Fishermen in the floating village are busy picking up fish with their hands laden with catch.

As summer begins, fishermen in coastal villages of North Central Vietnam become busy with the new fishing season. During this season, there are many fish near the shore, so fishermen go out to sea frequently, and each trip back to shore leaves them exhausted from unloading and picking up fish.

Fishermen in floating villages in North Central Vietnam harvest herring.

Fishermen in coastal villages in Hoang Hoa, Quang Xuong, and Sam Son districts (Thanh Hoa province); and Quynh Luu and Dien Chau districts ( Nghe An province ) have a tradition of fishing near the shore using rafts. Using only bamboo, styrofoam, and ropes, the fishermen construct sturdy rafts to go out to sea for fishing.

From around 1-2 AM, fishermen begin heading out to sea, returning around 7-8 AM. Those who are healthy can go on a second trip after the first. From the shore, fishermen travel about 4-5 nautical miles out on their rafts before casting their nets to catch fish.

Video: Fishermen in the floating village with their arms laden with fish remove their catch.

These days, the coastal villages are bustling with activity. Whenever the rafts come ashore, every member of the fishing families is mobilized to unload, pick, and wash the fish. The beach is lively with the sounds of engines on the rafts, the engines of the towboats, mixed with laughter and chatter, and the "auctions" of buyers and sellers…

The fishermen on rafts catch a variety of fish: anchovies, jellyfish, shrimp, crabs, prawns, and most abundantly, herring. Currently, the price of herring sold immediately upon the rafts docking is at least 12,000-15,000 VND/kg, sometimes reaching 18,000-20,000 VND/kg. Normally, each trip yields 3-4 quintals of fish, with some successful trips bringing in 7-8 quintals. Thanks to the bountiful harvest and good prices, the fishermen are very happy.

Fisherman Le Van Muoi (Quang Dai commune, Sam Son city, Thanh Hoa province) shared: “As soon as the weather warms up, there are more herring. Herring transitions from spring to summer, with their round bodies, and when grilled, they are fragrant, savory, and rich. This season's fish are best for making fish sauce. The flavor of herring fish sauce is unmistakable.”

DUY CUONG

Source: https://www.sggp.org.vn/ngu-dan-lang-be-mang-triu-tay-nhat-ca-post733042.html