Food & Receipts

Discover the Exclusive and Expensive ‘King’s Fish’ Delicacy, Only Found in 3 Countries Worldwide

The Majestic Fish of the Northwest – A Rare Delicacy: The Bống fish, a true delicacy and a rare find, graces the waters of only three countries worldwide, one of them being Vietnam. This elusive fish is a true culinary treasure, and we invite you to discover more about this exquisite creature and why it commands such a high price tag.

Administrator

3 August, 2024

Bighead carp from Gam River is favored by many for its firm meat and palatability to most diners who try it for the first time. Join us in learning about this freshwater fish.

1What is Bighead Carp?

Bighead carp, with the scientific name Spinibarbus denticulatus, belongs to the Cyprinidae family and inhabits the middle and upper reaches of large rivers. This king of fish is found in three countries: Vietnam (Hong, Lam, and Thu Bon Rivers), Laos (Nam Ma River), and China (Yangtze, Hainan Rivers, etc.).

Bighead carp ranges from medium to large in size, with a slender, elongated body similar to other carp species and a light gray color from head to tail. Some individuals have a pale pink hue on both cheeks.

Its main diet consists of algae and moss found in deep streams, large ponds, and lakes. This fish species typically lives in large communities, but overfishing and environmental pollution have led to a significant decline in their numbers.

Bighead carp has a slender body with pinkish hues on its fins, tail, and cheeks.

2Price of Bighead Carp

Nowadays, bighead carp is being farmed by many local farmers, and those from Gam River in Tuyen Quang Province are considered the best in the Northwest region.

Bighead carp can reach a weight of 2 to 3 kilograms within a few years of farming, resulting in a high market price. The average weight of bighead carp sold in the market is 2.5 kilograms, with a price ranging from 300,000 to 350,000 VND per kilogram.

Bighead carp is priced between 300,000 and 350,000 VND per kilogram.

3Delicious Dishes Made with Bighead Carp

Grilled Bighead Carp with Lemon Leaves

Ingredients: Bighead carp, lemon leaves, and side dishes such as star fruit, green banana, and herbs.

First, clean the fish thoroughly, inside and out, then marinate it with lemon leaves and skewer it with young bamboo to grill directly over charcoal. If you don’t have a charcoal grill, you can use an oven.

During grilling, turn the fish over regularly to ensure even cooking. The fish is done when the fins and tail are crisp, and the fat has melted and caramelized. As it cooks, the juices from the young bamboo will infuse into the fish, and the distinctive bitterness of the lemon leaves will make the dish even more mouthwatering.

When it comes to eating, skill and precision are key. Carefully remove the bamboo skewers without disturbing the delicate fish scales, then gently lift a piece of the fish, along with some star fruit, green banana, and herbs, and dip it into the prepared sauce for a truly heavenly experience.

Grilled Bighead Carp with Lemon Leaves

Bighead Carp Salad

Ingredients: Bighead carp, herbs such as perilla, lemon leaves, ginger, sour juice from tai chua fruit and lime, banana blossom, roasted peanuts, galangal, chili, shrimp paste, and dổi or sẻn seeds.

After preparing the bighead carp, use pliers or a knife to remove the skin. Then, cut the fish into bite-sized pieces and soak them in a mixture of sour juice from tai chua fruit and lime juice for 15 to 20 minutes.

The fish bones will be chopped finely, roasted until golden, and ground into a powder. This powder will be mixed with roasted and ground galangal, replacing the typical shrimp paste used in salads.

Next, combine the fish meat, herbs, banana blossom, fish bone powder, and roasted peanuts in a bowl and mix well. For the salad dressing, blend roasted and ground shrimp paste, garlic, chili, pepper, lime juice, grilled shallots, and a handful of dổi or sẻn seeds.

Bighead Carp Salad

This salad boasts a refreshing and delicious flavor profile, with the fresh taste of the fish complemented by the sour and spicy notes of the dressing and the unique aromas of the accompanying herbs. It’s so good that you’ll be asking for more sauce in no time!

There you have it—our take on bighead carp and the delicious dishes that can be made with it. We hope you get a chance to indulge in these culinary delights soon!

Frequently asked questions

The King’s Fish or ‘King of Fish’ is a rare and expensive delicacy, known for its delicate taste and texture. It is a type of fish called ‘torafugu’ or pufferfish, which is considered a luxury cuisine in Japan and some other parts of the world.

The name ‘King’s Fish’ comes from its association with royalty and the elite. In the past, only the emperor and the most honored guests were allowed to eat this fish due to its toxicity and the skill required to prepare it safely.

The high price of the King’s Fish is due to several factors. Firstly, torafugu is a rare fish and has a very short supply, as it is only found in the waters of Japan, Korea, and China. Secondly, the preparation of this fish is extremely delicate and time-consuming, requiring specialized chefs with years of training to remove the toxic parts, ensuring safe consumption.

The torafugu or pufferfish contains a deadly neurotoxin called tetrodotoxin, which is up to 1,200 times more poisonous than cyanide. If the fish is not prepared properly, consuming even a tiny amount of this toxin can lead to paralysis and death. This is why the preparation of the King’s Fish is highly regulated and only trusted, licensed chefs are allowed to serve it.

You can legally enjoy the King’s Fish delicacy in Japan, where it is a traditional and revered dish. Licensed restaurants and chefs in Japan are allowed to serve torafugu, ensuring safe preparation and consumption. In recent years, the dish has also gained popularity in some high-end restaurants in the United States, Europe, and other parts of Asia.

The taste of the King’s Fish is described as delicate, mild, and slightly sweet. The texture is often compared to a delicate custard, melting in your mouth. The liver of the torafugu is considered a particular delicacy and is said to have a rich, creamy flavor.

The preparation of the King’s Fish involves a meticulous process of removing the toxic parts, including the ovaries, liver, and skin. The rest of the fish is then carefully sliced and prepared in a variety of ways, including sashimi (raw slices), grilled, or in soups. Traditional Japanese restaurants often serve a multi-course meal featuring different parts of the torafugu.