Top 10 most famous seafood species in Vietnam

Speaking of Phu Quoc, people will imagine a culinary paradise with dishes made from ingredients of the sea, among them are Phu Quoc fish sauce, Ham Ninh crabs, Phu Quoc Nhum, and salads. extract…and especially can not fail to mention is The border whistle A delicious dish not to be missed when traveling to Phu Quoc. Bien Mai is a bivalve mollusk that is abundant in the waters of Phu Quoc. Child border tomorrow has a dark brown color, elongated like a fan, weighing about 200 – 250 grams (many times bigger than cockles) The border whistle cleaned, marinated with salt toasted with chili peppers, creating the spicy taste of the tongue and the rich taste of the whistle. The border whistle It is such a famous dish that people here have a saying “come to Phu Quoc without enjoying the dish”. ghost whistleI am considered as not going to Phu Quoc”.

Right from the name, people have a new feeling and want to enjoy it once. The border whistle is a type of clam with a triangular shape, about the size of an adult’s hand, deep in the sea. A scallop can weigh more than 1kg, this type of scallop has mushy meat, so Phu Quoc people only use the round, coin-sized, white whistle to process dishes. There are many ways to prepare it border whistle creating a unique flavor for Phu Quoc cuisine such as: Stir-fried with straw mushrooms, shiitake mushrooms, onions, mustard greens… The richness of the sea mixed with the sweetness of mushrooms and onions makes ghost whistlei become a specialty of Phu Quoc that any tourist wants to enjoy when traveling here.

Or like grilled apricot scallops with onion fat, bake for a few minutes for the scallops to open their mouths. Use your hand to remove one side of the shell, keep the side containing the meat and then place it in the grill. When the scallops start to secrete water, sprinkle onion fat on top, when eating, you will feel the sweet aroma mixed with the greasy taste of onion fat. Piece by piece border whistle tied with a coin marinated with sea salt mixed with a few bright red peppers. Visitors can use raw pandan leaves to string a string of scallops and grill them on a charcoal stove. What’s more interesting than sitting on the beach in the late afternoon enjoying the rich taste of sea salt, the tongue-slicing peppers enhance the sweetness of the food. tomorrow whistle.

Sacrifice are molluscs that live only in coastal sandy beaches where high tide and low tide create sand dunes. They are shaped like a giant worm, in caves and sand crevices at the bottom of the sea from 10m to 30m deep. The fishermen here praise sage is the best bait of all kinds of delicious bait, more than shrimp, crab, fish… Visitors can’t forget the pans sage Freshly stir-fried with garlic, bay leaves or grilled with lemon, add a little herbs or bananas, the more you chew, the sweeter you become. With men’s drinking sessions, even more indispensable dishes sage this is ok.

Sacrifice It is the sea worm that has a place called sa worm, earthworm, fortress, cut potatoes, sea worms, earth ginseng, bi bi, earth scorpion… In Vietnam, Quang Ninh (especially Van Don district) is the sea area. especially there are many sage. With sage red-brown in color, there are tiny veins on it, but the size is larger and the intestines are filled with sand. People caught sage usually in the early morning, when the tide has just receded, leaving their tracks after a night out from the sand to feed and mate. Just like digging earthworms, if you find traces sage, just shovel deep into the sand to see them below. Food of sage are organic debris, plankton suspended in water. One child sage 7 to 15 cm long. Sacrifice has many nutritional values ​​such as amino acids, glycine, alanine, glutamine, succinic… and many taurine and minerals. According to the concept of Eastern medicine, sage sweet taste, cool nature, main treatment of cold heart disease, tonic yang qi. In the past, people used sage mainly as a form of dried shrimp used in processing, so rich broths and broths of vermicelli and pho… Nowadays, safflower is on the menu of seafood restaurants, especially grilled dishes.

