Minh Chau island commune in Van Don District is an ideal habitat for whiting fish thanks to its clean marine environment. Minh Chau whiting salad has become an irresistible delicacy every summer and autumn.
Minh Chau Whiting Salad, an Irresistible Delicacy in Quang Ninh
According to locals, the whiting fish here has firm, white meat and is very wholesome as it thrives in the clean sea water of Minh Chau Commune. The annual whiting season lasts from early summer through autumn (from March to October).
Whiting fish. Photo: Thanh Nien Newspaper.
In Minh Chau, the area with the highest concentration of whiting is adjacent to the sheltered cove nestled between Cua Doi and Dau Cao Cove, not far from Minh Chau passenger port. This is a tranquil sea area with numerous reefs and abundant food and plankton, which is why whiting often choose it as their breeding ground.
Grilled whiting fish. Photo: The Gioi Tiep Thi.
Whiting is white, slender, and measures about 10 to 15 cm in length, resembling freshwater goby fish, with shimmering mother-of-pearl scales, which is why it is also known as silver whiting. The peak season from April to August is when the whiting matures, boasting its fattiest, sweetest, and most delicious meat.
Whiting meat is white and sweet.
During the season, the people of Minh Chau catch the fish using traditional methods: netting, cluster-hook fishing... The average whiting yield reaches about 7 tons. With an abundant supply of whiting, locals prepare a variety of dishes: crispy fried, raw salad, clay pot braised, sun-dried, sour soup...
Whiting has high nutritional value. Photo: Quang Ninh Newspaper.
Among them, Minh Chau whiting salad is favored most by locals and tourists alike. Fresh, live whiting about two fingers wide is the ideal size. For an even more flavorful salad, spotted whiting must be chosen—a variety with yellowish-brown stripes running along its body, featuring tender and fragrant meat. To make a delicious salad, fishermen must unhook the catch gently to keep the fish alive.
Photo: Quang Ninh Newspaper.
The whiting is cleaned, scaled, and gutted, then patted dry so the meat is as free of moisture as possible. The backbone is then removed, and diagonal cuts are made to eliminate the fine pin bones in the belly. This is a crucial step to ensure the fish fillets remain intact and do not break apart when preparing the salad.
Fresh whiting. Photo: Quang Ninh Newspaper.
The thinly sliced whiting is immediately soaked in coconut milk and then tossed with squeezed lime juice to cure the meat. Shallots, peanuts, salt, sugar, seasoning powder, chili, garlic, and minced lemongrass are sprinkled onto the fish platter and tossed thoroughly. Dip four or five slices of the salad into a small bowl of fish sauce, add a few basil leaves, and enjoy with toasted rice paper.
Whiting salad. Photo: Thanh Nien Newspaper.
Each translucent, glistening fresh slice of whiting is also eaten with coastal mui leaves, a distinctive local greenery, along with herbs commonly found in salad dishes. The sweetness of the fish combined with the subtle sourness of mui leaves and the fiery kick of garlic-chili premium fish sauce creates the widely renowned Minh Chau whiting salad.
Photo: tuhaoviet.
If you are a lover of coastal delicacies, when visiting Quang Ninh, do not miss Minh Chau whiting salad; fish salads in each destination bring a distinctive flavor and experience, unlike anywhere else. And do not forget to follow the iVIVU blog for the quickest updates on helpful articles!
