Silver carp - the "snow gem" of the Da River

On the vast surface of the Da River lake in early summer, when the water turns its characteristic "apricot blossom" color, experienced fishermen begin a season of hunting for a precious delicacy: the silver carp. This tiny, pure white, transparent fish, like a thread of glass, is a specialty dish that anyone who has tasted it once will remember forever.

Catfish are sold at Tan Thanh Market, Hoa Binh Ward.

The locals call the silverfish "cod"—and not by chance. Their bodies are slender, translucent, shimmering silver in the sunlight, their sesame-black eyes standing out against their pristine form. They have only a single row of small scales in front of their anal fin, a pointed head with many teeth, and bones that are mostly cartilage, resulting in tender yet firm flesh.

According to veteran fishermen in Hoa Binh (formerly), the silver carp is a completely natural species and cannot be artificially farmed. They gather in schools in the upstream flowing waters, feeding on algae, plankton, and young grass sprouts – a clean and abundant food source. Because of this, the fish meat has a rare translucent white color, a sweet and delicate taste, and no fishy smell whatsoever. Locals often say: While fish from the Da River are safe, silver carp are the safest of all.

The silver carp is likened to the "snow gem" of the Da River.

Catching silver carp is not easy. They swim fast, disappearing at the slightest disturbance, only gathering in schools when things calm. Each time you cast your net, you're lucky to catch just a few kilograms. The fishing season is short, with a high concentration in May and June, dwindling to August, making them scarce. This is why silver carp are always on the list of "rare commodities" sought after by connoisseurs, and their high price of 100,000-120,000 VND/kg has never diminished their appeal.

Locals and experienced chefs have many ways to celebrate the flavor of snakehead fish. Simply marinate it just right, wrap it in betel leaves, fig leaves, fig leaves, or ginger leaves, then roast or grill it. The fish meat becomes firm, sweet, and fragrant. When deep-fried in oil, the snakehead fish becomes crispy, infused with the aroma of pomelo leaves and betel leaves – an irresistible snack.

Snakehead fish cooked in sour soup is a refreshing summer dish enjoyed by many.

Ms. Nguyen Thi Minh from Hoa Binh ward shared: "During the sweltering summer days, a bowl of sour fish soup with forest leaves or cooked with tomatoes, pineapple, star fruit, and aromatic herbs like onions, dill, and coriander is the perfect choice. The refreshing sourness blends with the cool sweetness, not only cooling you down but also making you feel refreshed and relaxed. Housewives often tell each other that dishes made from snakehead fish are also beneficial for health: they reduce blood fat, are good for the cardiovascular system, regulate blood pressure, and boost mood."

In markets like Tong, Tan Thanh, Nghia Phuong... in Hoa Binh ward or Hanoi , fresh silver carp displayed on bamboo trays always attract buyers. However, buying in bulk is difficult; most require pre-ordering and a bit of luck to get a few kilograms. For those who have tasted it once, the flavor of silver carp leaves a lasting impression, making them eagerly anticipate the arrival of fresh fish every summer.

More than just a dish, the Da River catfish is a symbol of purity, rarity, and is closely associated with the rhythm of life in the lake region. The fishing season comes and goes quickly, but the memory of the sweet, delicate taste and crystal-clear "snow gem" of the Da River remains, becoming a culinary story passed down from generation to generation.

Huong Lan

Source: https://baophutho.vn/ca-ngan-ngoc-tuyet-song-da-237691.htm