When it comes to Ca Mau, no one doesn’t know about the dish Shrimp famous here. Different from the taste of black tiger shrimp, lobster, shrimp bearing the breath of the sea, is a special gift for those who visit the last land of the country. Besides, shrimp The most commonly processed dish is dried, which is a “salvation” for diners who are waiting for the dish on the drinking table. Try to enjoy it once, it’s no exaggeration to say that shrimp in the top 10 most famous seafood specialties in Vietnam. About me shrimp It’s also a pretty unique creature, I’m like a shrimp, but the more I look like a mantis, the meat has its own special and delicious taste. Shrimp English name is Mantis shrimp (mantis shrimp) because they are like both, their body is like shrimp, but the pair of claws is like a mantis, the pair of mantis shrimp is a powerful weapon to kill. shrimp hunt and fight.

Ca Mau faces the sea on three sides, so shrimp caught in large estuaries by rake, push te. Although it is possible to find shrimp at markets or seafood restaurants in Ca Mau, but to fully enjoy them shrimp You can go to places like Song Doc, Da Bac, Khai Long, Dat Mui, Nam Can because in addition to eating fresh mantis shrimp just caught from the sea, you can also enjoy the vast sea forest! Shrimp has the salty taste of the sea, so it is very popular with many people. Processing shrimp The simplest is to cook with salt, pepper, and lemon, served with raw vegetables, but if you want to spend a bit of effort, you can steam beer, steam coconut water, steam lemongrass, bake or burn garlic. Particularly in Ca Mau, shrimp also dried, along with dried shrimp, dried snakehead fish, dried mullet, dried goby, dried shrimp is one of the famous dry varieties in Ca Mau…

O Loan lagoon blood cockle is known as the “immortal reputation” of Phu Yen land. This is a dish not to be missed when coming to Phu Yen. O Loan Lagoon Is a brackish water lagoon located on the east side of National Highway 1A, surrounded by Dong Chay mountain, Cam mountain and An Hai dune, Tuy An district, Phu Yen province and about 25 km from Tuy Hoa city center. Oysters This place is usually bigger than the lagoon elsewhere, with thick, juicy and rich meat. Sounds extremely attractive right? Unlike many places, O Loan lagoon blood cockle It has a sweet, fatty, rich taste along with a thick layer of fresh and delicious meat because it is regularly caught rather than using toxic preservation methods and losing its inherent nutrients. oysters such as some restaurants, eateries, and suppliers of non-specialized areas still apply. Blood cocklest contains a lot of protein, has high nutritional value, helps enhance endurance for the body. Therefore, oysters liked by many people. O Loan lagoon blood cockle always available all year round but eat oysters The most delicious is at the change of season, at this time, all children are fat and round.

Therefore, you must look to suppliers O Loan lagoon blood cockle Professional and reputable to ensure the safety, quality, quantity, and delicious taste of this dish. O Loan lagoon seafood blood cockle The original is sold at a price of 100.000 VND/kg or more. With a gray-white outer shell, rather than the usual black color, the scallops are stout, rich in red blood, very delicious and sweet. As a water area located at the end of the Cai River, with an estuary to the sea, the water environment has a harmony of “salty and sweet”, the oysters are raised in ideal conditions and bring different values ​​in terms of quality. . Catch oysters It’s very simple, just wade on the mud that has just drawn water, step on the scallop, use two toes to clamp it and pick it up and put it in the basket. Oysters can process many different delicious dishes such as: roasted blood cockle with tamarind, blood cockle with sour and spicy sauce, boiled blood cockle with lemongrass, blood cockle with laksa leaves, grilled blood cockle with all… But the most delicious is the dish. Steamed blood cockles. O Loan lagoon seafood blood cockle is a famous specialty, also the pride of Phu Yen people. If you’ve come here without eating a plate oysters It’s a pity it’s delicious.

If you come to Khanh Hoa land, if you have never tasted the dish Binh Ba Lobster It’s like you haven’t been here yet. Lobster in Binh Ba In addition to the greasy, sweet taste because the shrimp are still fresh when eaten with green chili salt here, they are even more intertwined. In addition to steaming, you can grill lobster or eat hot pot, with vegetables, this is definitely a dish you can’t refuse. Mentioned Binh Ba Lobster is referring to one of the famous seafood specialties not only in Khanh Hoa but also in Vietnam. If you have once eaten seafood Binh Ba island lobster I’ll understand why it’s so popular. There are many places in Vietnam where we have lobster farming, however, when it comes to the most famous place for lobster, it must be Binh Ba island.

