Technology

Exotic Fish in Nghe An: Once Shunned, Now a Gourmet Delight with Chicken-Like Flavor, Prices Surge 10x as Foodies Rush to Buy

Once shunned as "hard to eat," the humble fish has been transformed into a coveted delicacy by the skilled hands of Nghe An fishermen. Now, connoisseurs far and wide seek out "cá đùi gà," or sun-dried flying fish, a testament to the power of culinary ingenuity.

Administrator

20 September, 2025

Fishermen in the coastal area of Quỳnh Phương (Hoàng Mai town, Nghệ An province) are well-acquainted with the flying fish—a species with a long, rough-skinned body, and a head and fins full of bones, which few find appealing. Previously, flying fish were sold at a low price, ranging from 10,000 to 30,000 VND per kilogram, depending on the season.

However, over the past few years, thanks to innovative processing methods, flying fish have undergone a remarkable transformation into “chicken thigh fish”—a delicious and convenient dish. Locals retain only the lean meat, discarding the head, fins, and entrails, then sun-dry it for a day. The final product resembles a chicken thigh and, when grilled or fried, emits a sweet aroma with firm, rice-friendly meat.

“Chicken thigh fish” is, in fact, made from flying fish.

Interestingly, “chicken thigh fish” is actually made from flying fish, but many previously mistook it for pufferfish—a species with toxic internal organs. This misunderstanding once made customers hesitant to try this oddly shaped fish.

Only after fishermen and processors clarified its origin and demonstrated the safety of the processed product did the misconception gradually fade. Since then, “chicken thigh fish” has quickly gained popularity and become a favorite dish.

“Chicken Thigh Fish” – A Must-Try Delicacy

What sets “chicken thigh fish” apart is its perfect balance: crispy on the outside when grilled, yet sweet and tender inside. Many enjoy eating it by hand, savoring the entire “sea-born chicken thigh.”

Once considered a “poor man’s fish,” flying fish now command a much higher value. Producing 4–4.5 kg of “chicken thigh fish” requires 10 kg of fresh flying fish. Prices range from 60,000 to 130,000 VND per kilogram, depending on the season—5 to 10 times higher than the original fresh fish.

After processing, this fish becomes a delectable dish.

A New Livelihood for Fishermen

“Chicken thigh fish” has not only changed diners’ perceptions but also provided a stable income for the people of Quỳnh Phương. Dozens of households and processing facilities now specialize in this product, creating jobs for many workers, especially idle women.

During the peak season from September to November, these facilities operate at full capacity to meet orders from across the country. From once being “unsellable at any price,” “chicken thigh fish” has become a signature specialty of Nghệ An’s coast, favored by tourists as a souvenir.