune (Nghi Loc district) begin the season of grilling fish to serve market demand. In the cool weather of early spring, the aroma of grilled fish mixed with the smell of charcoal smoke permeates the air, creating a rich flavor of a coastal countryside.
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| In Xuan Loc hamlet (Nghi Xuan commune), nearly 10 families are engaged in the business of grilling fish. Besides their time at sea fishing, the men in the hamlet also assist their wives in the various stages of preparing the fish for grilling. |
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| The most popular grilled fish varieties here include herring, mackerel, tuna, scad, and scad… The fish are cleaned, washed, and dried before grilling. |
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| Ms. Nguyen Thi Thu(wearing a headscarf) said: “I’ve been grilling fish for almost 30 years. Every day I grill about 80kg of fish, mainly sourced from Cua Hoi port. I grill it in the morning so it’s ready for delivery and sale at Quang Trung market (Vinh City) in the afternoon.” |
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| The fish is grilled over charcoal.pink |
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| Small traders grill fish at Trang New Market (Nghi Xuan commune). |
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| To grill fish perfectly, ensuring it's neither burnt nor overcooked, requires experience. |
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| The pieces of white mackerel are neatly arranged side by side after being grilled until cooked. |
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| Besides grilling mackerel and scad, people in Nghi Xuan commune also grill anchovies to meet consumer demand. |
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| Each product that reaches the consumer also brings joy to the fish grillers in Nghi Xuan. |
Wang Yun
