The Unwanted Fish: A Delicious Discovery with a Unique Flavor and a Price Tag to Match

With its unique flavor and exceptional nutritional value, the Asian tapia (Cá Bã Trầu) is emerging as a beloved delicacy. This distinctive fish is winning the hearts of many with its one-of-a-kind taste and abundant health benefits.

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The Western region boasts not only idyllic natural landscapes but also a diverse range of specialties that captivate anyone who visits. From simple fruits to rustic dishes, this place is truly a culinary paradise.

Among the specialties, the most notable are the fish with peculiar names, arousing curiosity and appetite just by their mention, regardless of the price. One such prominent fish is the “ba trau” or “ca bã trầu” in Vietnamese, also known as “thanh ngoc” or “cay truong” fish.

“Many visitors are often surprised by the variety of names this fish holds. However, for the locals of the Mekong Delta, it is a familiar friend; a quick glance is all it takes to recognize the unique ca bã trầu,” shared Hung, a 31-year-old local from Vinh Long province.

The ca bã trầu bears a resemblance to the “ca huong” fish but with larger eyes, thinner skin, and smaller scales. They come in various sizes, from small to large, weighing a few kilograms. This fish belongs to the “ca sac” family and inhabits deep waters or slow-flowing shallow streams.

“Ca bã trầu can be found in both freshwater and marine environments. In the Western region, they tend to be smaller, while in the central coastal areas, they appear in larger sizes. However, when it comes to quantity, the Western region takes the lead in the number of ca bã trầu,” added Hung.

In the past, ca bã trầu was common but less known, mainly consumed by rural folk living along the rivers. Over time, its presence on the dining tables became scarce.

“Lately, I’ve noticed ca bã trầu making a comeback in the market, regularly sold and featured on the menus of numerous restaurants and eateries. Consequently, it has gained recognition as a delicacy among discerning foodies in the city, who actively seek it out to indulge in its unique flavor,” Hung shared.

Nowadays, ca bã trầu can be found in many southern local markets, as well as seafood supermarkets along the coast. Its price ranges from 145,000 to 300,000 VND per kilogram, depending on the size of the fish.

Considered a specialty, ca bã trầu offers a versatile culinary experience. Hung shared, “Locals in my hometown often cook it in sour soup, fry it with fermented fish, or braise it to be enjoyed with boiled vegetables. On the other hand, coastal folks prefer grilled dishes, such as whole grilled fish, grilled fish with salted chili, or steamed fish wrapped in rice paper and dipped in fish sauce. No matter the preparation, each dish made from ca bã trầu exudes a delicious, sweet, and distinctive flavor that lingers in the memory of those who taste it.”

Ca bã trầu, a delicacy with multiple intriguing names

Ca bã trầu, a fish with distinctive features

The humble beginnings of ca bã trầu: A fish once common in rural settings

Frequently asked questions

The ‘unwanted fish’ refers to a specific fish caught by fishermen in the Gulf of Mexico, which is actually a species of snake mackerel, scientifically known as Gempylus serpens. It is called ‘unwanted’ because it is often a bycatch, not the target species for fishermen. However, it has gained attention for its unique flavor and taste, described as a ‘delicious discovery’ with a rich, oily texture and a distinct flavor similar to a cross between tuna and swordfish.

This snake mackerel has a very distinct appearance with a long, slender body, large eyes, and a pointed snout. It is a deep-water fish, typically found at depths of 100-1000 meters, and can grow to a maximum length of around 3 feet. Its flesh is a deep, reddish color, and its oil content gives it a rich, savory taste that sets it apart from other fish.

The price of the unwanted fish is primarily determined by the fishing method used to catch it. It is often caught as bycatch in longline fishing, which is a more expensive and time-consuming method compared to other fishing techniques. The fish is also quite rare, and the demand for its unique flavor drives up the price. Additionally, the processing and transportation costs contribute to its expensive nature.

The unwanted fish is incredibly versatile and can be prepared in a variety of ways. It is recommended to be grilled, pan-fried, or baked, and its rich flavor pairs well with bold spices and herbs. Serving suggestions include a fresh herb salad, a squeeze of lemon or lime, or a tangy sauce to complement the fish’s unique taste.

There are sustainability concerns due to the bycatch nature of the unwanted fish. Efforts are being made to promote more sustainable fishing practices, such as using circle hooks and de-entanglement devices, to reduce the impact on non-target species. It is important to support sustainable fishing methods and ensure that the fishing industry is mindful of the potential environmental impact.