Boxfish (also known as iron fish) is a rare seafood found in some sea areas from Ninh Thuan to Binh Thuan , but the most delicious and popular is in Vung Ro (Dong Hoa town, Phu Yen province).
According to locals, boxfish usually live in lagoons, bays and reside around reefs. They have a strange shape with a very hard skeleton, black spotted skin consisting of many hexagonal scales that fit together to look like a box.
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Despite its unattractive appearance, the boxfish is a famous specialty in Phu Yen . Its meat is pure white, at first glance very similar to chicken but is chewier, tastier and more aromatic. That is why the boxfish is also known as “saltwater chicken” or “ocean chicken”.
In the market, boxfish are currently sold for several hundred thousand to millions of VND per kilogram, depending on size. The larger the fish, the higher the price. In particular, fresh fish is more expensive than frozen fish by about 200,000 - 250,000 VND/kg.
Ms. Phuong Anh, owner of a floating restaurant in Vung Ro, said that the reason why boxfish is more expensive than lobster is because there are not many of them in the wild. They grow very slowly, taking 3-4 years to reach a weight of more than 1kg.
Not to mention this fish is very difficult to catch and exploit with nets.
“Each month, we can only collect 5-7kg of boxfish, sometimes less and have to order from several sources to have enough. If sold retail at the raft, the price is about 1.3 million VND, for 2-3 fish/kg. For fish weighing 1.5-2kg, still fresh and transported to Hanoi or Ho Chi Minh City, the price is as high as 2-2.5 million VND/kg, depending on the time,” she said.
Despite its high price, boxfish is still favored and sought after by many gourmets. Its meat is said to be firm, boneless, chewy, and naturally sweet and aromatic.
Boxfish can be processed into many delicious dishes such as steamed, fish porridge, fish soup or dried fish,... but the most delicious and popular is grilled boxfish.
The fish is cleaned, gutted and then grilled directly on the charcoal stove without any need for seasoning. When the fish is cooked, the scales are peeled off, revealing the pure white, fragrant meat.
“The meat of the boxfish is not fishy but very firm and sweet. The meat is a bit tough, has a rich taste but is not boring to eat. The liver of this fish is also fatty, fragrant like the taste of snails, and can be eaten by both adults and children.
Grilled fish tastes better when rolled with rice paper, herbs or sliced mango, cucumber, etc., then dipped in sweet and sour fish sauce," shared Ms. Thanh Mai (a diner in Ho Chi Minh City).
According to Ms. Mai, boxfish is delicious but “rare and hard to find.” Even if you have money, you may not be able to buy it. She has to book with acquaintances several months in advance and if she can buy it, it is only a few fish.
Instead of being afraid of dishes with "strong-smelling" vegetables and spices like many other foreign tourists when traveling to Vietnam, the Japanese tourist boldly tried them, even continuously praising them as delicious.
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