From early morning, many coastal households in Linh Huynh hamlet, Hon Dat commune, are busy preparing fish, washing, gutting, salting, and then drying them. The fish drying profession has been intertwined with the lives of the coastal people here for generations. More than just a livelihood, the sun-drying fish racks also signal the approaching Tet (Lunar New Year). According to Ms. Nguyen Thi Le Quyen, a resident of Linh Huynh hamlet, Tet is the busiest time of year for her family's fish drying business. Having been involved in the fish drying profession for many years, Ms. Quyen focuses on selecting fresh ingredients, thoroughly cleaning them, and drying them in the right amount of sun to preserve the natural sweetness and aroma of the product.
Residents of Kim Qui B hamlet, Van Khanh commune, are drying fish. Photo: HUYNH HUYEN
This year, Ms. Quyen's family is producing a variety of dried fish products for the Tet market, such as dried striped snakehead fish, dried shrimp, dried pomfret, dried barracuda, dried silverfish, dried anchovies with chili and sugar, dried mantis shrimp, dried catfish, etc. Each type is dried and marinated in its own way, suitable for the weather and characteristics of each type of fish. "The hardest part of making dried fish is watching the sun and wind, but seeing regular customers come back to buy regularly motivates me to preserve my family's traditional craft," Ms. Quyen shared.
As December approaches, Ms. Quyen travels to local fish markets and purchasing centers to source fresh fish for drying, preparing supplies for the Tet (Lunar New Year) market. Due to the increased number of orders, her family hires additional workers to keep up with processing, drying, and packaging the fish. “Besides customers within the province, many regular customers in other provinces and cities also place orders early, some even ordering to send abroad as Tet gifts for relatives. Tet is the busiest season for drying fish, but seeing my product appreciated by people in and outside the province, and even abroad, makes me happy and motivates me to work even harder to make each batch of dried fish carefully to maintain our reputation,” Ms. Quyen said.
In Kim Qui B hamlet, Van Khanh commune, the atmosphere at the fish drying racks along the coast has been busier than usual in recent days. From early morning, people bring their fish out to the yards, open spaces, and along the coastal roads to dry. On the long drying racks, batches of fish are neatly arranged, turned regularly to ensure even drying and maintain their natural color. Amidst this bustling atmosphere, Ms. Vo Thi Be Hue is carefully tending to each fish, meticulously rearranging the drying racks to ensure they are straight and orderly. Ms. Hue said: “The days leading up to Tet (Lunar New Year) are the most important time for the dried fish business because market demand increases, and traders come to place orders continuously. Therefore, every step from processing and salting to sun-drying must be done carefully to ensure quality. Making dried fish is hard work, but it is the main source of income that helps my family cover living expenses, prepare for Tet, and provide for our children.”
The bustling atmosphere of fish drying in Kim Quy B hamlet lasts from morning until late afternoon. The long rows of drying fish, glistening in the golden sunlight, have become a familiar sight every Tet (Lunar New Year) season in this coastal area. For many who are far from home, simply seeing these drying fish evokes the familiar feeling of Tet in their homeland.
HUYNH HUYEN
Source: https://baoangiang.com.vn/huong-bien-can-tet-a476515.html
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