In the days leading up to the 2026 Lunar New Year (Year of the Horse), at the fish grilling establishments in Cua Lo Ward, Nghe An Province, people are rushed of their feet to grill batches of delicious fish to serve the needs of customers inside and outside the Province.
In Cua Lo Ward, fish-grilling households begin their day between 2 and 4 a.m., tending fires, cleaning and cutting fish, then sorting, grilling, and drying them to meet rising demand.
Each fish grilling establishment is about 100-200 square meters in size, located about 200-400 meters from Nghi Thuy fish market. Inside, there are charcoal stoves, electric fans, and many racks to hold the batches of fish. The grills are equipped with long, round iron bars over 2 meters long to create sturdy supports. Before grilling, the workers wrap banana leaves around the iron bars and then place the fish on top; this ensures hygiene and prevents the fish from sticking to the metal.
These days, many business owners often have to work overtime and hire 3-4 extra workers to ensure quality and timely delivery of fish to customers.
The demand during Tet (Lunar New Year) sends grilled fish sales soaring in Cua Lo, with some days completely sold out. Once prepared, the fish is distributed to markets, restaurants, and eateries across the province and beyond, while tourists often purchase it as a festive gift.
Nguyen Thi Hang, a resident of Cua Lo Ward, said that normally, she grills about 200kg of various types of fish each day, but now, with the high demand leading up to Tet, she has increased it to 700-800kg, with prices varying depending on the type and time of year. Among seafood, mackerel has the highest economic value, becoming the main product of many processing households in Cua Lo Ward every Tet season.
According to some fish grillers in Cua Lo Ward, the process of grilling fish is not overly complicated but requires diligence, perseverance, skill, experience, and dedication to the craft, so this work is usually undertaken by women. The traditional fish grilling profession in the Cua Lo coastal area has existed for a long time and has become an indispensable part of the lives of many generations of people here. This profession not only provides a livelihood for the people but also contributes to creating a unique culinary identity and pride in the coastal region.
Nguyen Van Cuong, Head of the Ben Ca Market Management Board, said that the traditional fish grilling village in Cua Lo Ward has been established for a long time. Currently, there are about 30-40 establishments regularly grilling fish in the area, concentrated around Ben Ca Market and the neighborhoods of Thanh Cong, Yen Dinh, Dong Tien, and Yen Son.
According to him, on a normal day, the village grills about 5-7 tons of various types of fish. However, during the Lunar New Year holiday, the quantity increases significantly, with an estimated average of over 10 tons of various types of fish grilled daily, generating billions of dong in revenue. The fish grilling business has contributed to creating jobs for approximately 100-150 local workers, with an average income of VND7 million-VND8 million per person per month.
