Unique fermented raw fish dish becomes a specialty

In the past, people in Vinh Phuc cleaned raw fish and fermented it with rice bran to make it sour to prolong its preservation time. Over time, this dish became a specialty with a unique taste, attracting customers from all over.

The sour pickled fish dish is made from two main ingredients: raw fish and rice bran, but the processing requires meticulousness and effort. After about 3-4 months, the sour pickled fish will be taken out, the old bran will be scraped off and replaced with new bran, or it can be processed immediately.
Standard pickled fish must meet the following criteria: the fish must be dry, firm, and have the aroma of rice bran and guava leaves. In addition, the fish meat must be amber or pinkish red, with the skin of the fish soaked in rice bran turning golden brown.