Dried seafood is bustling during Tet season

With many advantages of being quick, convenient, and easy to process, dried seafood is favored by many people during Tet. To meet the needs of people and tourists for use and gifts, seafood production and trading establishments in the province are urgently processing to supply the market for the Lunar New Year of Giap Thin 2024.

These days, in coastal areas, it is easy to see bamboo and rattan fish drying racks erected on both sides of the road with a characteristic aroma. To serve the Tet market, Ms. Nguyen Thi Loan, owner of Hung Loan fresh seafood shop, Ward 9, Dong Hai Ward (Phan Rang-Thap Cham City) proactively stores about 15 tons of squid, various types of fish... with many different prices. Ms. Loan shared: Dried seafood is popular with many consumers during Tet. This year, the source of fresh fish purchased from fishermen's boats is not much due to the rough weather at the end of the year. Although the import price is high, because of slow consumption, I do not dare to increase the selling price of dried seafood but keep the same price as last year's Tet. Currently, many customers and businesses order dried shrimp in advance as gifts during Tet. To keep the deliciousness, sweetness and softness of the sun-dried shrimp, I only choose to buy live shrimp. Then peel, clean, drain, season and dry in the sun.

Hung Loan seafood facility proactively stocks goods to serve Lunar New Year. Photo: M. Dung

Taking advantage of the strong sunshine and wind, Ms. Ngo Thi Tien, owner of Tien Ngo seafood establishment, Ward 4, Dong Hai (Phan Rang-Thap Cham City) is urgently processing and drying batches of squid to deliver to customers. Fresh squid after being caught will be classified, choosing large ones with thick bodies and white meat, washed and dried on a high mesh grid for about 3-4 hours of sunlight. When the squid reaches 70-80% dryness, it is put into a vacuum bag, then put in the refrigerator to preserve at a temperature of about 15°C; or dried in the sun for another 3-4 days to make dried squid. Diligently and meticulously turning each squid in the blazing sun, Ms. Tien shared that fresh squid only needs to be washed with clean water, when drying, it is necessary to keep enough sunlight for the dried squid to retain its characteristic chewy and delicious taste. Depending on quality and size, such as type 1 dried squid, the price ranges from 900,000 - more than 1 million VND/kg, dried squid ranges from 400,000 - 1 million VND/kg. In addition to traditional sales, Ms. Tien also flexibly uses social networking sites such as Facebook, Zalo, Tiktok... to connect with the market. Thanks to that, many customers from many places have called to place orders for Tet, each day her facility sells from 20-100 kg of squid, shrimp and dried fish of all kinds. In addition to traditional products such as dried squid, dried fish, dried shrimp, this year, many production facilities have prepared ready-made seafood products such as: seasoned squid, seasoned yellowstripe scad, seasoned beef, braised anchovies, etc. to serve Tet.

Ms. Ngo Thi Tien, owner of Tien Ngo seafood establishment, quarter 4, Dong Hai ward (Phan Rang-Thap Cham city) dries batches of squid in time to deliver to customers.

Along with ensuring quantity, the establishments always pay attention to food safety and hygiene. Most establishments say no to banned substances in the processing process, and are careful in the selection of raw materials. The process of preliminary processing, drying, marinating, and packaging is always strictly controlled. After completion, the products are packaged, the packaging has information and the establishment's label is clearly labeled. To increase the competitiveness of local seafood products, the production and processing establishments here have paid attention to improving the diversity of product designs and forms.

Each dish made from dried seafood included in Tet meals not only contributes to spreading the flavor of the sunny land but also brings a fuller, more prosperous Tet to coastal people in the province.

My Dung

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