Minh Chau Island Commune, Van Don District, is an ideal habitat for whiting fish because of its clean, clear seawater. Minh Chau whiting fish salad has become an irresistible delicacy every summer and autumn.
Minh Chau Whiting Fish Salad, an Irresistible Specialty of Quang Ninh
According to local residents, the whiting fish here has white, firm flesh and is very mild because it thrives in the clean, clear seawater of Minh Chau Commune. The annual whiting fish season lasts from early summer through autumn (from March to October).
Whiting fish. Photo: Thanh Nien Newspaper.
In Minh Chau, the area with the most whiting fish is beside a sheltered inlet nestled between Cua Doi and Dau Cao Inlet, not far from Minh Chau Passenger Ship Port. The area has calm seawater, with many reef flats and abundant food and plankton below, so whiting fish often choose it as a spawning ground.
Grilled whiting fish. Photo: The Gioi Tiep Thi.
Whiting fish are white, with slender bodies measuring 10 to 15 cm in length, and resemble freshwater goby fish. Their scales shimmer with a mother-of-pearl color, which is why they are also called silver whiting. The peak season, from April to August, is when the fish reach maturity and have the richest, most delicious and sweetest flesh.
Whiting fish has white, sweet flesh.
During the season, Minh Chau residents catch the fish using traditional methods: net fishing, multiple-hook fishing and more. The average whiting fish catch reaches about 7 tons. With an abundant supply of whiting fish, residents have prepared it in many different ways: deep-fried, made into salad, braised in a clay pot, sun-dried for one day, cooked in sour soup and more.
Whiting fish is highly nutritious. Photo: Quang Ninh Newspaper.
Among these, the Minh Chau whiting fish salad is especially popular with locals and visitors. Fresh, live whiting fish about the size of two fingers are ideal. For a tastier salad, flower whiting should be selected—a variety with yellow-brown stripes running along the length of its body, and soft, fragrant flesh. To make a delicious salad, the fish must be carefully removed from the hook so that it remains alive.
Photo: Quang Ninh Newspaper.
The whiting fish are cleaned, scaled and gutted, then patted dry so that the flesh is as dry as possible. The backbone is then removed, and the fish is sliced diagonally to remove the small bones along the belly. This is an important step to keep the flesh intact and prevent it from being crushed when making the salad.
Fresh whiting fish. Photo: Quang Ninh Newspaper.
Thinly sliced whiting fish is immediately soaked in coconut milk, then lime juice is squeezed over it to lightly cook the fish. Shallots, peanuts, salt, sugar, seasoning powder, chili, garlic and finely chopped lemongrass are sprinkled over the fish and mixed well. Place four or five slices of salad in a bowl of fish sauce, add a few basil leaves and eat with grilled rice paper.
Whiting fish salad. Photo: Thanh Nien Newspaper.
Each piece of fresh, translucent white whiting fish is also eaten with sea mui leaves, a type of leaf characteristic of this area, along with several herbs commonly found in salads. The sweetness of the fish, combined with the gentle sourness of the mui leaves and the spicy heat of chili-and-garlic fish sauce, creates the famous Minh Chau whiting fish salad known far and wide.
Photo: tuhaoviet.
If you are a fan of coastal specialties, when visiting Quang Ninh, do not miss Minh Chau whiting fish salad, as fish salad in each place offers a different flavor and experience, with no two places being alike. And don’t forget to follow the iVIVU blog for the latest useful articles!
