Once a humble, affordable fish, the “cá rò” thrives in the pristine waters of Thuan An, Hue, where rich plankton and clear seas foster its abundance. Each year, from early April, the fishing season begins as boats set out at dusk, casting nets to catch these prized fish. By dawn, fresh baskets of cá rò are brought ashore for eager buyers.
Beyond its role as a food source, cá rò is also sold as fry for raising commercial stingray, providing steady income for coastal families in Hue despite its small size.
“Keeping cá rò alive ensures top prices, so we work swiftly to transfer them into holding nets. During peak season, my brother and I catch around 4 baskets daily, earning about 2 million VND,” shares Linh, a local fisherman.
Unlike most seafood sold by weight, cá rò is traded in small baskets (20 cm diameter, 5 cm deep), priced between 200,000–400,000 VND each. Its ease of preservation and high demand make it a vital seasonal livelihood for Hue’s fishermen.
The fish’s fame stems from its role in crafting “mắm cá rò,” a celebrated Hue specialty. Originally a local staple, this fermented fish sauce gained national acclaim through trade and tourism, becoming a must-buy for visitors.
Crafting the perfect sauce requires fresh cá rò, cleaned yet retaining its briny essence. A precise 6:1 fish-to-coarse-salt ratio ferments for 30 days, yielding a rich, sweet-savory flavor and aroma unlike any other fish sauce.
Today, mắm cá rò is conveniently jarred, priced at 60,000 VND for 0.5 kg (120,000 VND/kg). It’s a popular gift and pantry staple, enjoyed with rice, noodles, or spiced with lime, chili, and garlic for added zest.
From humble beginnings, cá rò has become Hue’s “golden ingredient,” starring in its signature sauce. During season, locals and visitors alike seek it out at markets and seafood shops to savor its unique taste.
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