Characteristics of the rare stream fish
The Mát fish usually forages at night, starting when it gets dark, following the herd. They eat insects on the water surface, algae stuck to rocks, or red worms (used as bait by the locals). The lower jaw of the Mát fish is very hard and sharp, so when eating, the fish just needs to swim close to the rocks under the flowing water, flapping strongly, causing small white marks on the stream rocks.
The Mát fish grows quickly and appears more during the dry season from April to June. The male Mát fish has a slender body, a black back, a hunched belly, and when mature, it will have rough spots on the upper lip and the anal fin, which can be seen with the naked eye.
The female Mát fish during the breeding season is larger than the males, with red scales; a larger belly, a thinner and softer abdomen; has small sharp spikes on the upper lip but they are very small and hard to observe. The Mát fish is agile and clever during the day, making it difficult to catch, so people usually go fishing at night with a fish hunting gun.
The Mát fish is a rare and valuable specialty fish (with a price ranging from 120,000 to 150,000 VND/kg for a 200g fish). The fish meat is white, fragrant, non-fishy, healthy and rich in nutrients, the fish bones are very hard and few, and the fat is delicious, which is favored by many people.
Delicious dishes from Mát fish
Fermented Mát fish
Fermented Mát fish can be said to be a distinctive way of processing of the people in this mountainous region. Fresh Mát fish after being caught from the stream will be cleaned, all scales removed, all guts taken out, then hung in rows on the kitchen with firewood, on sunny days they will be taken out to dry.
After some time, the dried Mát fish can be used, each time making fermented fish, the people will take a little dried fish from the kitchen and remove all bones, head, and tail, then grind it in a mortar with salt, chili, pepper,… grind until the fish meat is soft and the spices are blended with the fish.
With the above processing method, fermented Mát fish is a dipping dish served with boiled bamboo shoots, roasted local pork, boiled village chicken, which can be said to be a unique and delicious dish in this forested mountainous region.
Grilled Mát fish
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