(NLDO) - Charcoal-grilled mackerel is a famous delicious specialty of the people of Nghe An coastal region. This nutritious and delicious dish will be remembered forever after just one bite.
As scheduled, every year at the end of the 12th lunar month, people at the estuary in Nghi Thuy ward, Vinh city, Nghe An province are busier with fishing and seafood processing. At 5 am, the nearly 100-meter road in front of the Nghi Thuy ward fish wharf market gate begins to get busier when women at the fish grills light fires.
Ms. Hoang Thi Hau, owner of a fish grilling establishment, shared: "During the Lunar New Year, the demand for grilled mackerel for food and gifts increases. In addition to the main workers who work regularly, the establishment has to hire more seasonal workers to serve the orders."
To have delicious grilled mackerel products, the input fish must be fresh and fatty.
According to the owners of establishments selling grilled white mackerel, to make the fish delicious, it must first be fresh and well preserved. Every year from November to around February of the lunar calendar - the time when the fish is fattest and has the most meat, traders begin to buy and freeze it in cold storage to cut the meat into grilled meat and sell all year round.
Ms. Nguyen Thi Loan, owner of a mackerel processing facility in Nghi Hai ward, Vinh city, said: "To have delicious mackerel pieces after processing, the most important thing is that the input materials must be standard. The mackerel purchased from fishermen must be 4 kg or more, the fish must be fresh and fatty. After being purchased from fishing boats, the facilities will freeze the fish in the freezer, and only after a customer buys it will it be cut and grilled.
After cutting, the mackerel must be grilled over charcoal.
To grill a delicious piece of mackerel, the grilling process must have its own secrets. The grilled fish must be cooked evenly, not burnt, and must retain its characteristic aroma. "After being cleaned, the mackerel is cut diagonally into pieces (3-4 pieces/kg), and drained, then put into a charcoal oven to grill. The grilling process must ensure that the charcoal burns evenly, the distance from the charcoal to the fish grill must be 10-15 cm to ensure that the fish does not burn. When grilling, the worker must also turn the fish often to ensure that the fish is cooked evenly and not burnt. To have a delicious piece of fish, the grilling time only needs about 6-9 minutes. After grilling, let it cool, then vacuum-pack it and freeze it to ensure the freshness of the fish." - Ms. Nguyen Thi Trang, owner of a mackerel processing facility in Nghi Hai ward, Vinh city, talked about the "secret" of grilling fish.
The grilling process must ensure that the fish is cooked evenly and not burnt.
It is known that charcoal-grilled white mackerel in Nghe An coastal areas such as Vinh City, Dien Chau District, Quynh Luu... is famous for its unmistakable flavor. The fish meat is white, firm and sweet, bringing a natural fresh feeling of the sea. Grilled mackerel from Nghe An costs from 200,000 to 350,000 VND per kg or higher depending on the weight.
After grilling, make sure the fish is golden brown and retains the characteristic aroma of the fish.
Grilled mackerel from Nghe An can be processed into many delicious dishes, from simple to complex such as: Grilled mackerel marinated with salt and pepper; fried mackerel with tomato sauce; braised mackerel with pepper; steamed mackerel with ginger and onion...
During Tet holidays, gathering with family members, eating dishes made from grilled mackerel over charcoal is nutritious, delicious, and will be remembered forever.
Source: https://nld.com.vn/thom-lung-ca-thu-nuong-than-hong-xu-nghe-196250129121317189.htm
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