Mudskippers, a unique fish species thriving in tidal flats and river mouths, boast a remarkable trait: they possess both gills and lungs. This adaptation allows them to swim underwater and traverse land, even climbing mangrove trees in search of food. This dual nature earns them the title of “the planet’s most peculiar fish.”
Adult mudskippers measure around 10–15 cm in length, with bodies as thick as a pinky finger. Their dark skin is adorned with striking red and green patterns. Their protruding eyes give them a charming, almost comical appearance. Resembling catfish heads, their sharp teeth aid in digging burrows and catching prey. This blend of fish and amphibian characteristics makes mudskippers a fascinating subject for both tourists and biologists.
According to locals in Da Loc commune, mudskipper season typically spans from February to August (equivalent to the 5th–9th lunar months). During this period, low tides expose vast mudflats where mudskippers emerge to bask in the sun, forage, or dig burrows. This is when dozens of households prepare tools like surfboards, fishing rods, and bamboo baskets to venture into the sea and capture these unique creatures.
Reaching mudskipper habitats is no easy feat. Locals must trek over 3 km, navigating slippery underwater rocks and wading through mudflats 40–60 cm deep. On scorching days, dehydration and exhaustion are constant threats. Additionally, hidden sharp objects beneath the mud pose injury risks. Thus, mudskipper hunting, while lucrative, demands endurance and perseverance.
One major challenge is the mudskippers’ agility. At the slightest sound or movement, they swiftly retreat into deep burrows. Hunters must act quickly, employing various techniques like casting nets, digging, or using bait. A moment’s lapse can result in a fruitless hunt.
Locals share that each month offers roughly 15 suitable hunting days, known as “con nước” (water days). Early in the season, abundant catches allow experienced hunters to earn 600,000–800,000 VND daily, while less experienced ones earn around 300,000–400,000 VND. As the season progresses, dwindling numbers and shorter hunting periods significantly reduce yields.
Currently, fresh mudskippers in Da Loc fetch 180,000–200,000 VND/kg. Early in the season, limited supply prompts customers to pre-order or rely on acquaintances to secure their purchase. This scarcity sustains the appeal of mudskipper hunting despite its challenges, especially during peak season.
Mudskippers are prized not only for their unique appearance and behavior but also for their rich, flavorful meat, often likened to “fatter than mountain pork.” Da Loc residents prepare them in various dishes, each leaving a lasting impression.
Braised mudskippers with pepper or dried braising are the most popular. Preparation involves cleaning the fish, removing heads and intestines, rinsing thoroughly, and rubbing with salt and vinegar to eliminate any fishy odor. The fish is then marinated with minced shallots, garlic, fresh chili, and seasonings like fish sauce, sugar, and pepper for 10–20 minutes, or longer in the fridge for better absorption.
During braising, caramelized sugar creates a rich amber hue, and aromatic shallots and garlic are sautéed before adding the fish to simmer over low heat. After 15–20 minutes, the dish exudes an enticing aroma, with tender, fatty fish that pairs perfectly with white rice. Beyond braising, mudskippers are also grilled, hotpot-dipped, or fried to crispy perfection. Each method highlights their rich, buttery flavor.
A family meal featuring braised mudskippers, steamed vegetables, and chili fish sauce evokes nostalgia for the flavors of the beloved coastal region. This distinctive taste has elevated mudskippers from a local staple to a sought-after delicacy for tourists and food enthusiasts alike.
Mudskippers, the “tree-climbing swimmers,” are not just a natural wonder but a source of pride for Da Loc, Hau Loc, Thanh Hoa. From humble mudflat dwellers, they’ve become a renowned delicacy, cherished for their rich, savory taste. Despite its hardships, mudskipper hunting provides stable income and preserves the unique cultural heritage of Thanh Hoa’s coastal region.
With careful integration of ecological conservation, culinary development, and community-based tourism, mudskippers could become Thanh Hoa’s signature specialty, bringing Da Loc closer to domestic and international visitors.
“The Stinky Forest Delicacy: A Unique Northwestern Specialty That Has Tourists Scrambling to Buy as Gifts”
In the Tai ethnic language, “pắc nam” refers to a wild forest vegetable. This climbing plant, with its long, thorny stems and deep green, symmetrical leaves, thrives untamed in the wilderness.
The Ultimate Delicacy: Unveiling the Unique and Rare Specialty of Lang Son, Vietnam
A tantalizing taste of history, this peculiar-looking delicacy was once exclusively reserved for royalty. Now, it’s a rare treat that needs protection.
Nestled amidst the lush mountainous landscape, the Mau Son tourist area (Lang Son) is renowned for its unique delicacy, the Mau Son fragrant frog. This culinary legend, dubbed the “Imperial Frog”, is a rare specialty that visitors are incredibly fortunate to indulge in.
The Beast of Thanh Hoa: A Culinary Delights with a Fierce Name.
Thanh Hoa, a land blessed with natural beauty and a rich cultural heritage, offers more than just breathtaking landscapes. The region’s culinary delights, especially one peculiar dish with a fearsome name, have captivated both locals and travelers alike. This dish, known as “con lu” or “con ba chan”, is a delicacy that has left an indelible mark on the palates of those who dare to venture beyond the ordinary.
The Hearty Sea Eel: A Delicacy with a Hefty Price Tag that Continues to Entice Food Connoisseurs.
“Fried pig’s intestines are a delicacy loved by many for their crispy texture and savory flavor. But there’s more to this dish than meets the eye. There are some fascinating facts about this delicacy that may surprise you.”
Young People from Thanh – Nghe – Tinh Introduce Their Hometown Delights!
“For the ultimate culinary adventure, embark on a journey through the flavors of Thanh Hoa, Nghe An, and Ha Tinh. These three provinces boast a plethora of unique delicacies that are sure to tantalize your taste buds. From the pungent yet addictive mam tom (fermented shrimp paste) and nuoc mam (fish sauce) to the savory bahn ram (grilled pork patties) and the healthy tra ca gai leo (bitter melon tea), there’s something for every palate. Join us on the latest episode of ‘Tinh Hoa Viet Du Ky’ as we explore these regions and uncover their culinary treasures, airing on December 15th.”
