Inviting grilled fish over charcoal at Cua Lo beach town
(Baonghean.vn) - Cua Lo town has long been famous for its rich, fresh seafood with many unique processing methods, of which charcoal-grilled fish is one of the delicious dishes that tourists always look for to enjoy when returning to the coastal city.
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| Grilled mackerel is one of the most famous specialties when it comes to the coastal city of Cua Lo. The ingredients for making grilled mackerel are carefully selected, which are fresh white mackerel with an average weight of 2kg/fish or more, caught in the fishing grounds of Hoang Sa and Truong Sa. In the photo: Fishermen's fishing boats go offshore to exploit seafood. Photo: Nguyen Hai |
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| Currently, the whole town has more than 40 households specializing in preserving and processing grilled mackerel with an output of about 250 tons/year. After being imported, the mackerel is cleaned, cut into pieces with a thickness of 2cm and a weight of 250 - 350 grams. After removing the fins, head, tail, and intestines, they will be dried because the longer they are dried, the sweeter and chewier the fish will be after being grilled. Photo: QA |
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| The opening time of the tourist season is near, grilled mackerel businesses in Cua Lo are always "on fire" to supply the market and serve tourists. Currently, finished grilled mackerel is sold at a price of 200,000 - 250,000 VND/kg and is always sold out during the tourist season. Photo: QA |
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| Besides grilled mackerel, Cua Lo town also has many other delicious grilled fish such as herring, mu fish, mackerel, anchovies... In the photo: Fresh herring after arriving at the dock will be purchased by production facilities to process grilled herring. Photo: QA |
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| According to the workers, to have a delicious batch of herring, you need to monitor the coal temperature and turn it constantly so that the fish is cooked evenly. The griller must be meticulous and skillful. If you are not focused, the fish can burn or be undercooked. Photo: QA |
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| Anchovies are also a very popular grilled dish. After being imported, the fish will be washed, dried and placed on a grill. Before grilling, the grill will be brushed with a layer of oil to prevent the fish from sticking to the grill and to create a delicious and characteristic aroma. Photo: QA |
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| Ms. Duong Thi Sau, Thanh Cong block, Nghi Thuy ward said: "On average, my family grills 200 kg of various types of fish every day, mainly anchovies and herring. However, during the tourist season, we grill twice as much because many eateries, restaurants, and traders come to order." Photo: QA |
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| Currently, in Cua Lo town, there are hundreds of households producing grilled fish, concentrated in Nghi Hai and Nghi Thuy wards... with experienced grillers. Photo: QA |
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| In addition to typical fish, other seafood such as oysters, clams, shrimp, squid... can also be grilled depending on the requests of diners. Currently, restaurants and eateries in Cua Lo town are focusing on preparing food to be ready for the upcoming tourist season with the hope of favorable business, making up for 2 years of being affected by the pandemic. Photo: QA |