The Ponyfish, also known as the Filefish, is a saltwater species belonging to the leatherjacket family. In Vietnam, it is predominantly found along the central coastal regions, spanning from Quang Binh, Quang Tri, Hue, Quang Nam to Da Nang. Globally, this species is widely distributed across the Pacific, Mediterranean, Atlantic, and Indian Oceans. Its extensive range highlights its popularity as a seafood staple in many countries. However, in Da Nang, Vietnam, the Ponyfish is not only abundant but also celebrated as a local delicacy, embodying the rich flavors of Central Vietnam’s cuisine.
Physically, the Ponyfish resembles the tuna but with a slightly flatter body, covered in shimmering silver-white scales that gleam under the sunlight. Its sharp, pointed snout and inward-curving teeth reveal its predatory nature. Growing between 40 to 70 cm in length, the Ponyfish boasts firm, white, and fragrant flesh. Unlike many leatherjacket species that have a strong fishy odor, the Ponyfish’s meat is refreshingly sweet and tender, making it a favorite among locals and tourists alike. While it can be caught year-round, the peak season for Ponyfish fishing is from February to April, when fishermen in Central Vietnam often return with nets full of this prized catch.
The Ponyfish’s diet is diverse. As juveniles, they feed on floating plants and organic debris. Upon reaching adulthood, their diet shifts to include big-eyed sardines and various invertebrates. This nutrient-rich diet from the ocean imparts a distinct, buttery flavor to the Ponyfish’s meat, setting it apart from other fish species.
For generations, coastal communities have cherished the Ponyfish as a prized ingredient in their kitchens. Its versatility shines in both family meals and festive gatherings. Simmered in a rich broth and served with vermicelli, it becomes a hearty, flavorful dish. Ponyfish congee is a beloved comfort food, especially during dry or chilly weather, thanks to its mild, nourishing taste. Additionally, it can be cooked in a sour soup with bamboo shoots, tamarind leaves, and starfruit, or fried to a crisp and served with a garlic-chili fish sauce dip alongside fresh herbs—a quintessential Central Vietnamese combination.
However, the dish that has truly cemented the Ponyfish’s reputation among visitors and made it a culinary star in Da Nang is the Ponyfish hotpot. Available in nearly every seaside restaurant, it attracts both tourists and locals. The beauty of this dish lies in its simplicity, yet it delivers a refreshing and savory flavor, perfect for family dinners or social gatherings.
Chefs typically select fresh Ponyfish, cut it into bite-sized pieces, and marinate it with pepper, chili, shallots, and fish sauce. The broth is simmered from fish bones, lemongrass, tomatoes, okra, and tamarind leaves or starfruit, creating a naturally tangy taste. As the fish is added to the boiling broth, its distinctive aroma fills the air, and the meat cooks to perfection, retaining its tender sweetness. Paired with fresh vermicelli and herbs, Ponyfish hotpot offers an unforgettable dining experience for anyone visiting Da Nang.
Beyond hotpot, steamed Ponyfish is another highly acclaimed dish in Da Nang’s restaurants. Fresh fish is steamed with minced lemongrass, chili, and black fungus, preserving its natural sweetness. Diners often rave about its tender, buttery texture and express a desire to return for more. Ponyfish congee, with its gentle flavor, is also a popular choice, especially for children or those recovering from illness.
Today, the Ponyfish has transcended its role as a local staple to become a valuable commercial product. Its market price ranges from 150,000 to 450,000 VND per kilogram, significantly higher than many other fish species. Despite this, its delectable taste and nutritional value ensure consistent demand, particularly during tourist seasons when visitor numbers in Da Nang surge. This has not only boosted fishermen’s incomes but also enriched the local culinary scene and enhanced Central Vietnam’s gastronomic reputation.
Nutritionally, the Ponyfish is high in protein, low in unhealthy fats, and rich in essential minerals and vitamins. This makes it not only delicious but also beneficial for health, suitable for both the elderly and children. In an era where tourists increasingly seek local cuisine and healthy eating options, the Ponyfish stands out as a compelling choice.
Many visitors to Da Nang agree that no seafood experience here is complete without trying the Ponyfish. Whether it’s the sweet, tender flesh in a tangy hotpot or the delicate flavors of steamed fish with lemongrass and chili, each dish showcases a unique character found nowhere else. It’s the simplicity of the ingredients combined with the sophistication of preparation that makes the Ponyfish so captivating, transforming it from a local favorite to a must-try specialty for travelers.
During every tourist season, alongside exploring famous landmarks, visitors eagerly anticipate gathering around a steaming Ponyfish hotpot, savoring each bite while sharing stories. This experience encapsulates the warmth, hospitality, and culinary finesse of Central Vietnam. From humble fishermen’s meals to gourmet restaurant dishes, the Ponyfish has enriched Vietnam’s culinary heritage. For travelers, enjoying Ponyfish is an essential experience to truly understand the people, land, and sea of Central Vietnam.
