An Giang is famous for its long-standing profession of processing fermented fish. As a province located at the headwaters of two large rivers and many small rivers and canals, natural fish resources are rich. This is the source of abundant raw materials for people to process fermented fish and create a unique brand.
Chau Doc fermented fish attracts tourists
Fermented fish brand in An Giang
An Giang has over 200 species of fish, of which popular fish species are processed into fermented fish such as snakehead fish, “Linh” fish (Henicorhynchus), “Chot” fish (Naked catfishes), “Sac” fish (Snakeskin gourami), “Tren” fish (Ompok bimaculatus), “Me vinh” fish (Barbonymus gonionotus),... The fermented fish making has created its own brand for An Giang province, creating jobs for hundreds of thousands of workers as well as contributing to local socio-economic development.
Mr. Nguyen Van Ngao, 63 years old, living in Binh Thanh Dong commune, Phu Tan district, said that when he was 14 years old, he went fishing for large fish weighing over half a kilogram such as Hu fish, Vo dem (Black Spotted Catfish), Suu fish, Leo fish, and Lang fish. He said, at that time there were too many fish, so few people ate small fish with lots of bones such as Sac, Linh, Chot, Tren, Thieu, Heo fish,… When these fish species were caught, people brought to store by processing into fermented fish or fish sauce to eat gradually.
Mr. Nguyen Van Ngao recalled: "Old people used to tell me that there were people who made fermented fish to sell retail or to give as gifts to relatives far away from home. Over time, An Giang fermented fish has become popular with people inside and outside the province, so more fermented fish processing facilities have appeared, with their own secret marinating, creating an attraction for the fermented fish profession.
Fishing during the flood season in An Giang
Annually, An Giang has flood season, the big water returns in July and it recedes in November. When the water recedes, fish of all kinds swim from the fields to the river, so fishermen catch Linh fish, gourami fish, snakehead, Me vinh, Chot fish,... and sell them to processing facilities to make fermented fish. These days, going to the countryside of Tan Chau town, Tinh Bien town, Chau Doc city and Tri Ton, An Phu, Chau Phu, Phu Tan districts, there is a very fun atmosphere, it is the scene of women and children sitting together to clean fish for wage counted on each kilogram.
An Giang has fermented fish brands according to each region, such as Tri Ton district has Chot fermented fish made by Ms. Tu Chin Ngon, or fermented fish of all kinds by Ms. Tu Au in Chau Doc city, Tan Chau town has many fermented fish processing facilities, but the main dish is Me vinh fermented fish. There are many places that make Me vinh fermented fish, but there is no place in the West that Me vinh fermented fish is as delicious as Tan Chau. Ms. Pham Thi Kim Ngoc, Ba Sau fermented fish production facility was proud.
Delicious Me vinh fermented fish is famous in Tan Chau
Talking about this type of fermented fish, Ms. Ngoc said that in 1981, her mother-in-law, Mrs. Sau Banh, aka Ngo Thi Banh, specialized in making fermented fish and found that Me vinh had a strangely fatty taste compared to other fish, so she researched to process this fermented fish. Initially, it was only sold within Tan Chau market area, but then this fermented fish was so delicious that word of mouth spread, so customers from Ho Chi Minh City, Can Tho and the southern provinces came to buy it.
The profession of making Me vinh fermented fish has developed gradually and stably until now, Ms. Ngoc said, after that, Mrs. Sau passed on the skill of making fermented fish to her and she has been involved in the profession for more than 30 years, the main product is still Me vinh fermented fish,… According to Ms. Ngoc, Me vinh fish must weigh 0.5-1.5kg or more to make delicious fermented fish. Each facility has its own incubation secret and after 3 months the fermented fish can be released.
Aiming to establish An Giang Fermented Fish Profession Association
In An Giang, there are hundreds of people living by making fermented fish and this profession also creates temporary jobs for thousands of rural workers. Fermented fish processing facilities are concentrated in Nui Sam ward, Chau Phu A ward, Chau Doc city, creating a famous "fermented fish market" throughout the country.
Chau Doc fermented fish has been recognized with two collective brands including Chau Doc fermented fish specialties and Chau Doc Shredded fermented fish (Mam thai) specialties. In April 2022, Vietnam Records Organization (VietKings) awarded a certificate and badge certifying the record: "Chau Doc City, An Giang Province - the locality with the most Southern fermented fish production facilities in Vietnam".
According to Chau Doc City Economic Division, particularly in Chau Doc, each year there are hundreds thousands of tons of fermented fish of all kinds produced. Chau Doc has famous fermented fish brands such as fermented fish facilities of Ba Giao Khoe, Ba Giao Thao, Co Tu Au, Ba Giao Tham... Mr. Nguyen Phung Hoang, Ba Giao Khoe fermented fish 55555 shared, the fermented fish village is most vibrant since December solar calendar until the end of July next year because at this time tourists from all over the world come to Chau Doc for fun, entertainment, and pilgrimage.
Tourists choose to buy sorts of fermented fish such as: snakehead, Linh, Tren, Sac fish and Shredded fermented fish,... depending on their preferences. At the selling points, there are price lists of each type of fermented fish, so visitors can feel secure when buying and selling without worrying about being ripped off. To attract tourists, establishments in addition to creating their own unique flavor for the fermented fish then also pay attention to the packaging design.
Ms. Nguyen Thi Hong Loan, living in Ninh Kieu district, Can Tho city, said that Chau Doc fermented fish is famous for its deliciousness, so when she comes here to travel, she always buys a few dozen kilograms of fermented fish to take home to eat and give her friends and close customers.
Chau Doc fermented fish craft creates a unique feature for An Giang, mentioning An Giang means mentioning Chau Doc fermented fish and vice versa. Director of the Provincial Trade and Investment Promotion Center Le Trung Hieu informed that in April 2022, the province organized "Chau Doc, An Giang Fermented Fish Festival - Regional specialties in 2022" and during 5 days of performances, the event attracted a large number of visitors with a total revenue of more than 23 billion VND.
The festival contributed to increasing the local economy, promoting the development of accommodation, dining, and shopping services in Chau Doc, creating more income for people. With quite high sales, it proves that local specialty products are trusted and chosen by consumers.
Mr. Hieu said that the Provincial Trade and Investment Promotion Center has proposed to maintain the organization of annual events to serve the people during festivals, especially organizing specialized events of local features; establish the An Giang Provincial Fermented Fish Association, develop a dossier to propose the Ministry of Culture, Sports and Tourism to recognize Chau Doc fermented fish profession, An Giang province as a national intangible cultural heritage. /.
News by Phuong Nam - Translation by Thi Huynh