Currently, it is the peak season for snakehead fish (from January to the end of June in the lunar calendar). Taking advantage of this abundant supply, Ms. Phan Thi Chuyen (Ong Quyen hamlet, Tan An Tay commune, Ngoc Hien district) processes it into fish sauce. Each month, during the two high tides, she purchases over 3 tons of fresh fish from shrimp farms and trawling boats. The price of fresh raw fish is 5,000-6,000 VND/kg. On average, 2 kg of fresh raw fish will yield 1 kg of finished fish sauce.

Ms. Chuyen shared: “Previously, there was an abundant supply of snakehead fish, but because they were considered unwanted fish in the ponds, they were only used as fertilizer for fish sauce production or simply discarded. I felt it was a waste, so I brought them home to try making fish sauce for myself and to give to relatives. They praised it as delicious and encouraged me to make it for sale. After that, I started selling it on a small scale here and in neighboring districts. Since 2014, many people have come to know about it and place orders, leading to strong sales both within and outside the province. Initially, making 1 kg of fish sauce was extremely difficult because I had to scale each fish by hand. Later, my husband invented a fish scaling machine, a rice roasting machine, a rice grinding machine, and most recently, a fish sauce mixing machine, replacing manual labor and shortening the time by 5-6 times. Only cutting the fish requires labor; my husband and I do the salting ourselves.”

Fermented snakehead fish paste has a rich, delicious, and very distinctive flavor, making it a renowned specialty of Ca Mau .

With its harmonious blend of sour and sweet flavors, along with a delicate aroma, Ngoc Chuyen's fermented fish sauce brand has become available in many provinces and cities. On average, her facility supplies 700-800 kg of fish sauce to the market each month. Priced between 80,000 and 90,000 VND per kg, after deducting expenses, she earns a profit of nearly 250 million VND per year.

Ms. Chuyen added: “To make delicious fish sauce, the raw fish must be fresh. Then, wash it thoroughly and pack it in ice. Next, the fish is fermented with salt for about a month. After that, wash it again, drain it, add more rice wine, sugar, and roasted rice flour, and ferment for another two months. So, from the start to the finished product, it takes three months. The salting process is also very important. If the salt is too salty, the fish will be tough and not fragrant. If the salt is too weak, the fish sauce will be sour, won't last long, and won't be fragrant or delicious. I make my own roasted and ground rice flour at home, so it can be preserved for a long time while the fish sauce still retains its sweet and fragrant flavor, which is why customers really appreciate it.”

Ngoc Chuyen fermented fish paste is one of the OCOP products of Tan An Tay commune, and is widely favored by consumers. The abundant raw materials and stable market demand have created favorable conditions for the development of the Ngoc Chuyen fermented fish paste production facility, generating jobs and increasing income for many local workers, especially women.

Ngoc Chuyen fermented fish paste is one of the OCOP products of Tan An Tay commune, and it is popular and widely consumed both within and outside the province.

Having been associated with Ms. Chuyen since the early days of establishing the fermented fish paste facility, Ms. Tran Thi Cam (Ong Quyen hamlet, Tan An Tay commune) has over 6 years of experience in fish processing. She can process more than 50 kg of fish per day.

Ms. Cam added: "Now we only cut off the heads and fins of the fish, we no longer scale them like before because we have a machine. The work is easier, and if we work quickly, we can cut more than 50 kg of fish each day. We get paid 5,000 VND per kilogram, so we earn more than 250,000 VND to support our family."

Ms. Nguyen My Hanh, who also works cutting fish here, shared: "I've been working here for over 3 years, earning more than 200,000 VND per day, and it's close to home, so I can provide for my children's education more stably."

Fermented snakehead fish paste has a slightly sour, rich flavor, tender and sweet fish meat, soft bones, and a distinctive coastal aroma. The paste is pre-mixed and can be eaten immediately with hot rice, accompanied by a plate of unripe bananas, young banyan fruit, and sour starfruit for an even more appealing dish. Alternatively, for a more elaborate version, mix the paste with duck eggs, minced meat, onions, and pepper, then steam it – equally delicious.

Thao Mo

Source: https://baocamau.vn/dam-da-mam-ca-son-a1170.html