Meet the humble Lù Dù fish, often found in brackish and saltwater regions. This fish is prevalent in the East Sea and the Southwestern region of Vietnam, particularly in Phuoc Hai and Vung Tau in Ba Ria-Vung Tau province, Can Gio in Ho Chi Minh City, and Binh Dai in Ben Tre province.
With its slow-swimming nature, the Lù Dù fish is famously mentioned in a Vietnamese fishing rhyme: “If you’re late, you’ll end up with Lù Dù.”
The Lù Dù fish, also known as Dù fish, comes in several varieties, the most common being the black Dù, the zinc Dù, the red Dù, and the squirrel Dù. The latter two are highly prized for their rich, fatty, and thick flesh.
The squirrel Dù fish, in particular, tends to be larger in size, with each fish weighing 100 grams or more, making it ideal for preparing various rustic dishes.
Fresh Dù fish is characterized by its lean, sweet, yet slightly flaky flesh, which is why it is not priced higher than more popular fish like mackerel or silver bellies. Only fishermen who directly catch them with scoop nets or fixed-net fishing are fortunate enough to savor the freshness of Dù fish straight from the sea.
In the arduous life of coastal residents, Dù fish is often transformed into simple yet flavorful dishes. A pot of Dù fish cooked with a handful of vegetables is enough to evoke the essence of the sea and goes perfectly with rice on stormy days. Dù fish braised with pepper and pork belly fat, or salted and marinated with lemongrass and chili, then fried golden and served with young cucumber or a bowl of vegetable soup, makes for a heartwarming family meal.
For fishermen with a bold palate, a two-to-three-finger-sized Dù fish dipped in chili sauce might be all they need to savor the briny flavors of the sea.
In the past, Dù fish was considered a budget-friendly option for housewives. However, with increasing demand, people have discovered ways to elevate this humble fish. Thus, Lù Dù fish jerky, sun-dried just once, was born and quickly gained popularity.
Unlike many types of jerky that require multiple days of sun exposure, Lù Dù fish jerky is dried under the sun just once. This unique process retains the freshness and sweetness of the fish meat while adding a hint of sunshine and the briny essence of the ocean. This distinctiveness has elevated Lù Dù fish jerky to the status of a specialty, comparable to the well-loved Kèo fish jerky.
Today, Lù Dù fish jerky is meticulously packaged and vacuum-sealed for convenient transportation over long distances. It has found its way onto flights and ships to the US, Taiwan, South Korea, Japan, and more. In the domestic market, the price of Lù Dù fish jerky fluctuates around 280,000 VND per kilogram, depending on size and quality.
Lù Dù fish jerky offers a diverse culinary experience with its versatility in preparation. The most popular way to enjoy it is by grilling over charcoal. When the jerky is cooked, the skin blisters, the meat turns a delicate pink, and the aroma becomes irresistible. People then tear the meat into small pieces, mix it with green mango or young star fruit salad, drizzle some sweet and sour fish sauce with a touch of palm sugar, add a few slices of chili, and finally, garnish with some needled ginger.
This dish is a favorite among many drinkers, earning the nickname “the ultimate drinking snack.”
Apart from grilling, Lù Dù fish jerky can also be deep-fried to a golden crisp and served with white rice and a side of tamarind or chili sauce. For a more elaborate dish, try preparing it with fried garlic or braising it in a spicy, sweet, and sour sauce. The crunchy texture of the fried jerky combined with the savory sauce is a match made in heaven. Especially when paired with braised pork belly, the dish becomes a mouthwatering choice.
For a simpler preparation, fry the Dù fish until golden and serve it with rice balls and sesame salt, or lightly grill it, tear it into small pieces, and mix it with fried rice and chili. When paired with typical coastal dips like mắm nêm or mắm sò and served with boiled lang spinach, Lù Dù fish jerky becomes exceptionally delightful.
Many provinces in the Southwestern region of Vietnam have leveraged the abundance of Dù fish to develop their signature sun-dried jerky products. At Binh Dai Port in Ben Tre province, Ms. Duc has gained a reputation for her meticulous craftsmanship. She carefully selects the fish, removes any unpleasant odors, and skillfully seasons them. Her Lù Dù fish jerky is renowned for its distinctive flavor, surpassing even the famous jerky from Phuoc Hai in Vung Tau.
Ca Mau is another province closely associated with Dù fish jerky. Here, the variety of dishes made from this jerky rivals those made from the famous squid jerky of Song Doc, ranging from grilled and fried to braised. Thanks to its delicious taste, Dù fish jerky from Ca Mau is equally suitable for family meals and social gatherings with friends.
The transformation of Lù Dù fish from an underrated species to a specialty that has reached international markets showcases the power of creativity in local cuisine. From a humble pot of boiled fish to the now-famous sun-dried fish jerky, this product has not only improved the livelihoods of fishermen but also become an ambassador for the flavors of Vietnam’s seas.
Today, Lù Dù fish jerky is not just a part of everyday meals but also a favored souvenir for tourists after their seaside trips. With its unique, savory taste and convenience, Lù Dù fish jerky has earned its place in Vietnam’s culinary landscape and is gradually making its mark on the international stage.
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