The strange-looking trunkfish, or cow trunkfish as it is locally known, is a unique species native to the bays and reefs of Phu Yen. With a hard skeleton and a dark, spotted skin composed of hexagonal scales that resemble a box, it is truly a sight to behold.
The cow trunkfish has a distinctive appearance with a bovine-like head and face, and a square-shaped body. Photo: Hai Sam Vang
Despite its unassuming appearance, the cow trunkfish is a renowned delicacy in Phu Yen. Its meat is a pristine white, resembling chicken at first glance, but with a chewier, more flavorful, and aromatic taste. This similarity has earned it the nicknames of “saltwater chicken” and “ocean chicken.”
In the market, fresh cow trunkfish can fetch a premium price, ranging from a few hundred thousand to over a million Vietnamese dong per kilogram, depending on its size. Larger specimens command a higher price, and fresh fish is significantly more expensive than frozen, with a price difference of 200,000 – 250,000 VND/kg.
The cow trunkfish is considered a rare delicacy and is one of the most expensive fish species sourced from the waters of Phu Yen. Photo: TomSamFamily
Ms. Phuong Anh, owner of a floating restaurant in Vung Ro, attributes the high price of cow trunkfish to its low population in the wild. These fish grow slowly, taking 3-4 years to reach a weight of just over 1kg.
Additionally, they are challenging to catch, whether by hook or net.
“We can only gather 5-7kg of cow trunkfish per month, sometimes even less, and we have to rely on multiple sources. The price at the raft is around 1.3 million VND for 2-3 fish per kg. For a fresh fish weighing 1.5-2kg, transported to Hanoi or Ho Chi Minh City, the price can reach 2-2.5 million VND/kg, depending on the time,” she says.
Cow trunkfish is delicious grilled and served with chili, pepper, and salt or various types of fish sauce. Photo: @hanguyen0106
Despite its high price, cow trunkfish is a favorite among discerning foodies. Its meat is firm, free of small bones, and has a natural sweetness and chewy texture.
While it can be prepared in various ways, including steaming, making fish porridge or soup, or even fish sauce, the most popular method is grilling.
The fish is cleaned, gutted, and then grilled directly over charcoal without any marinade. Once cooked, the scales are removed, revealing the pristine white meat, which is then served.
The meat of the cow trunkfish is white, slightly chewy, and sweet. Photo: San San
“The meat of the cow trunkfish is not fishy at all, and it’s very firm and sweet. The texture is a bit chewy, with a rich taste that’s not overwhelming. Even the liver is fatty and aromatic, similar to conch, and it’s suitable for both adults and children.
According to Ms. Mai, cow trunkfish is a rare delicacy, and even with money, it’s not always easy to come by. She has to place orders with her connections months in advance and can only get a few fish at a time.
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