After the storm, Quang Tri people went to the fields to catch fish.

After storm No. 5, many fields in Quang Tri were still flooded. People poured into the fields to cast nets, use nets, baskets, etc. and caught countless fish and shrimp.

After storm No. 5, many fields in Quang Tri were still flooded. At this time, people went out to the fields to cast nets, using bamboo traps, nets, baskets, nets... and caught countless fish and shrimp. Nets full of fish were brought back - Photo: THANH NGUYEN

In the fields of northern Quang Tri, from early morning, people wade out into the flooded fields to catch fish.

Many people use nets to spread around the rice fields, others skillfully scoop up schools of fish swimming close to the shore, along the ditch banks.

The fish caught are mostly perch, tilapia, carp, snakehead fish... - Photo: THANH NGUYEN

“Heavy rains swept fish from rivers, streams, and ponds into the fields. Rising water levels also made it easier to cast nets. Just one day of hard work is enough to have enough fish to last the whole family for several days,” said Nguyen Van Hung (36 years old), happily showing off the basket of perch he had just caught.

The fish caught are mostly perch, tilapia, carp, and occasionally snakehead fish. This season the fish is especially clean and fatty.

This season, the fish are very clean and fat. The black, firm perch are put on the “number one priority” list, because this type of fish is brought back to be braised in turmeric leaves - a rustic dish with “standard Central Vietnamese flavor” that has existed for generations - Photo: THANH NGUYEN

The black, firm perch are put on the “number one priority” list by many people, because this type of fish is brought back to be braised in turmeric leaves - a rustic dish with “standard Central Vietnamese flavor” that has existed for generations.

These days, the family of Mrs. Dang Thi Hoa (55 years old, Phu Trach commune) also mobilizes the whole family to go to the fields to catch fish.

The fish is cleaned, grilled over charcoal until fragrant and firm, then put into a clay pot to simmer with fresh turmeric, crushed galangal, fish sauce, pepper, and chili - Photo: THANH NGUYEN

“In the past, the fields were full of crucian carp, but now there are fewer and fewer tilapia. Tilapia braised in turmeric leaves or soy sauce is a popular dish of the locals here. With this dish, no matter how much rice you have, you can eat it all. After a storm, having a pot of golden fish braised in turmeric and galangal can help ease some of the worries about crop failure due to storms,” Ms. Hoa said happily.

The way the locals cook tilapia is quite elaborate. The fish is cleaned, grilled over charcoal until fragrant and firm, then put into a clay pot to simmer with fresh turmeric, crushed galangal, fish sauce, pepper, and chili.

The fish pot must be simmered for hours so that the fish meat absorbs the spices and the fish bones become soft, so that when eaten, you can chew the bones - Photo: THANH NGUYEN

The fish pot must be simmered for hours so that the fish meat absorbs the spices, the fish bones become soft, and when eaten, you can chew the bones. People say that the longer the fish is simmered, the more delicious it is. Pick up a piece of fish that is soft and sweet, and eat it with white rice, it will "gobble up a lot of rice".

Not only are they cooked with turmeric, local people also use them to make sour soup or deep-fry them. After each storm and flood, local fish become a “heavenly blessing” for the people, providing fresh food, helping the locals have a warm meal during these difficult days.

Back to topic

THANH NGUYEN

Source: https://tuoitre.vn/sau-bao-dan-quang-tri-do-ra-dong-bat-ca-20250827093933299.htm