Production of dried fish keeping Mekong Delta villages busy

Villages in the Mekong Delta specialising in dried fish have entered their peak production season ahead of the Lunar New Year holiday, or Tet, to meet demand from consumers both at home and abroad.

Starting at dawn, more than 10 workers at the Nhu Hang dried seafood manufacturing establishment in Phu Tho commune, Tam Nong district, in the Mekong Delta’s Dong Thap province, have been busy drying snakehead fish.

The work involves several steps, including cutting, marinating, and drying under the sun.

There are hundreds of types of dried fish on the market now and many different products, but Tam Nong is known for its dried snakehead fish.

The local specialty has a different taste, as local producers follow secret recipes governing ingredients, seasoning, and the drying process. Consumers cannot forget its unforgettable aroma.

Dried fish has been a speciality of Phu Tho commune for generations. Each household or production establishment has their own secret method of drying fish, passed down from one generation to the next, to give their products an attractive colour and memorable taste./.