The waters of Vietnam boast a rich variety of fish, among which is a unique species aptly named the “embarrassed fish” – the cá cu.
Cá cu is predominantly found in the coastal regions of Central Vietnam, particularly in Da Nang. Once known only to locals, this fish has now become a renowned delicacy, frequently appearing on the menus of restaurants and eateries catering to tourists. On e-commerce platforms and online markets, cá cu fetches a price of around 150,000 VND per kilogram.
According to research, cá cu is widely distributed in the Pacific, Mediterranean, Atlantic, and Indian Oceans. In terms of identification, it resembles a tuna, with a slightly flattened body and silvery-white scales. Its snout is pointed, bearing a set of sharp teeth arranged in a curved formation, pointing inward towards the mouth.
The pointed snout and sharp teeth, arranged in a curved formation, are distinctive features of the cá cu.
Local fishermen note that cá cu is most abundant during the spring months, especially around the Tet holiday. While the fish can be found at other times of the year, the quantities are not as plentiful, and the quality of the meat is not as superior. The flesh of the cá cu is white, plentiful, and chewy, offering a delicious, nutty, and buttery flavor profile.
Traditionally, coastal residents would prepare simple dishes with cá cu, such as sour soup or steamed fish. Nowadays, in restaurants, cá cu has become a prized ingredient, used in more elaborate dishes such as cá cu porridge, hot pot, and grilled cá cu.
The fish has captured the attention of tourists and city dwellers alike, with its intriguing name and delectable flavor. Caught fresh from the sea, this fish is not only clean but also highly nutritious and beneficial to one’s health.
The unique name and delicious flavor of cá cu have attracted the attention of tourists and city dwellers.
Ms. Hoan, a specialist in trading cá cu on online markets, shared: “I purchase the fish from fish farms and then distribute it to restaurants and sell it directly to customers. A typical cá cu weighs around 1 kilogram or more, and most are already prepared and cut into sections for easy home cooking. The cá cu hot pot is the most favored dish, perfect for small gatherings around a steaming, flavorful broth.”
Grilled or steamed cá cu is a delightful dish when served with rice paper, green vegetables, green bananas, and star fruit, especially when dipped in a special sauce made from fish sauce, garlic, and chili peppers. To prepare this delicacy, one should select cá cu with bright skin and vibrant red gills – indicators of freshly caught fish. After purchasing, the fish is cleaned and marinated with ginger, salt, sugar, and pepper for a period of time to allow the flavors to permeate before cooking.
The fish is cleaned and marinated with a mixture of ginger, salt, sugar, and pepper to enhance its flavor.
A devotee of this dish, Ms. Ha Giang, who also sampled cá cu during her trip to Da Nang, shared her experience: “I tried both grilled and porridge versions of cá cu, but I truly preferred the porridge. The bowl of porridge was fragrant and filled with sweet, tender slices of fish that didn’t leave a greasy feeling. Finely chopped scallions added a decorative touch and made the porridge even more appealing. A sprinkle of pepper and chili powder just before eating brought a gentle warmth – a signature touch appreciated by connoisseurs. After that, I inquired about the recipe so I could recreate it for my family to enjoy.”
