Go to Son Tra beach to eat spotted scad fish.

Every time summer arrives in Da Nang, Son Tra beach becomes crystal clear, as if cleansed after the first rains of the season.

Báo Tuổi Trẻ•26/05/2026

Two bowls of delicious and nutritious sea bass porridge.

From early morning, the fishing boats of the Tho Quang region quietly return to shore after a night at sea. Among those fresh catches, the people of the coastal area always cherish a special kind of fish - the spotted scad.

Tilapia was once a delicacy fit for royalty.

Fishermen in the Son Tra coastal area say that brown fish, scad, and spotted scad are actually "related" to each other. But spotted scad is still the easiest to recognize because of its light gray skin dotted with small yellowish-brown spots evenly distributed all over its body. The fish is not large, only about the size of an adult's hand, yet its flesh is white, fragrant, and unusually sweet and fatty.

Fishermen catch sea bream using both methods: hook and line and net. Depending on the scale, terrain, and experience, each method offers its own advantages.

Legend has it that the spotted scad was once a delicacy fit for royalty. It was not only delicious but also highly nutritious and rare. Even today, amidst the many famous seafood dishes of Central Vietnam, the spotted scad from Son Tra still holds a special place in the hearts of diners.

The Son Tra Peninsula has long been considered a treasure of Da Nang . It boasts lush green forests embracing the turquoise sea, soft, curving sandy beaches at the foot of the mountains, and an abundant supply of seafood, a gift from nature.

People come to Son Tra not only to watch the sunrise over the sea or listen to the sound of waves crashing against the rocky cliffs. Many tourists are also eager to sit at a small eatery by Rang Beach or But Beach, watching anglers catch sea bream while enjoying a hot bowl of sea bream porridge amidst the salty sea breeze.

Fishing for sea bream in Tho Quang sea area (Son Tra Ward, Da Nang City)

Tilapia have distinctive colors.

This species of sea bream lives in brackish and freshwater waters, and is found in abundance from Thua Thien Hue to Nha Trang. However, according to veteran fishermen in Tho Quang, only the Son Tra sea area has this particularly delicious and fragrant spotted sea bream.

The yellowish-brown spots on the fish's body are like delicate brushstrokes of the sea. The fish feeds on seaweed, algae, and kelp, so its intestines are very clean. The fish meat is tender, has few bones, and a naturally rich, fatty flavor. Therefore, no matter how it's prepared, the sea bream retains its unique delicious taste that few other fish species can match.

The spotted grouper fishing season usually runs from May to September. This is also when Son Tra beach enters its most beautiful days of the year. The sea is calm, the water is blue, and schools of grouper appear around the mossy rocks.

Some days, as the fishermen pull up their nets, they are greeted by the sweet, pungent smell of fish carried on the sea breeze. The fresh sea bream jump and splash in the boat's hold, a delightful sight for anyone. Because the yield is not high, spotted sea bream always fetches a high price, from several hundred thousand dong per kilogram.

Grilled sea bass is incredibly fragrant.

Fried sea bass wrapped in rice paper with fresh vegetables is quite delicious.

Not only delicious, but also a natural remedy.

People in coastal areas consider the sea bream a gift from the sea. Not only is it delicious, but it's also considered a natural medicine. People in Quang Da used to jokingly call it "Chinese medicine fish," because both the fish's flesh and intestines are believed to promote restful sleep, reduce fatigue, and improve overall health.

Women who have recently given birth, the elderly, or young children are often given fish porridge to help them recover. Just thinking about a hot bowl of porridge, fragrant with onions and cilantro, on a rainy day by the sea is enough to warm the heart.

Sea bream can be fried, steamed, grilled, braised with turmeric, or used in hot pot. But the most famous dish is still sea bream porridge. This seemingly simple dish embodies the sophistication of the people of the coastal region.

One morning at Rang Beach, I stopped by Aunt Tu's small eatery – a woman who has been cooking sea bass porridge for over thirty years. As she lit the fire, she smiled kindly and said, "For sea bass porridge to be delicious, you have to use fish that's just come ashore. If the fish is left overnight, it loses half its taste of the sea."

A bowl of sea bream porridge with a distinctive flavor.

After cleaning, the sea bream is kept with its intestines intact. People in coastal areas believe that the mildly bitter taste in the fish's intestines is the soul of the porridge. The fish is marinated with pepper, thinly sliced shallots, a little good quality fish sauce, and cooking oil.

Meanwhile, the plain rice porridge was cooked to perfection. It shouldn't be too thick or too thin. The rice grains should be soft but still intact. When the porridge was simmering gently, the sea bream was added.

Just a few minutes later, the aroma of fish filled the small kitchen. Aunt Tư added some shallots with oil and chili powder, then poured it over the porridge. The sizzling sound was truly enticing.

The bowl of porridge was served steaming hot. The surface was topped with the green of scallions and cilantro, and a few slices of bright red chili peppers. Just one spoonful was enough to taste the delicate sweetness of the fish meat blended with a unique, subtle richness.

What makes sea bream porridge special is the subtle bitterness from the fish's bile. The bitterness briefly touches the tip of the tongue before quickly giving way to a sweet aftertaste, making diners want to savor it again and again.

Many first-time diners are surprised that such a simple dish can have such a refined flavor. Some people gasp for air while eating because it's so hot, with beads of sweat on their foreheads, yet they still don't want to stop eating.

Sea bream stewed with tomatoes and chili peppers

Therefore, Son Tra beach is not only beautiful because of its scenery but also captivates tourists with the flavors of its simple dishes. After a boat trip along the beach, admiring the rocky headlands jutting out from the waves or watching flocks of seabirds soaring high in the sky, sitting down to a hot bowl of sea bass porridge is an unforgettable experience.

As evening falls, the sea at Son Tra turns a deep blue. Fishing boats begin to leave the dock. The small seaside eateries also gradually become busier.

Amidst the gentle sound of the waves and the fragrant aroma of sea bream porridge along Tho Quang beach, the women of the coastal region nimbly ladle out porridge for visitors from afar. In the breezy afternoon, someone cheerfully recites a simple folk song: " Hot and delicious sea bream porridge / I invite you to try it, even if you're drenched in sweat…". Then someone else joins in with a nostalgic tone: "A poor mother, content with a bowl of sea bream porridge / Marries her daughter off to a distant sea to marry… ".

The folk song is as simple and unpretentious as the people of the coastal region. Genuine yet warm-hearted. Anyone who has ever tasted sea bream porridge amidst the sea and sky of Son Tra will surely find it hard to forget that flavor.

Because a bowl of hot porridge contains not only the sweetness of the fish and the aroma of the rice, but also human kindness, the saltiness of the sea, and the gentle, hospitable spirit of Da Nang .

Source: https://tuoitre.vn/ve-bien-son-tra-an-chao-ca-dia-bong-2026052609431916.htm#content-7