The Blackfin Tuna, locally known as “Cá Cu” or “Bè Cu,” is a saltwater catfish species prevalent in Vietnam’s central coastal regions, spanning from Quang Binh to Da Nang. Globally, it thrives in the Pacific, Mediterranean, Atlantic, and Indian Oceans. This wide distribution highlights its significance as a staple seafood across nations. In Da Nang, it’s celebrated for its versatility in Central Vietnamese cuisine, offering a unique flavor profile.
Resembling tuna but with a flatter body, the Blackfin Tuna boasts shimmering silver scales under sunlight. Its sharp snout and inward-curving teeth signify its predatory nature. Growing 40–70 cm long, its meat is firm, fragrant, and remarkably fresh, lacking the typical catfish tang. Peak fishing season runs from February to April, though it’s available year-round. Its texture strikes a perfect balance between tenderness and chewiness, making it a favorite among locals and visitors alike.
The Blackfin Tuna’s diet evolves with age. Juveniles feed on plankton and organic debris, while adults prey on large-eyed sardinellas and invertebrates. This nutrient-rich diet imparts a distinct buttery richness to its flesh, setting it apart from other fish.
Coastal communities treasure the Blackfin Tuna for its culinary adaptability. It stars in hearty stews with rice noodles, soothing congee, tangy sour soups with starfruit, and crispy fried dishes paired with garlic-chili fish sauce. However, its crowning glory is the Da Nang hotpot—a must-try for tourists and locals alike. Simmered in a broth of fish bones, lemongrass, tomatoes, and starfruit, the hotpot offers a refreshing, umami-rich experience, perfect for gatherings.
Steamed Blackfin Tuna with lemongrass, chili, and wood ear mushrooms is another delicacy, preserving the fish’s natural sweetness and delicate texture. Its mild congee version is ideal for children or those recovering from illness. Priced at 150,000–450,000 VND/kg, it remains in high demand, especially during tourist seasons, boosting local fisheries and culinary tourism.
Visitors to Da Nang often rave about the Blackfin Tuna’s versatility—whether in hotpot’s spicy-sour broth or steamed with lemongrass. Its simplicity in ingredients yet sophistication in preparation embodies Central Vietnam’s culinary essence. From humble fishermen’s meals to gourmet dishes, it has become a symbol of the region’s hospitality and cultural richness.
Each tourist season, savoring Blackfin Tuna hotpot by the sea is a cherished ritual, offering a glimpse into Central Vietnam’s soul. For travelers, indulging in this fish is more than a meal—it’s an immersive journey into the region’s heritage, leaving an indelible mark on their culinary memories.