Binh Ba Lobster not only much but also very fresh, delicious and cheap. Imagine catching big lobsters yourself under the raft, then grilling and enjoying right on the beach, isn’t it great? In addition to lobster, on Binh Ba island, there are many other types of seafood such as snails, squid, blood cockles, etc. You can ask the locals here to help make many different dishes such as: Steamed. , grilled, salad, ..lobster is a specialty dish here is verified by many tourists. The shrimp meat is very fresh, the live lobster is caught as a dish for guests. So how can it not taste good? Binh Ba Lobster often famous for dishes such as: Lobster blood pudding, grilled lobster with garlic butter, grilled lobster with cheese, deep fried lobster meat, steamed lobster, etc. Let’s enjoy once Binh Ba lobster Fresh to feel its full taste.

Her breast snail is a rare seafood dish of Con Dao sea, Ba Ria province, Vung Tau. This place is not only endowed by nature with poetic beauty, but also rich with many fresh and rare specialties. Her breast snail is one of them. Visitors to this place cannot forget the rich taste of boiled snails, steamed snails, which are processed to keep the freshness and taste of the snails. Especially served with lemon pepper salt or chili salt. You will definitely want to come to Con Dao again and again!

Snails complaing are delicious when boiled, grilled or mixed dishes, salads. Her breast snail dish Boiled is considered the most popular dish because it is easy to make. With this dish, after being washed, snails are placed in a pot with little or no water and then put on the stove to boil. According to gourmets, boiled her breast snail There is no need to add any water because the snail itself already has quite a bit of water. While boiling, sometimes have to open the pot, use chopsticks to turn the snails to cook evenly, then remove to cool. After boiling, use the tip of a small knife to gently pry the snail meat out of the shell, wash the snail, and then water it again with boiling water. Her breast snail meat from ivory white to yellow. This dish just needs to be dipped with salt, pepper and lemon, crispy, sweet and delicious. The unique thing of boiled snails is not too fatty like meat, not too tough like oysters, clams, not as small as oysters. If you enjoy the children her breast snail When sucking milk, you will feel the delicious taste, not mixed with any special dishes. Snail juice is also attractive because it is both salty and sweet.

The name sounds interesting, isn’t it? Usually people here call it ink releasey, but its correct name should be “ink flash“This is because this is the type of squid that has just been caught by fishermen, still fresh, transparent body and the skin is always sparkling with eye-catching phosphorescent spots.

Squid dance There are many ways of processing such as boiled squid, steamed squid and simply grilled right after catching, extremely fresh and sweet. Boiled squid is a common way of eating, but it is not as strange as eating rare, visitors like to eat any child holding a beard that is dipped in a pot of boiling water for a while and then taken out to enjoy. If you eat raw squid, you must choose a squid that has just been fished out of the water, remove all the organs, cut into pieces, squeeze a lemon, and marinate for a while. Then pick up a piece of fresh squid and dip it into a bowl of spicy mustard that smells like mustard seeds. This is a famous specialty and seafood dish of Nghe An. Eating this type of squid, diners will feel the freshness and sweetness, the squid meat is both crispy and chewy, so the eater has a feeling of refreshment, eating without getting bored.

Cua Lo’s Cua Lo Specialty Squid are purchased at the boat with 100% fresh quality, not soaked through preservative chemicals, frozen when the squid is alive flashing to save its freshness almost as much as snow, then immediately shipped to Hanoi and delivered. to customers. Cua Lo flash ink has high toughness and sweetness due to no loss of freshness during preliminary processing and storage.

