Silverfish - "Snow pearl" of Da River

On the surface of the immense Da River in early summer, when the water turns a characteristic “apricot blossom” color, experienced fishermen begin a season of hunting for a precious specialty: silver fish. This small, pure white, transparent fish like fiberglass is a specialty dish that anyone who has tasted it once will remember forever.

Anchovies are sold at Tan Thanh market, Hoa Binh ward.

The people of the lake call the silverfish “cod” – not by chance. Their bodies are slender, transparent, shining silver in the sunlight, their black eyes like sesame seeds stand out on their pure bodies. They have only a row of small scales in front of the anal fin, a pointed head with many teeth, and their bones are mainly cartilage, making each piece of meat soft but still retaining its characteristic toughness.

According to long-time fishermen in Hoa Binh (old), the silver carp is a completely natural fish species, and cannot be artificially raised. They gather in schools in the upstream waters, eating algae, plankton, and young grass shoots - a clean and abundant source of food. That is why the fish meat has a rare clear white color, a sweet taste, and is not fishy at all. People still tell each other: Da River fish are safe, but silver carp are the safest of all.

Silver carp is considered the "snow pearl" of the Da River.

Catching anchovies is not easy. They swim fast, and when they hear a noise, they turn the water and disappear, and only gather in schools when it is calm. Each time you cast your net, you are lucky to catch a few kilos. The season is short, appearing a lot in May and June, and gradually decreasing in August, making the output scarce. This is what makes anchovies always on the list of "rare goods" that gourmets hunt for, although the selling price of 100,000 - 120,000 VND/kg has never diminished its appeal.

Lake dwellers and experienced chefs have many ways to honor the flavor of the anchovy. Just marinate it just enough, wrap it in betel leaves, fig leaves, nhoi leaves or ginger leaves, and fry or grill it, the fish meat will be both chewy, sweet and fragrant. When fried in fat or oil, the anchovy becomes crispy, mixed with the aroma of grapefruit leaves and betel leaves - an irresistible favorite snack.

Sour fish soup is a summer heat-relieving dish loved by many people.

Ms. Nguyen Thi Minh, Hoa Binh Ward shared: On hot summer days, a bowl of sour soup with anchovies and forest leaves or cooked with tomatoes, pineapple, star fruit and herbs such as onions, dill and Vietnamese coriander is the perfect choice. The sour taste combined with the cool sweetness not only cools the body but also makes diners feel comfortable and relaxed. Housewives tell each other that dishes made from anchovies are also good for health: reduce blood fat, good for the heart, regulate blood pressure and help refresh the spirit.

At the markets of Tong, Tan Thanh, Nghia Phuong..., Hoa Binh ward or Hanoi , the batches of fresh anchovies displayed on bamboo trays always attract the eyes of buyers. However, it is difficult to buy a lot; most people have to order in advance and wait for luck to receive a few kilos. For those who have enjoyed it once, the flavor of anchovies leaves a deep impression, making them look forward to news of new fish every summer.

Not just a dish, Da River anchovy is also a symbol of purity, rarity and is closely associated with the life of the lake area. The fish season comes and goes quickly, but the memory of the sweet taste and clarity of the Da River “snow pearl” remains, becoming a culinary story passed down from generation to generation.

Huong Lan

Source: https://baophutho.vn/ca-ngan-ngoc-tuyet-song-da-237691.htm