Fish eyes are served with spicy mustard greens and finely chopped herbs.
Mr. Nguyen Van Sinh, a fisherman in Long Thuy area (Tuy An district, Phu Yen ), said: "Fishermen who catch tuna do not dare to eat the fish meat because this fish is expensive, so they save it to sell on shore, only daring to eat the head and intestines. In the past, people often used the head of tuna to cook salty soup (slightly salty soup) to eat with rice. Over time, people processed many dishes from the fish eyes and then upgraded it to the specialty of tuna eyes stewed in a small jar."
Ms. Nguyen Thi Hien, an employee of a shop selling tuna eyes in Tuy Hoa City, shared how to prepare fish eyes: "The fish eyes must be fatty, almost as big as a chicken egg, with a lot of meat to be delicious and fatty. Marinate with cinnamon and star anise to remove the taste, add five-spice powder, onion, pepper, lemongrass, chili, especially add jujube to sweeten the water, then put on the stove to boil 3 times until the fish eyes are cooked, season to taste and you can eat". After the fish eyes are cooked, put them in a bowl to keep them hot. Dip some spicy mustard greens and chopped herbs into the hot fish bowl, add a little spicy fish sauce and enjoy. The fatty taste on the tip of the tongue, the sweet aftertaste of jujube makes the eater unable to stop.
Every time it rains, Ms. Nguyen My Thu (in Tuy Hoa City) runs to the restaurant to eat tuna eyes. "It's cool and rainy, sitting close to the sidewalk enjoying delicious food, watching the bustling street scene. In addition to the freshness of the fish eyes, the spicy mustard is the characteristic of this dish, it helps to neutralize the taste, the pungent smell goes up to the nose like mustard. Many people who come here can't eat spicy mustard, it's a pity," Ms. Thu said.
The sweetness of the broth, the richness of the fish eyes, and the pungent smell of the spicy mustard greens, though simple, create the uniqueness of the tuna eye dish - a specialty of Phu Yen.
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