To elevate the traditional black carp product, Mr. Vu Quang Tuyen, Zone 6, Rang Dong Town (Nghia Hung) has gradually innovated and processed it into braised fish and fragrant fish floss products, with the unique flavor of the people of Nam Dinh coastal region.
Born and raised in the lowland plains, where there are beaches with great potential, Mr. Tuyen has a passion for livestock and farming. After finishing high school, Mr. Tuyen nurtured the desire to start a career in aquaculture on his homeland. With an area of 3 hectares of his family's aquaculture pond, he initially invested in raising goby fish, but due to disease, the fish often died, so the economic efficiency was not high. Through the introduction of friends, he switched to raising commercial black carp, applying farming techniques by using a constantly circulating water source, the fish moved constantly so they were healthy and grew quickly. He renovated the 3-hectare pond, reinforced the dam, then built and installed a system of waterways and water regulation to apply to fish farming to ensure proper technical processes; the quality of water sources, breeds, and food were strictly controlled. However, the output price for commercial black carp locally depends entirely on traders, and farmers are passive in selling commercial fish. Mr. Tuyen has been struggling to find an outlet for commercial black carp.
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| Introducing black carp processed products of Mr. Vu Quang Tuyen's facility in Zone 6, Rang Dong town (Nghia Hung) to customers. |
In 2020, Mr. Tuyen visited some black carp processing models in Nhan Hau village, Ly Nhan district, Ha Nam province to learn about the experience of processing braised fish, with the desire to bring clean products of his hometown to the daily meals of everyone, every family. However, Mr. Tuyen faced difficulties caused by the COVID-19 pandemic. Difficulties did not discourage farmers with the determination to get rich from clean agricultural production. Mr. Tuyen researched and processed black carp products such as braised fish, fish floss... to meet VietGap standards. Mr. Tuyen said: "After a period of research and study, I have grasped the process of processing black carp, found the standard recipe for braised black carp, black carp floss. Until now, I don't remember how many batches of fish floss I had to throw away because they were spoiled and did not meet the requirements." According to Mr. Tuyen, the family's fish products are selected from large black carp weighing 3kg or more, raised with snails, without using industrial food, the fish is stewed for 16 hours in a clay pot, the fire is always steady, not too big or too small. The firewood used to stew the fish must be longan firewood, because this type of firewood has a high heat content. The spices for stewing the fish include galangal, pork ribs, bitter candy, chili, lemon juice... all "homegrown" from the areas around the village, making the product delicious. To have a delicious fish floss, retaining the flavor and nutrition, the fish is cleaned and put in a steamer with some herbs to remove the fishy smell. Workers will pick the fish meat, remove the black meat on the fish body, then put it on the stove to be manually fried with spices according to a special recipe that Mr. Tuyen researched. Mr. Vu Quang Tuyen said: “The drying stage of fish is the most difficult stage, because high temperature will burn the fish on the outside but the fish meat inside will still be moist; if the temperature is low, the drying time will be long and the nutrition and flavor of the fish will be lost. Workers here have to get used to it for 2 weeks to adjust the heat appropriately. If they are impatient or lose focus, the quality of the product will not be guaranteed”. The fish floss processing process is carried out in a closed process, ensuring quality and complying with food safety regulations are factors that he puts first.
Thanks to his dedication, hard work in researching and learning, the braised fish and fish floss products of Mr. Vu Quang Tuyen's family have been consumed in many provinces and cities across the country such as Hanoi, Hai Phong, Quang Ninh... and are loved by consumers. Every year, his family both catches and consumes the products of local people from 2-3 tons of commercial black carp, after deducting expenses, earning a profit of over 200 million VND/year and regularly creating jobs for 3 workers with an average income of 6.5 million VND/month. In December 2020, the products under the brand name "Rang Dong braised carp" of Mr. Tuyen's family were certified by the Vietnam Center for Technology Transfer and Aquatic Services to meet VietGAP standards. In December 2021, the braised fish and fish floss products of Tuyen Loan owned by Mr. Vu Quang Tuyen were recognized to meet the province's 3-star OCOP standards. Mr. Tuyen's wish in the coming time is to bring his hometown's specialties to a higher level, to be known by more people. Tourists coming to Nam Dinh, in addition to souvenir products, will have more unique culinary options of Nghia Hung district as meaningful gifts./.
Article and photos: Van Huynh
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