Bustling fishing village in season
(Baonghean.vn) - Coming to Quynh Phuong, Hoang Mai from April to the end of the year, it is easy to see steaming and drying fish processing workshops with billowing smoke and the nimble working hands of the fishing villagers.
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| Anchovy is a specialty of Quynh sea area, caught and processed in the main season from April to the end of the year. Photo: Duy Son |
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| Fresh fish after being caught are collected and brought to steamers to go through many stages of processing into dry products, convenient for packaging, transportation and consumption. Photo: Duy Son |
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| Fresh fish after being brought to the oven is washed, spread evenly on the nets to be steamed. The newly steamed batches of fish are immediately taken outside to dry. Photo: Duy Son |
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| The women working in the steamers are always busy because the fish brought in must be processed immediately, regardless of whether it is noon or midnight. Photo: Duy Son |
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| In Quynh Phuong (Hoang Mai), there are currently about 7 fish steaming kilns, the laborers are mainly seasonal locals, paid by the hour. Photo: Duy Son |
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| When there are many fish, a section of road in the residential area under construction and not yet open to traffic is used as a fish drying yard. Photo: Duy Son |
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| This source of processed fish is exported to Indonesia, China, and Malaysia for refining, packaging, and sale to other countries such as Korea and Japan. Photo: Duy Son |