Delicious sea food

(Baonghean) - Cua Lo Beach is not only famous for its beautiful scenery, but also for its attractive seafood specialties. Looking forward to the new tourist season of 2017, Cua Lo has created many other dried seafood products with the salty taste of the ocean as precious gifts for tourists.

Coming to the traditional seafood processing village - Nghi Thuy ward these days, we can see the bustling atmosphere of the tourist season. The coastal people are busy drying and processing fish and dried squid.

The traditional seafood processing village has existed since 2011 and currently has about 70 households working in the profession. Nghi Thuy's specialties are dried squid and shrimp, mainly exploited and caught in the sea of ​​Nghe An.

Processing specialty fish such as silver pomfret and anchovy. Photo: Thanh Chung.

The raw material for making Nghi Thuy dried squid is genuine Cua Lo squid. The squid is caught fresh, the processor cuts open the sacs, cleans them, and dries them in the sun. As for the shrimp, it is done by hand, following a strict process. First, the shrimp must be very fresh, not too big, and even; then comes the steps of steaming, peeling, oven-drying, and packaging.

Mr. Vo Van Ly - Chairman of Nghi Thuy Ward People's Committee said: Before developing the product, the ward sent production households to learn from experience in Da Nang and Nha Trang. Up to now, the products have been processed, packaged, fully labeled, reasonably priced, ready to serve tourists.

Mr. Hoang Van Yen - Head of Block 7, owner of a dried seafood processing household said: The raw material for making boneless anchovies must be fresh fish. After selecting the best ones, the processes such as soaking in ice water, cutting off the head and removing the bones, marinating with spices, drying and vacuum packaging are carried out.

Boneless anchovies need to be fried before eating, they are tastier than dried squid. The same goes for fish cakes. The ingredients for making fish cakes are fresh anchovies and barracuda. ​​The process includes cleaning, deboning, grinding, steaming, frying...

Attractive new specialties. Photo: Thanh Chung

With the two dishes of silverfish and anchovy, they are also processed deliciously. Ms. Nguyen Thi Hai Yen, the owner of the production facility for this item, explained: Silverfish and anchovy must be the best seafood, bought from the boat that has just docked. The processing process is quite simple, but the secret lies in the spices and the heat when processing. Both of these dishes can be eaten with rice, and can be preserved for a long time without changing their quality.

Recently, new dried seafood products of Cua Lo town accompanied and participated in the International Tourism Fair VITM 2017 held in Hanoi in early April. These products were welcomed and highly appreciated by attendees and companies, units...

Dried seafood gifts are simple but they are typical products of coastal culinary culture, carrying the brand of the first coastal city in the country: Clean, safe and especially delicious, rich in the flavor of the sea.

Thanh Chung