Gifts from the sea...

(Baonghean) - Looking ahead to the 2015 tourist season, seafood processing facilities in the traditional craft villages of Nghi Thuy and Nghi Hai wards (Cua Lo town) are busily preparing products to serve tourists. These gifts, carrying the salty taste of the sea and the sincere, warm hospitality of the villagers, will accompany tourists from near and far to all parts of the country...

Squid and shrimp from Nghi Thuy

Visiting Nghi Thuy ward these days, you can already feel the bustling atmosphere of the tourist season. Fishermen are busy spreading out dried squid and fish on raised bamboo racks in front of their houses and on the beach on sunny April days. The sweet and salty aroma of squid and fish spreads gently on the breeze. In the traditional seafood processing village of Nghi Thuy, there are over 60 households engaged in this trade. The main specialties of Nghi Thuy are dried squid and peeled shrimp.

Anyone who has ever tasted Nghi Thuy dried squid will surely never forget it. Grilled over alcohol or faint embers, the squid has a distinctive, fragrant aroma that evokes the taste; when torn apart, the flesh is light pink, chewy, and firm without crumbling. Dipped in chili sauce, the sweet and spicy flavors blend with the rich taste of the sea, truly a favorite dish for anyone.

Dried squid and dried shrimp – specialties of Cua Lo.

Ms. Mai Thi Nga, owner of Cuong Nga seafood processing facility in Block 7, Nghi Thuy Ward, who has over 10 years of experience in the business, shared her secret to making dried squid: The raw material for making dried squid must definitely be authentic Cua Lo squid. The squid is caught fresh, then the processor cuts it open, removing all the internal organs, leaving only the body and head. After cleaning, it is naturally sun-dried. When sun-dried, fresh squid will have a white belly, a naturally light pink back, and faint black dots that accurately reflect the squid's skin. It should not have a fishy smell or feel sticky to the touch. Knowing how to dry it properly is an art – under-drying will result in insufficient dryness, over-drying will make the squid too dry and hard, and drying it just right will preserve the natural sweetness and maintain the perfect chewiness.

Besides dried squid, peeled shrimp is also a specialty of Nghi Thuy. The craft of processing peeled shrimp has existed for decades. Ms. Hoang Thi Ha, from Block 3, Nghi Thuy Ward, revealed the secret to processing premium peeled shrimp: Peeled shrimp is made manually, following a strict process. First, only the freshest, tastiest shrimp are selected, not too large and of uniform size; then come the steps of steaming, peeling, oven drying, and packaging. Good shrimp is shrimp that does not use any artificial colors or preservatives, and can be preserved for a long time; the quality of peeled shrimp is determined by its freshness, saltiness, and temperature.

Mr. Vo Van Tuat, Vice Chairman of the Nghi Thuy Ward People's Committee, said: "Before the tourist season, the ward held meetings with processing and business households to agree on a policy to improve product quality and ensure accurate weighing and measuring. Business households signed commitments to implement these measures well, as well as to maintain a professional service attitude to satisfy tourists."

Fish sauce, Nghi Hai mackerel

While the northern Cua Lo - Nghi Thuy area is known for its squid and shrimp specialties, Nghi Hai ward in the Cua Hoi area, south of Cua Lo, immediately brings to mind Hai Giang 1 fish sauce village and its grilled mackerel processing complex. In Nghi Hai, Hai Giang fish sauce village has become a strong brand. Each year, the village produces 400,000-450,000 liters of fish sauce. The fish sauce from Hai Giang 1 village is produced using traditional methods of salting and fermentation, adhering to strict regulations regarding fish, salt, and sunlight, resulting in a high-quality, fragrant fish sauce.

At the home of Ms. Le Thi Kim, owner of the Vo Kim fish sauce facility, customers flock in. Some buy 1-2 liters, others 7-8 liters – the buyers are locals and people from neighboring areas, purchasing them for personal consumption or as gifts for friends and relatives. Ms. Kim's facility currently employs nearly 10 regular workers. The opening of the container used to extract the fish sauce from the salted fermentation vats reveals golden, glistening drops, emitting a fragrant aroma and rich, savory taste of the sea. This concentrated fish sauce has a very high protein content, requiring adjustments to suit both cooking and consumption. Ms. Le Thi Kim affirms that, in preparation for the 2015 tourist season, the Vo Kim facility is ready to supply tourists with approximately 20,000 liters of fish sauce. In addition, they also supply the market with bottled fermented fish paste and salted shrimp paste in 1-5 liter containers. The price of Hai Giang 1 fish sauce is uniform: the premium type costs 70,000 VND/liter, while the exceptionally high-protein type costs 80,000 VND/liter.

In Nghi Hai, Hai Giang 1 hamlet is famous for its fish sauce production, while Hai Giang 2 hamlet is renowned for its grilled mackerel. Currently, about 30 households are involved in processing grilled mackerel. The households purchase the mackerel from fishing boats that have just docked, ensuring freshness, then store and process it. The fish is cleaned, sliced, and grilled over charcoal. Currently, Cua Lo grilled mackerel is widely sold throughout the province, packaged in styrofoam boxes for preservation and shipped to northern provinces such as Hanoi, Hai Phong, and Thai Nguyen.

To maintain a craft, one must refine it. Mr. Truong Nhu Hung, owner of Hung-Nom grilled mackerel establishment, with 20 years of experience in the business, affirms: Every family involved in grilled mackerel here is always conscious of improving their products, from selecting the fish to grilling, and especially ensuring stable prices. To produce fresh and delicious grilled fish, those involved in the grilling process always pay attention to every step. Not only do they follow the correct procedures, but to achieve a beautiful, eye-catching golden color and rich, sweet flavor, the grillers must constantly and evenly turn the fish to produce delicious pieces… Grilled fish cooked over charcoal is easy to preserve, easy to transport, and does not require any additives, so it is becoming increasingly popular.

Currently, Cua Lo town is focusing on building the Cua Lo grilled mackerel brand, establishing a Cua Lo grilled mackerel processing association with 20 members. The establishment of the association is the basis for improving the quality of this specialty product, creating a new brand for Cua Lo. Mr. Tran Tien Dung, Vice Chairman of the People's Committee of Nghi Hai ward, said: The ward has identified the fish sauce production village as a key economic development area. In recent times, the ward has focused on producing clean and safe products by investing in infrastructure for the village, building a welcome gate, providing vocational training, conducting food safety and hygiene training, promoting products at stalls in the beach tourist area, and advertising at festivals.

As a new tourist season approaches, the meticulous preparations of traditional craft villages, cooperatives, and seafood processing businesses will surely create a positive impression on visitors through unique and distinctive souvenirs and products that embody the flavors of Cua Lo's sea. These clean, safe, and affordable products are a key element in building a disciplined and branded Cua Lo tourism industry.

Thanh Son