Catfish season

Anchovy season
Excited about the Tet goby fish season
Anchovy season is back

Mr. Tam said: We cast the net at night from 1-2 am to catch fish, and we check the net at dawn, but on rainy days the fish run away and get stuck a lot. Wherever we cast the net last time, we have to cast it in a different place next time, a little further away.

Netting from late night to morning caught several kilos of goby fish.

I remember a dozen years ago, in the countryside, when the season came, the goby fish would swarm in the squares, in the canals, ditches, and rivers in front of the house, so the price was very cheap. The kids would take their fishing rods and fish until their hands were tired, sometimes they would be pricked by the thorns, and they would just rub on some green oil and continue fishing. As for the adults, they would set up a few traps or throw a few nets, and the goby fish would fill their buckets, "alive and wrinkled", making "squeaking and squeaking" sounds. Or when it was time to use the squares to prepare for the new shrimp season, there were so many goby fish that they couldn't eat them all, so they... dried them or made them into fish sauce.

In recent years, the got fish has become a specialty, because the fish has decreased in quantity and is also liked by many people from other countries, so the price of the fish sold in the market is hundreds of thousands of VND per kilo.

Mr. Tam and his wife's house in Hung My, Cai Nuoc, is a square land, raising shrimp naturally, in the brackish water season, there are still quite a lot of got fish. In the rainy season, from the 4th and 5th lunar months, there are the most and most delicious got fish, because when the got fish are in the breeding season, 8 out of 10 are as big as a thumb, their bellies full of eggs.

The rainy season from April to May of the lunar calendar is when there are the most goby fish and their bellies are full of eggs.

The goby fish lives naturally in shrimp ponds, canals, and brackish water rivers. It eats a variety of shrimp and small fish, so its meat is tough, sweet, fragrant, and fatty. During the breeding season, it has a belly full of fish eggs.

To make chot fish, in the countryside, we use kitchen ash to scrape off the fish's slime, and cook many delicious dishes such as: braised with lemongrass and chili, braised with turmeric, sour soup with fermented rice, sour soup with tamarind leaves...

The little girl picked some lemongrass stalks, chopped them with some chili peppers, garlic, put them in a pan to fry until fragrant, added caramel water, added fish marinated in fish sauce, braised until shriveled or left a little water to braise vegetables. For the soup, fry garlic, lemongrass, chili, add water until boiling, add fermented rice, season with sugar, salt, MSG, add fish and cook until soft, add vegetables such as: So dua flowers, Dien dien flowers, or thick-leafed perilla, water spinach, banana flower, okra, season with coriander, basil leaves, and om coriander, and prepare a bowl of salt and chili to dip the rice to make you sweat.

Sour fish soup with fermented rice, water spinach, and lemongrass and chili, two delicious rustic dishes that go well with rice.

The meat of the goby fish is sweet, chewy, fragrant, fatty, the most attractive is the pair of golden goby fish eggs that are firm, rich, and never get tired of eating, along with the stimulating aroma of lemongrass and chili peppers that numb the tongue, anyone who has ever enjoyed it will forever remember the simple but rich meal with the goby fish.

Performed by Thao Mo

Source: https://baocamau.vn/mua-ca-chot-a39542.html