Keeping the tradition of grilling fish alive in Thai Xuyen.

In mid-December, as the Tet holiday atmosphere begins to spread, the people of Dong Thai Ninh commune are busy grilling fish to serve the Tet market. With the belief that "a feast is incomplete without grilled fish," grilled fish has long been a familiar dish on the spring festival feast table.

Mr. Vu Minh Hoa, owner of Hoa Huong grilled fish establishment, Lung Dau village, Dong Thai Ninh commune.

Upon arriving at Lung Dau village, one can immediately sense the aroma of rice husks and charcoal emanating from the grills, mingled with the fragrant scent of grilled fish. In the production facilities, workers diligently tend to the glowing charcoal stoves, skillfully performing each step from preparation and marinating to clamping and turning the fish evenly over the blazing heat. Among the establishments in Lung Dau village, Mr. Vu Minh Hoa's Hoa Huong grilled fish facility is the only one in the commune with a product that meets OCOP 3-star standards. Mr. Hoa stated: "Preserving a traditional craft is difficult, but building a brand is even more challenging. Therefore, the facility always prioritizes quality and food safety. The ingredients for the grilled fish are carefully selected, mainly grass carp weighing from 4kg to 6kg, ensuring firm flesh and a natural sweetness. The difference with Hoa Huong grilled fish lies in its traditional seasoning, using Diem Dien fish sauce combined with galangal and lemongrass." After cleaning and cutting the fish into evenly sized pieces, they are marinated for about an hour before being grilled over charcoal made from longan wood, which helps the fire burn steadily and releases a fragrant aroma. The grilling process lasts more than 7 hours, requiring the grillers to constantly monitor the fire, turning the fish evenly until the pieces are golden brown, the flesh is firm, and no more fat drips onto the charcoal. Currently, the facility grills an average of 200 kg of fresh fish every 5 days; during peak periods from the 25th of the 12th lunar month, they grill nearly 1 ton of fish per day, but still cannot meet the demand. Despite the high cost of raw materials, the facility maintains a price of nearly 350,000 VND/kg. Thanks to maintaining quality, the product is increasingly trusted by the market and has become a familiar gift every spring.

The story of how households producing grilled fish maintain their craft demonstrates the clear effectiveness of developing household economies while preserving traditional crafts. Mr. Vu Duc Thang, Head of Lung Dau village, said: "Previously, grilled fish was mainly consumed during holidays, Tet (Lunar New Year), or important family events. Now, with improved living standards, the demand for traditional culinary products is increasing, helping the grilled fish craft to develop. Each household has its own way of doing things, from selecting ingredients and marinating to grilling techniques, creating a variety of flavors while still preserving the unique characteristics of the homeland. Currently, the village has more than 15 households maintaining grilled fish production, contributing to the preservation of the craft village and increasing income, with an average of over 120 million VND per person per year for households engaged in this profession."

Grilled fish from Thai Xuyen is a familiar dish on the Tet (Lunar New Year) feast table of the people of Dong Thai Ninh commune.

Along with Lung Dau village, the grilled fish industry is thriving in Luc Nam village. Having been involved in the trade for over 20 years, Mr. Ngo Van Nam, owner of the Nam Hoa grilled fish establishment, is always concerned about preserving the traditional craft of his ancestors. Mr. Nam shared: "As a young generation continuing the craft, I maintain the traditional marinating recipe and grilling techniques, while proactively innovating in preservation, packaging, and product promotion to suit current market demands. Preserving the craft is not just about keeping the fire burning during Tet (Lunar New Year) but also about finding ways to bring the product closer to consumers. I proactively promote the product on social media platforms, accept online orders, and ship to other provinces, creating new vitality for the traditional craft among young people. As a result, the number of orders during Tet doubles compared to normal days, creating additional seasonal jobs for local workers." It is projected that during the 2026 Lunar New Year (Year of the Horse), the establishment will supply nearly 1 ton of grilled fish to the market.

Thanks to the efforts of local households, especially the dynamism of the younger generation in preserving and promoting the traditional craft, Thai Xuyen grilled fish is opening up a development direction linked to building a village brand. Mr. Vu Trong Dat, Vice Chairman of the People's Committee of Dong Thai Ninh commune, said: "In the commune, there are more than 70 families engaged in the grilled fish business in Lung Dau and Luc Nam villages. The commune has Hoa Huong grilled fish, which has been recognized as a 3-star OCOP product. This is an opportunity for the local product to be promoted and expand its market. The local government has coordinated the organization of training courses on food safety and supported businesses in promoting and selling their products in the digital environment." In the coming time, the commune will continue to promote and encourage households to improve quality and maintain the reputation of Thai Xuyen grilled fish, linking economic development with the preservation of traditional crafts. This will ensure that every Tet holiday, this grilled fish dish will not only be a familiar flavor on the family's feast table but also become a gift with a distinct coastal identity, favored and chosen by consumers.

Nguyen Tham

Source: https://baohungyen.vn/giu-lua-nghe-nuong-ca-thai-xuyen-3191382.html