In the central coastal region of Vietnam, particularly in Da Nang, there exists a fish with a very unique name that may even tickle some funny bones. This fish is called “ca be cu,” which directly translates to “squat toilet fish.”
The ca be cu, also known as the rudderfish, is predominantly found in the Pacific, Mediterranean, Atlantic, and Indian Oceans. Resembling the shape of tuna or mackerel, this fish has a flat body. Renowned for its delicious and subtly sweet-tasting meat, ca be cu is ranked among the tastiest fish in the region’s seas. Numerous studies have indicated that ca be cu is highly nutritious, especially due to its rich content of omega-3 fatty acids, which are extremely beneficial for malnourished children and postpartum women.
Ca be cu can be prepared in a myriad of mouthwatering dishes, including ca be cu porridge, hot pot, steamed fish, and grilled fish.
The versatility of ca be cu in culinary creations
Local fishermen share that ca be cu usually makes its appearance in the early months of the year. In the past, this fish was abundant and boasted a thick, white, and sweet flesh, making it a versatile ingredient in the simple yet delicious meals of the coastal folk.
“Ca be cu used to be a common delicacy, but it was primarily reserved for personal enjoyment or treating special guests. It wasn’t something you’d find in the markets. However, in the last 5 to 7 years, ca be cu has gained sudden popularity due to its intriguing and quirky name. I recall someone promoting it online, piquing the curiosity of many who then wanted to taste it for themselves.”
The unique name of ca be cu sparked curiosity and drove its popularity in recent years
“Nowadays, ca be cu has become rarer, and its population in the wild is not as abundant as before. Moreover, this fish is only available during a specific season, which drives up the prices. At one point, ca be cu was sold online for up to VND 200,000 per kilogram, while the price in local markets remained around VND 70,000 per kilogram,” shared Mr. Thanh, a local from Da Nang.
In the restaurants and eateries along Da Nang’s coastline, ca be cu has earned its place as a specialty dish to treat guests. The most favored preparations are steamed ca be cu and ca be cu porridge, as these methods preserve the fish’s natural sweetness, allowing diners to fully appreciate the subtle and exquisite flavor of this unique catch.
Ca be cu – A specialty in Da Nang’s coastal restaurants
Ms. Chinh, a ca be cu seller in Hanoi’s online markets, attributes the fish’s appeal not only to its intriguing name but also to its distinct and delectable flavor.
“I have a friend who frequently goes fishing in Central Vietnam. After the catch, the fish is frozen and shipped to Hanoi, ensuring it remains fresh. At the beginning of the year, there’s a notable increase in demand for ca be cu, especially for hot pot and steamed dishes. I sell it for an average price of VND 150,000 per kilogram, and during scarce times, customers have to place their orders a few days in advance,” added Ms. Chinh.
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