The best flavors reach the world

Ca Mau Crab : Positioning at new heights
Rehearsal for the Closing Ceremony of the 2nd Ca Mau Crab Festival - 2025
The "Record Setting" contest on Ca Mau crab has found a champion.

The book " Culinary Wandering - Eating Everywhere" has an introduction to Ca Mau crab.

According to author Duy Nam: “The book invites you to explore the culinary world in your own way, from traditional Vietnamese dishes such as pho, banh mi, banh chung... to typical dishes around the world such as pizza, sushi...”. The interesting thing is that the book is designed in an interactive style, allowing readers to be creative by coloring, creating dishes, and participating in culinary games.

On page 25, the typical representative of Southern cuisine: Ca Mau crab , is attractively introduced alongside 46 famous dishes at home and abroad. Through this book, the famous specialty of Dat Mui promises to "reach further" and reach a wider audience.

Author Duy Nam summarizes the essence of this dish: "Ca Mau crab is famous for its firm, sweet meat and rich, fatty roe."

Tourists choose to buy delicious crab dishes at the 2nd Ca Mau Crab Festival in 2025.

This reputation comes from the unique living environment: crabs are raised and exploited in the Ca Mau mangrove ecosystem, where saltwater and brackish water meet. Abundant natural food sources combined with the crabs having to constantly move with each "tide" create a quality of firm, chewy, delicious meat and a rich sweetness that is hard to find anywhere else. The golden, fatty crab roe is the "memorable point" for diners.

The book does not forget to guide many ways to prepare Ca Mau crab into attractive dishes such as: tamarind stir-fry, beer steamed, garlic butter sauce. However, the author affirms that the best dish is still steamed or boiled crab with salt, pepper and lemon to keep the full flavor.

Dishes made from Ca Mau crab at the 2nd Ca Mau Crab Festival in 2025.

In 2022, Ca Mau crab will be granted a Geographical Indication by the Department of Intellectual Property (Ministry of Science and Technology). This is an official recognition of the unique quality and reputation of Ca Mau specialties, while also creating a competitive advantage and preventing counterfeiting in the market.

Ca Mau crab is granted a Certificate of Geographical Indication Registration by the Department of Intellectual Property.

Ca Mau province aims to develop Ca Mau crabs according to the value chain and linked to sustainable livelihoods, especially through the improved extensive crab farming model (crabs in shrimp-rice, shrimp-forest ponds). This is an ecological farming model, without the use of chemicals, both protecting mangrove forests and bringing the highest quality products to the market.

The locality is also promoting the application of traceability technology using QR codes and encouraging deep processing (frozen crabs, canned crab roe) to diversify products and serve the export market.

Along with efforts to improve quality and promote the brand, Ca Mau crab has become more and more widely known, contributing to the development of the tourism industry in the southernmost land of the country.

Ca Mau crabs and crab-processed products appear frequently at major trade fairs and exhibitions at home and abroad such as: National Achievement Exhibition "80 years of journey of Independence - Freedom - Happiness", Autumn Fair in Hanoi, Busan International Fisheries and Seafood Fair (Korea)... Thereby affirming their position on the international culinary map.

The appearance of Ca Mau crab in the book of an independent author like Duy Nam is a vivid proof of the outstanding value of this specialty. The book becomes a bridge, so that the famous flavor of Dat Mui can overcome geographical boundaries, reaching a large number of food-loving readers around the world.

Comment (0)