Tuna Phu Yen fishermen called the fish “humpback cow”, because the back of the fish is as red as beef. Each fish weighs 40-50kg, there are also many fish up to weights, twice the adult weight. Tuna have a lot of nutrients, rich in protein, low in fat, lean meat a lot, tuna Very good for health, can lower blood pressure and reduce cholesterol in the body. Tuna quite familiar with the Central Coast region, but in Phu Yen, it is classified as a specialty by the way the locals enjoy it. Every year on the full moon of January, Phu Yen fishermen start their tuna fishing journey and the peak season – the season of ocean tunaG usually falls around April – when the fishermen’s boats come ashore, bringing home this delicious specialty. Phu Yen is famous for its specialty of fresh tuna with mustard (local people used to call it potash). After being brought ashore, tuna will be washed, thinly sliced ​​and kept cold to keep the freshness of the fish. When you see a piece of fish that is bright red and turns pink or white, it means it’s edible.

Each piece of thin white fish meat becomes more attractive than ever when eaten with raw vegetables such as broccoli, cilantro, mint, basil, basil, basil… and most importantly, the accompanying dipping sauce. . Make the dipping sauce by mixing mustard with soy sauce, adding a little hot chili and a little lemon to create a rich taste that is both salty, sweet, sour and spicy. The bitter, intense taste of raw vegetables blends with the salty and sweet taste of fish to create a new taste of the ocean, the taste seems to slowly seep into the esophagus…

Bach Long Vi Island abalone famous for its freshness, high protein content, when processed, the meat is still crispy and full of natural flavors, and is rated by experts as one of the 10 most delicious dishes in Vietnam….In ancient books, abalone belonging to the “bowl of pearls” category, along with spring rolls, phoenix rolls, bird’s nests, sea cucumbers, shark fins, deer tendons, and bears’ hands are classified as “sea-flavoured paint”. Not only that, according to medical science, abalone It is also a precious medicine because it is salty, average, rich in medicinal properties, has the ability to supplement yin, increase gas, lower heat, increase vitality, help brighten eyes, treat cough, indigestion. Both shell and intestines abalone are used as medicine to cure diseases and to nourish. Meat abalone has high protein content, contains 20 kinds of amino acids – essential for the body. Especially in meat abalone has a fairly high mineral content with two especially important nutrients, selenium and magnesium, which help protect the body from cancer and anti-aging; Simultaneously with the abundant content of amino acids in abalone helps to nourish the body and has the effect of beautifying the skin…

To catch abalone, one has to dive into the sea, following the reefs. When you see abalone, the hunter just needs to hold the iron hook and gently hook it into his mouth abalone, gently pull out, but the movement must be very agile and decisive, abalone will shrink, roll out. After catching, abalone must be washed with diluted salt water, then peeled and removed the meat. Abalone can be eaten fresh or dried, if you know how to combine with spices, it will create extremely attractive dishes that no other seafood can match; abalone raw sashimi; abalone grilled garlic; abaloneoyster sauce; abalone steamed whole chicken abalone porridge. In particular, the soup”abalone, black sea cucumber, Chinese medicine“is a special dish for people who need to restore their health.

True to its name, a sunny ink Being dried in exactly one round of sunshine, the outside of the squid is drained, but the inside is still fresh, delicious and very flexible and important, only drying in one sun. For processing a sunny ink, people think that grilling everything on fire is the most delicious. Grilled on low heat, until the squid turns golden, it will have a natural sweet aroma. Eating with chili sauce is like dried squid, but the taste of squid is really “no joke”!

A sunny ink As one of the famous specialties of Phan Thiet, it brings the sweetness of the sea, which is dried in the sun of Phan Thiet in the sea breeze, creating a specialty of visitors when coming here. A sunny ink Not too tough like dried squid and not as crispy as fresh squid, it’s both chewy and crispy, a bit soft, and suitable for processing fresh as well as dry dishes such as baking, stir-frying, making salads,… A squid that is properly dried is that the outside is drained, but the inside is still fresh, the ink has a milky white color, looks very flexible. Just looking at the form, you can imagine the delicious dishes that will be made from this specialty. The more salty the sea water is, the more delicious the squid will be. Especially the central regions. A sunny ink in the seas from Ninh Thuan (Phan Rang) to Binh Thuan (Phan Thiet) is the most delicious because this area not only has saltier sea water than other regions, is sunny all year round, has the highest temperature in our country, but also has the highest temperature in our country. coral reefs, creating very favorable conditions for squid in particular and other seafood to thrive.