Ms. Nguyen Thi Kim Loan, residing in Long Kien commune, introduces her dried snakehead fish cheek product. Photo: Hanh Chau.
At the Kim Loan dried snakehead fish production facility in Long Kien commune, the facility runs out of stock in the months leading up to Tet (Lunar New Year). Ms. Nguyen Thi Kim Loan, owner of the Kim Loan dried snakehead fish production facility, said: “Dried snakehead fish is in high demand, especially the cheek and tongue parts, which are popular because they are unique and different from traditional dried fish. Many customers order them as gifts, so we have to prepare the goods early.”
According to Ms. Loan, years of experience have shown that the cheekbones and tongue of the snakehead fish are the "essence" of the fish, with lean, firm, crispy, and sweet-smelling meat. Previously, the facility only used the body to make dried fish, while the head was sold to fish noodle shops at a low price. Recognizing the value of this part of the fish, the facility has utilized it to process into a separate dried product, marinated according to a traditional recipe, creating a distinctive flavor.
The novelty quickly attracted customers. From the idea of utilizing raw materials, dried snakehead fish cheeks gradually spread to many provinces, and were even ordered by Vietnamese expats to be sent abroad. This Tet gift therefore became even more meaningful: compact, unique, and rich in the flavors of the Mekong Delta.
Making 1kg of dried fish cheek meat is no easy task. From 500kg of raw snakehead fish, only about 10kg of cheek meat and 15kg of tongue meat are obtained. The most difficult step is carefully cutting out the cheek meat without crushing it. After washing, the meat is marinated with spices for 1-2 hours, then sun-dried for 1-3 days depending on the desired dryness, or dried at a temperature of 50-70 ° C. The secret is to dry the meat side up, avoiding overnight drying to maintain freshness and color.
The selection of raw materials is crucial. The fish must be fresh and from sustainably farmed sources. Once dried to the desired consistency (no longer wet), the product is allowed to cool, then vacuum-packed or placed in airtight containers. If refrigerated, it can be used for about a week, while freezing allows it to last for several months.
Currently, dried snakehead fish cheeks are packaged in 500g portions or sold by the kilogram, with prices ranging from 250,000 to 350,000 VND/kg depending on whether it's sun-dried once, twice, or three times; dried fish tongues cost from 150,000 to 200,000 VND/kg. Compared to regular dried snakehead fish (around 200,000 - 300,000 VND/kg), the cheek portion is more expensive but still popular due to its distinctive flavor and limited production. Mr. Tran Thanh Vinh, residing in Long Xuyen ward, shared: “Dried snakehead fish cheeks are chewy, fragrant, and delicious whether fried or grilled. They can be used to make simlo – a characteristic soup of the Khmer people – or fried until crispy and eaten with rice, making them a very appealing snack.”
Thanks to its established production base and stable supply of clean fish, Kim Loan's dried snakehead fish processing facility processes over 500kg of raw fish per day, and also fillets over 1 ton of fish per day for companies inside and outside the province. As a result, a significant amount of snakehead fish fillets has been accumulated for processing into dried fish. The product is OCOP certified and comes in attractive packaging, making it a popular choice for gifts to business partners and relatives during Tet (Lunar New Year).
In Cho Moi commune, Mr. Nguyen Van Nhanh, owner of Ut Nhanh dried fish warehouse, is also busy with orders for dried snakehead fish cheeks. Mr. Nhanh recounted: “A friend in the city ordered 40kg of dried snakehead fish cheeks as a Tet gift. I had to carefully sort them before I dared to pack them into boxes to send.” At Ut Nhanh's dried fish warehouse, large dried snakehead fish cheeks are priced at 290,000 VND/kg.
According to many customers, amidst the familiar meat dishes of Tet, dried snakehead fish cheeks offer a refreshing change. Simply frying them lightly in oil and serving them with chopped unripe mango or fresh vegetables makes for an irresistible treat. Mr. Nguyen Van Tung, a resident of Cho Moi commune, said: “Eating so much meat during Tet can get tiring, so I switched to this dish which is both delicious and convenient. Dried snakehead fish cheeks are elegant and have a distinctly rural feel when served to guests.”
Dried snakehead fish cheeks have become a sought-after delicacy, contributing to the increased value of snakehead fish and boosting income for producers. The rich sweetness and chewy texture of each piece of meat encapsulate the flavors of the Mekong Delta, so that every time someone opens a bag of dried fish during Tet (Lunar New Year), they are reminded of the simple yet hospitable Mekong Delta.
Source: https://baoangiang.com.vn/kho-go-ma-ca-loc-dat-hang-dip-tet-a476941.html
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