The fragrant aroma of grilled fish from Thach Kim village fills the air.

In the days leading up to Tet (Lunar New Year), the fires in Thach Kim grilled fish village (Loc Ha commune) burn continuously. The aroma of grilled fish mingles with the salty sea breeze, and nimble hands working over the glowing coals not only produce batches of goods in time for the Tet market, but also quietly preserve the "soul of the sea"—a lasting value passed down through generations of fishermen.

This is Thach Kim grilled fish village (Loc Ha commune), with over 40 households involved in the trade. These days, from early morning, the kitchens are bustling with activity. As Tet (Lunar New Year) approaches, the number of orders increases, and the pace of work here becomes even more hectic and fast-paced.

Ms. Tran Thi Nguyet (from Lien Tan village) is one of those who have been involved in the fish grilling business for decades. Ms. Nguyet usually starts her day by preparing the fish. Fresh fish is purchased directly from Thach Kim fish port, then brought back to be cleaned, sliced, and prepared for continuous batches of grilled fish throughout the day.

During Tet (Vietnamese New Year), fish such as mackerel, grouper, anchovies, and sea bass are the most popular choices. Each type of fish has its own unique texture, fat content, and flavor, requiring meticulous attention from the fisherman, from selecting the ingredients to preparing the charcoal and maintaining the fire.

After being cleaned and prepared, the fish is sliced ​​into small pieces. Batches of fish that have been pre-ordered are grilled separately, with the name of the customer and the weight of the fish carefully labeled to avoid confusion and ensure that each portion of fish reaches the customer on time and in the correct quantity.

Each slice of fish is neatly arranged on the grill, placed close together without overlapping, so that when placed on the hot charcoal, it can fully absorb the heat. The griller's hands move swiftly, turning the fish evenly, because even a slight excess of heat can ruin the distinctive flavor of the fish.

For Mrs. Nguyen Thi Lai (Hoa Thanh village), the twelfth lunar month is the busiest time of year, with the number of orders increasing 3-4 times compared to normal days. From 4-5 am, Mrs. Lai's kitchen is already ablaze with activity, some preparing the ingredients, others grilling the fish, the work continuing until late at night.

A piece of delicious fish is placed on the grill when the charcoal is just glowing red. The fire isn't too strong, just enough to sear the fish's surface, allowing the fat to drip and crackle onto the coals. The griller patiently turns the fish regularly, carefully monitoring the heat so that the meat cooks thoroughly, releasing a fragrant "sea aroma," turning golden brown while retaining its natural sweetness and richness.

On average, each grilling station consumes 300-400 kg of fish per day, a 2-3 fold increase compared to normal days. As Tet approaches, orders pile up, fish arrives continuously from early morning until late at night, and the charcoal grills burn almost non-stop.

The rising heat, mingled with the aroma of grilled fish, permeated the small kitchen. This is also one of the distinctive features of Thach Kim grilled fish village every year-end.

In the kitchen of Mrs. Tran Thi Tuyet (Long Hai village), besides mackerel and grouper, grilled anchovies have also become a popular item. Not only are they suitable for preparing the spring festival feast, but many customers also order them early, selecting the best-looking fish to give as gifts, conveying the taste of the sea after the Tet holiday reunions.

Fresh anchovies, after being thoroughly grilled, can be further prepared into various dishes. Each small, crispy fish retains its natural salty flavor, and with simple preparation, it can be used to create delicious dishes suitable for both everyday meals and Tet (Lunar New Year) feasts.

The scorching heat of the fire did not slow down the nimble hands and familiar movements of the fish. The people of Thach Kim fishing village patiently tended the fire, turning the fish evenly so that each batch would be cooked to a golden brown, ready for the year-end shipments, bringing the taste of the sea to every Tet meal.

Currently, due to increased demand, the price of grilled fish has also risen by 10-15%. Specifically, the price of mackerel ranges from 25,000 to 45,000 VND/fish, pomfret from 40,000 to 50,000 VND/fish, scad from 65,000 to 75,000 VND/kg, snapper from 45,000 to 50,000 VND/fish, and tuna from 250,000 to 350,000 VND/kg.

More than just a means of livelihood, each glowing hearth is also a place to preserve the traditional craft of the coastal village, retaining the salty flavor and the "soul of the sea" passed down through generations.

Source: https://baohatinh.vn/thom-lung-lang-ca-nuong-thach-kim-post305653.html