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The traditional charcoal-grilled seafood craft of coastal communities in Dien Chau commune, Nghe An province, has been renowned for generations, carefully passed down, preserved and sustained over time. (Photo: VNA)
The traditional charcoal-grilled seafood craft of coastal communities in Dien Chau commune, Nghe An province, has been renowned for generations, carefully passed down, preserved and sustained over time. (Photo: VNA)
A high-quality charcoal-grilled fish must not be overcooked or scorched, must not become dry or waxy, and must retain its natural sweetness and rich flavour. (Photo: VNA)
A high-quality charcoal-grilled fish must not be overcooked or scorched, must not become dry or waxy, and must retain its natural sweetness and rich flavour. (Photo: VNA)
Sea fish are grilled over charcoal fires at kilns near the Lach Van estuary in Yen Thinh coastal village, Dien Chau commune, Nghe An province. (Photo: VNA)
Sea fish are grilled over charcoal fires at kilns near the Lach Van estuary in Yen Thinh coastal village, Dien Chau commune, Nghe An province. (Photo: VNA)
Luong fish are arranged on metal racks welded from thin iron rods and grilled directly over glowing charcoal. (Photo: VNA)
Luong fish are arranged on metal racks welded from thin iron rods and grilled directly over glowing charcoal. (Photo: VNA)
After being cleaned and naturally air-dried, mackerel are evenly laid on metal racks and grilled over layers of red-hot charcoal. Each rack is firmly woven from thin iron rods, about 30 cm wide and 75 cm long. (Photo: VNA)
After being cleaned and naturally air-dried, mackerel are evenly laid on metal racks and grilled over layers of red-hot charcoal. Each rack is firmly woven from thin iron rods, about 30 cm wide and 75 cm long. (Photo: VNA)
Those tending the grills must remain constantly by the kilns, adjusting and adding charcoal to maintain a steady, even heat so the fish cook quickly and uniformly. (Photo: VNA)
Those tending the grills must remain constantly by the kilns, adjusting and adding charcoal to maintain a steady, even heat so the fish cook quickly and uniformly. (Photo: VNA)
Hairtail fish, with fins removed and cut into sections, are grilled over charcoal fires. (Photo: VNA)
Hairtail fish, with fins removed and cut into sections, are grilled over charcoal fires. (Photo: VNA)
Additional charcoal is added to the kilns to keep the fire burning evenly and at the right intensity for grilling. (Photo: VNA)
Additional charcoal is added to the kilns to keep the fire burning evenly and at the right intensity for grilling. (Photo: VNA)
Thanks to meticulous manual preparation and traditional charcoal grilling, Dien Chau’s grilled seafood is prized for its rich aroma, quality and flavour, earning the trust and preference of consumers across Nghe An province. (Photo: VNA)
Thanks to meticulous manual preparation and traditional charcoal grilling, Dien Chau’s grilled seafood is prized for its rich aroma, quality and flavour, earning the trust and preference of consumers across Nghe An province. (Photo: VNA)
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Charcoal grills glow in Dien Chau’s coastal villages ahead of Tet

In recent days, hundreds of charcoal kilns in the coastal villages of Dien Chau commune, Nghe An province, have been kept burning as residents work tirelessly to grill sea fish for the Tet market. The traditional craft not only generates income for hundreds of households and provides stable employment for thousands of local workers, but also adds diversity and a distinctive character to the economic structure of fishing villages with long-standing maritime traditions.

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