Experience the specialty of Vung Ang jumping squid

Recently, the business establishment "Huong Le Seafood Market" has been more bustling with customers because of the specialty dish of Vung Ang jumping squid.

Here, diners will see with their own eyes fresh squids, caught from the sea of Vung Ang, swimming in the tank. After being caught in the basket, the transparent squids compete to jump and make a very pleasant crackling sound, making every diner excited and eager to experience the memorable and also popular dish "Jumping squid sucking sauce".

Vung Ang jumping squid has a transparent body with flashing phosphorescent spots.

Accordingly, the jumping squid will be dipped head-first into a cup of spicy and sour sauce, usually fish sauce with garlic or mustard. After a few seconds, the squid head will absorb the sauce into its body, enhancing the rich flavor of the dish. When the squid has absorbed the sauce, diners will put the squid in their mouths and fully feel the freshness, crunchiness and sweetness of the raw squid mixed with the spicy taste of the spices.

Most of them are only as big as 2 fingers and are suitable for making "Jumping Squid with Sauce".

To serve the demand for enjoying this specialty, each time the Huong Le seafood business imports goods, it only takes about 10kg because Vung Ang jumping squid can only live for a day. Currently, the owner of the business is selling jumping squid for 1.4 million VND/kg, many times more expensive than regular frozen squid.

However, to bring the specialty of Vung Ang jumping squid to serve local diners is extremely difficult, with a high risk of losing capital if not sold out within the day. From live squid to the time when the squid "faints" and has to be frozen, the price of the product drops to 1/3, from millions when imported to only a few hundred thousand dong.

The owner of Huong Le seafood business guides diners to experience the dish "Jumping squid sucking sauce".

To create conditions for diners to have the opportunity to experience the dish "Jumping squid with sauce" right at the store, in addition to selling by weight, the owner of Huong Le seafood business also serves diners to eat individually at prices from 80,000 - 100,000 VND/piece (depending on size).

After the squid is caught from the sea, the supplier must use specialized refrigerated trucks to transport it to the localities according to the order. Due to the long distance of hundreds of kilometers, Vung Ang jumping squid are kept in tanks of seawater at a temperature of about 20 degrees Celsius and have a special oxygenation technique.

Many customers are eager to experience the special dishes of Ha Tinh .

To ensure that the squids can still jump and swim around in the tank, Huong Le seafood business also had to invest in glass tanks and buy Vung Ang seawater at VND800,000/cubic meter to create the best living environment for the squids. Despite good preservation conditions and in the natural water environment, Vung Ang jumping squids can only live in the tank for 1-1.5 days, so they have to be sold quickly.

According to the owner of Huong Le, on cool days, importing goods and releasing squid into the tank will be more convenient than on hot days. On hot days, squid often spray black water into the tank, so changing the water is very expensive. In the absence of a seawater environment, the squid will "faint" and must be frozen and sold at liquidation prices. Therefore, trading in this item is very risky, but the facility still imports goods with the desire to bring new experiences to local diners.

The special feature of Vung Ang jumping squid is its transparent body, with eye-catching flashing phosphorescent spots, even reflective rays can be seen on the squid's body. Vung Ang jumping squid season lasts from March to July of the lunar calendar. To catch Vung Ang jumping squid, fishermen will go out to sea late at night, after catching the squid, they will release it into floating cages to ensure freshness.

In addition to being eaten raw, Vung Ang jumping squid is also delicious when steamed with beer.

Although it is a famous delicacy, "Jumping squid sucking sauce" is quite picky about customers, because only diners who know how to eat raw food dare to experience it, and most will steam it with beer to preserve the natural fresh flavor of this dish.

Or you can process Vung Ang jumping squid into squid sashimi served with seaweed, wasabi and soy sauce. When enjoying, diners will feel the chewy, crispy taste of fresh squid, a little spicy of wasabi, and the freshness of seaweed. Depending on the size, each kilo of Vung Ang jumping squid ranges from 20 - 30 pieces. Customers can request the establishment to cook on the spot or prepare it to take home.

It is known that the owner of Huong Le seafood business is a daughter-in-law of Ha Tinh, so she is very knowledgeable about local delicacies, especially Vung Ang jumping squid, so she is determined to bring this specialty dish to her hometown for local people to enjoy.

With a passion for business, Huong Le seafood business is increasingly known to many diners in the area and its scale has expanded over the years. Here, seafood is not only rich in variety but also raised in a marine environment, ensuring freshness no different from that in other coastal areas.

After purchasing to take home, customers will be supported by the establishment to prepare seafood for free or can request the service to prepare dishes on the spot. Bringing Vung Ang jumping squid to the locality not only attracts many diners to experience, increasing revenue for the business establishment but also contributes to promoting and introducing delicious regional specialties, helping local people have the opportunity to enjoy and explore the unique culinary culture of the Central region right in their locality.

Article and photos: Ha Tran

Source: http://baovinhphuc.com.vn/Multimedia/Images/Id/129431/Trai-nghiem-dac-san-muc-nhay-Vung-Ang