My hometown fishmonger goes out every night to lay out fish traps where the Long Son river meets the ocean, and collect them by 11 am in the am.
I like the fact that the fish are all alive when caught by this method…at least before they got iced up for the market.
Cá sủ mỹ và cá dìaOn weekends I often try to catch him just as he got off the boat…or on the way to the market. See what he caught for the day…and stock up.Black drum, mullets, and some smaller whitefish…some “brown fish” (cá nâu)…but they are a bit too small today
Bought this left handed Aritsugu knife from the famed knife shop in Tsukiji fish market, Tokyo.
Went through this tiger shrimp like butter. Shrimp was wild-caught in my home town.
Will use this knife for years to come.
Có nơi còn gọi là cua cúm núm
Steamed with lemon grass. Classic.
Stirred fried with even more garlic.
For the crazy uncles who are about to make good use of my tepanyaki.
My brother had a few of these trays made. One is for shell fish. The seafood comes from the coast just minutes from our house.
Salt. Chillies. Charcoal.
Caught these from a fishing trip near Ba Ria.
Ready for the grill. Lemon. Olive oil. Salt & Pepper.
My fishmonger from Phan Thiet sold me a parrot fish and a red snapper (tai) which had been speared. Problem with speared fish is that you can’t eat the speared part – so in this case, half a fillet is gone. On the plus side, the blood had been drained at sea, so the remaining flesh is translucent and sashimi quality. I like my “tai” fish skin on.
I learned from a sushi chef in Los Angeles – his name was Shige – that if you pour hot water on a cold piece of snapper’s skin for a few seconds, then dunk the fish in iced water to stop the cooking, you can have red snapper sashimi with skin on. It has a fatty and crunchy texture compared to the soft flesh. Try it sometimes.
In any case, don’t buy speared fish if you have another choices. I hate wasting good fish.