Grilled flying fish

Flying fish have many "branches" such as dragonfly, sea dragonfly, green dragonfly, giant dragonfly, dragonfly... According to the taste of "casual drinkers", dragonfly is very delicious so the price is a bit expensive. A kilo of flying fish has 7-10 fish, depending on the size, the price is... hovering around 150,000 VND. Dragonfly is popular probably because the fish live in clean water at the foot of reefs jutting out into the sea, so the meat is firm and delicious. This area has a lot of coral, algae, and abundant food (plankton), so each dragonfly is more formidable than flying fish of other "branches".

On summer afternoons, grilled flying fish is always the name of the coastal people.

The dragonflies move around the lagoon, looking for food, thus providing "rice" for fishermen who lack capital, do small-scale business, and fish close to shore. Only two people with a motorboat from the estuary to the netting area, less than half a day, then return. There are few fish, but they can sell for nearly a million dong. The wives carry baskets and wait on the wharf...

The afternoon sun began to weaken, and the scattered charcoal stoves in the alleys lit up. Just grilled flying fish, nothing fancy. Fresh fish, still black eyes, shiny green scales, smooth belly, I just put it on the grill.

Don't think grilling is just throwing the fish on the fire, turning it over and over. It's not easy to eat! Grilling half-heartedly, leaving the fish just cooked will still leave a stale smell in your stomach. Overcooked fish, almost to "ten", the fish skin will be black, the fish meat will be dry, and a lot of the sweetness will be lost. "Sitting together" with this kind of bait will easily get boring. Good bait will... complete the story.

To grill properly, the charcoal must be hot, but not too hot. If it is too hot, the fish will overcook easily. The fish scales must turn a dark yellow color with spots. The nose must be "correct" enough to smell how fragrant the fish is before serving it.

Furthermore, what you dip the grilled flying fish with is also very important. Don't imitate the restaurants, making a sticky dipping sauce that will reduce the deliciousness of the fish. The fish meat is already sweet and fragrant, just dip it with dried chili salt and it will be "extremely delicious". But the salt is not stewed salt (cooked), but raw salt, if it is foam salt, it is even better. That is the layer of salt that has just crystallized on the surface of the field, the grains are large, white, spongy and very "sweet". Pound this salt with a few ripe red chili peppers.

Setting up a simple table on the porch, under the coconut trees rustling in the south wind, the "comrades" gathered around. The flying fish party was bustling. An "expert" in making chili salt slowly and enthusiastically said a "philosophical" sentence. That sea fish in general, and flying fish in particular, live by swimming in salt water. When they return to shore, they are not far from the salt grains. Salted fish - salted fish is always salty.

Coastal people eat grilled fish in a somewhat… wild way. Use your hands to break the fish in half so that the intestines and eggs can “pop” out. This is the hottest part of the fish, with the strangest flavor, so enjoy it right away because it will lose its flavor when it cools down.

Peeling off the crispy dry fish scales, the white fish meat, rich flavor, fragrant "goes" with a little salty, sweet and spicy chili salt, one has to... hold it in your mouth and listen, two has to only let out an exclamation: "Oh my gosh, I say it's delicious... a world of memories".

Source: https://thanhnien.vn/ca-chuon-nuong-moi-185240617191912278.htm