Coming to Cua Lo beach (Vinh city), visitors can not only admire the beautiful beach, but also enjoy fresh seafood, especially grilled fish dishes with rich and attractive flavors.
Clip: QACua Lo beach has long been famous for its fresh seafood, caught during the day. At Nghi Thuy fishing port, from early morning, the scene of buying and selling seafood is always bustling. The smell of the ocean mixed with the bustling laughter, creating a vibrant, lively atmosphere. Photo: QASince early morning, households grilling fish in Nghi Thuy and Nghi Hai wards have been lighting up the fire. The tourist season is approaching, so the output of grilled fish is gradually increasing, and the workers are constantly working. Photo: QAAccording to statistics, Nghi Thuy, Thu Thuy, Nghi Hai wards... (Vinh City) have dozens of households with hundreds of workers working in the fish grilling business. This season, anchovies are caught in large quantities, so they are also the most grilled fish. Photo: QAFresh anchovies after being imported will be washed, dried and put on the grill. Photo: QADue to their small size, each anchovy tray is grilled for about 3 - 5 minutes. After being grilled, the anchovies have a beautiful golden color, are fragrant, and are sold for 70,000 - 80,000 VND/kg. Photo: QAGrilled mackerel is one of the most famous specialties when it comes to the coastal city of Cua Lo because of its nutrition and irresistible deliciousness. Currently, finished grilled mackerel costs from 200,000 - 250,000 VND/kg. Photo: QAFish grillers must have extensive experience in choosing fresh and delicious fish, understanding each type of fish and the appropriate processing method, especially the grilling technique so that the fish is cooked evenly, not burnt but still retains its natural softness and sweetness. Always having to work in a high temperature environment and clothes always smell of smoke, however, with skillful hands and passion for the job, fish grillers still persevere, creating delicious dishes to serve tourists. Photo: QAThe fish is grilled with charcoal. People use bricks arranged in long rows to make a stove. Two iron bars longer than 1.5m are placed on the stove to place the fish on. On average, each batch of grilled fish, depending on the size and type of fish, usually lasts from 10 to 30 minutes. Photo: QATo have a delicious batch of grilled fish, you need to monitor the temperature of the coal and turn it constantly; if you are not careful, the fish will burn. That is the reason why the job of grilling fish is mostly done by women with diligence and skillful hands. Photo: QAMs. Le Thi Chung, Nghi Thuy Ward, Vinh City has been grilling fish for over 40 years. The job is not too hard but it is time-consuming because she has to wake up early and work until late at night to finish. On peak tourist days, her family grills 300-400 kg of fish to serve the needs of tourists. Photo: QAAfter being grilled, the fish is brought by traders to markets, restaurants, eateries... Grilling fish in Cua Lo coastal area has become an indispensable part of the lives of the people here, not only a livelihood but also a source of pride in the typical cuisine of the coastal area. Photo: QA
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