This year, due to the impact of the COVID-19 pandemic, the dried fish was also sent to the South as a loving gift from Hue people during the days that Sai Gon city was under social distance for pandemic prevention.
People with experience in making dried fish said that common kinds of fish such as scads and anchovies in all sizes are the most popular options for this dish due to the easy preparation, drying quickly under around 2 sunny days. Therefore, almost every house has several kilograms of dried fish for the rainy season and uses it as a gift for their children living far away.
Thua Thien Hue Weekly would like to introduce to you some of the photos of dried fish making process by the fisherman in Phu Vang coastal communes, which were taken by the reporter Thanh Thao. Through this series of photos, you can acknowledge that our local people are always proactive and far-sighted not to let themselves fall into the situation of food shortage during natural disasters.
The fish is decapitated, slaughtered, and rinsed before being deboned
Drying fishes under the hot sunshine to get better taste and smell
Each fish is neatly arranged on the bamboo tray
Dried anchovy
Carefully packing
Dried fish poached with pork belly is an attractive dish on rainy days
Children are also keen on poached dried fish
By Thua Thien Hue Weekly