It’s the season for harvesting Chót fish.
In Vietnam, Chót fish are most commonly found in the Mekong Delta region, particularly in Bạc Liêu province.
This fish species is characterized by a small head, a blunt mouth, and four pairs of whiskers. Its body is flat and has a golden hue. There are many sharp spines on its body, which can cause pain that lasts for days if accidentally pricked. Despite this, Chót fish are a delicacy and a staple in the cuisine of the Mekong Delta region.
During the rainy season, Chót fish swim upstream in the canals and channels, making it the ideal time for fishing. At this time, the fish are plump and their meat is sweet and buttery.
While Chót fish can be prepared in a variety of ways, some popular dishes include fish stewed in tamarind sauce, fish cooked with banana, or even fish sauce.
The eggs of the Chót fish are a delicacy in themselves. Though small in size, they are fragrant and flavorful. Their taste is sweet and nutty, with a subtle buttery note that makes them irresistible. You can indulge in these eggs without worrying about feeling bloated or experiencing stomach aches, which is a common issue with other types of fish eggs.
Visually, the egg-carrying Chót fish is similar to the regular Chót, but with a distinctive dark stripe running from head to tail along the upper back. These fish are typically caught during hot weather, when their bodies contain up to 90% eggs, making them exceptionally fatty and tasty.
The spawning season for these fish typically falls between March and June, though it can vary depending on weather conditions and their habitat. During this period, they migrate to shallower waters to reproduce.
Chót fish at this stage have smooth and shiny skin, and their bellies are filled with golden-yellow eggs. When cooked, their meat has a rich, buttery flavor that blends beautifully with the natural sweetness of the fish. A popular way to prepare these fish is by stewing them with pepper, cooking them in soup, or even frying them.
One of the signature dishes made with Chót fish in Cà Mau is the spicy stew with lemongrass and chili peppers. After marinating the fish, it is stewed until the meat is firm. Then, minced lemongrass and chili peppers are added to the pot, infusing the dish with their aromatic and spicy flavors. The result is a mouthwatering combination of fatty fish meat, crunchy eggs, and the tantalizing aromas of lemongrass and chili.
In addition to the spicy stew, Chót fish can also be cooked in a sour soup with fermented rice, banana flowers, or banana stems. Another option is to pair it with silvergrass, basil, or rice paddy herb for a flavorful and appealing dish.
One of the most common ways to prepare Chót fish is by making a sour soup with bông so đũa (a type of herb). The soup has a tangy taste from the tamarind juice, combined with the natural sweetness of the fish and the mild flavor of beans and bông so đũa. This dish is a favorite among the people of the Mekong Delta and never fails to captivate their hearts.
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