Preserving the essence of the countryside and elevating local specialties.

More than just a food item, fermented snakehead fish paste is also associated with a traditional craft that has endured over time in many freshwater areas of Ca Mau province, where snakehead fish have been a part of people's lives for generations. The craft of making fermented fish paste has become an important livelihood and a cultural link, preserved in many families who have persistently pursued the trade.

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Preserving local culinary culture

Thoi Binh fermented snakehead fish paste is a famous specialty of Ca Mau . In Thoi Binh commune, the craft of making fermented snakehead fish paste has a history of hundreds of years, enduring the changes of the region with small production facilities preserving the craft from generation to generation.

Making a jar of perfectly flavored fish sauce requires many steps that demand patience and expertise. The main ingredient is naturally caught snakehead fish, with firm flesh and little fat. After cleaning, the fish is marinated with coarse salt, roasted rice powder, sugar, rice wine, and characteristic spices according to a secret recipe, then placed in a jar and fermented for a sufficient number of days in the sun.

Fermented snakehead fish paste, when aged for a sufficient amount of time, produces a delicious product.

Each step of the process is associated with meticulousness, experience, and the dedication of the maker, as the locals share: "Making fish sauce requires dedication. Just a little wrong salt, a few hours of insufficient sunlight, and the flavor will no longer be complete." It is this meticulousness that creates the beautiful color, delicate aroma, and unmistakable rich taste of snakehead fish sauce.

More than just a livelihood, the craft of making fermented snakehead fish sauce also contributes to preserving the local culinary culture.

Ms. Nguyen Thi Dot, owner of Yen Khoa snakehead fish sauce production facility in Thoi Binh commune, shared: “My family has been in this profession for over 24 years. Preserving this traditional craft is both a responsibility to our ancestors and a source of pride when our local products are trusted by customers near and far. This Tet holiday, our facility has prepared a sufficient quantity of goods to meet market demand, hoping to bring the taste of our hometown to more families.”

Elevating traditional crafts

Mr. Nguyen Thanh Nhan, Vice Chairman of the Thoi Binh Commune People's Committee, said: "Identifying snakehead fish sauce as a local specialty, the commune always supports producers in packaging, traceability, and hygiene standards, ensuring the product retains its traditional flavor while remaining suitable for the market. This also creates jobs for local people and contributes to the development of the local economy . Recently, Thoi Binh snakehead fish sauce has been labeled with QR codes and new designs, significantly increasing its commercial value."

Fermented snakehead fish paste that meets OCOP standards has become a popular Tet gift among many consumers.

In recent years, fish sauce producers have boldly participated in the OCOP program, standardizing production processes, improving packaging, and attaching traceability labels. This has transformed this traditional dish into a distinctive OCOP product, expanding its market, and contributing to job creation and increased income for the people. What is particularly commendable is that despite applying stricter standards and processes to meet market demands, these establishments have persistently preserved their traditional secrets to maintain the authentic flavor.

From a familiar dish in home meals, fermented snakehead fish paste has become a favored Tet gift for many families. To meet consumer demand during Tet, snakehead fish paste producers increase their production capacity, prepare raw fish supplies early, and hire additional seasonal workers to fulfill orders. Despite the busy schedule, the artisans maintain meticulous attention to detail in every step to ensure the product meets quality standards.

Delicious dishes made from fermented snakehead fish paste.

Ms. Bui Hong Diep, a worker at Yen Khoa snakehead fish sauce production facility, shared: "Making fish sauce is hard work but fun. When I see that the fish sauce I make is chosen by people as gifts during Tet (Lunar New Year), I feel that this profession is very worthy of respect."

Besides providing a stable income for many households, fish sauce making also contributes to preserving local culinary culture. In the context of strong integration, the elevation of a traditional product to OCOP status, with a clear brand, further affirms the sustainable value of the craft. This also serves as a stepping stone to opening new chapters for local agricultural products.

Truc Linh

Source: https://baocamau.vn/giu-hon-que-nang-tam-dac-san-a125196.html