Salad with shellfish – a delicious and special dish of Da Nang

Coming to the coastal city of Da Nang, in addition to the beautiful natural scenery, visitors can also enjoy many delicious dishes such as pork rolls, rice paper, bun mam wedge … and dishes made from fresh seaweed. living. Among them, shellfish salad is a delicious dish in Danang that is worth a try, although this is not a high-end dish such as grilled oysters with onion, tamarind roasted crab or squid satay …

Around July and August of the lunar calendar every year, when the southwest wind starts blowing strongly, Da Nang fishermen are preparing to prepare nets to catch shellfish. Due to the characteristics of near-shore living and often swimming in large herds, each catch of fishermen can sometimes yield a ton of shellfish.

After catching, apricot fish is sold in large and small markets. Local people often sell fish in chunks, sometimes with hundreds of fishes. Some also sell them by weight but in general, the price of shellfish is quite cheap. New fish brought ashore still fresh whip, shining bright. Many non-connoisseurs will easily confuse the shellfish and anchovies. The anchovy is usually a bit bigger than anchovies, has a flat body, bright green scales and is firmer than anchovies.

From apricot fish, we can be processed into many different dishes such as braised warehouse, cooked sour soup, seasoned or dried fish, each dish has its own unique flavor, but the most delicious apricot is still when mixed into salad. Salad with apricot fish is an inexpensive, simple but extremely delicious dish of people in Da Nang.

To cook this Da Nang dish , the chef does not need to be too picky: Fresh apricot fish is beaten all scales, cut off the head, tail and then washed. After draining, the fish is soaked in water mixed with diluted vinegar or acidic alum water to allow the meat to cook and hunt again. At that time, the cook just grabbed the fish’s head and plucked the bones out. Many people will use a sharp knife to carve the meat on both sides of the fish before bringing it to vinegar. The most important stage is that the housewife will use her skillful and experienced hands to squeeze the fish with the dishes including fish sauce, roasted peanuts, finely chopped herbs, green bananas … to absorb evenly. .

If there is no fishy salad, it will not have a fishy smell, but on the contrary, turn on the natural aroma of the fish, with a sour, salty, moderate sweetness. In particular, to remove the fishy taste, indigenous people often mix a lot of fresh peppers when making shellfish salad. Even when customers finish a piece of salad, they also chuckle, rubbing because of the spicy taste of chili. It is so spicy, but anyone who has tried shellfish salad will want to eat it. As for the locals who are fond of spicy food, when enjoying this delicious Da Nang dish, they must be accompanied by so many new chili.

Diners can use shrimp crackers or broken rice paper to eat with apricot fish salad or put fish salad on thin rice paper (used to wrap spring rolls). Then, you add raw vegetables and roll into rolls to round, eat with ginger sauce or sweet and sour sauce. Consisting of such rustic ingredients only, the sweet, sour and passionate taste of the fish salad gradually seeps down the neck. All make any diners tasting fish salad with the feeling “eat one wants to eat two”. Da Nang people still say that raw fish salad can only be eaten but not boring.

Salad with shellfish is a popular dish, so many pubs in Da Nang process and serve this dish. If given the opportunity, try to find and enjoy shellfish salad – a delicacy in Danang and also a specialty of the Central region.

Coming to the coastal city of Da Nang, in addition to the beautiful natural scenery, visitors can also enjoy many delicious dishes such as pork rolls, rice paper, bun mam wedge … and dishes made from fresh seaweed. living. Among them, shellfish salad is a delicious dish in Danang that is worth a try, although this is not a high-end dish such as grilled oysters with onion, tamarind roasted crab or squid satay …

Around July and August of the lunar calendar every year, when the southwest wind starts blowing strongly, Da Nang fishermen are preparing to prepare nets to catch shellfish. Due to the characteristics of near-shore living and often swimming in large herds, each catch of fishermen can sometimes yield a ton of shellfish.

After catching, apricot fish is sold in large and small markets. Local people often sell fish in chunks, sometimes with hundreds of fishes. Some also sell them by weight but in general, the price of shellfish is quite cheap. New fish brought ashore still fresh whip, shining bright. Many non-connoisseurs will easily confuse the shellfish and anchovies. The anchovy is usually a bit bigger than anchovies, has a flat body, bright green scales and is firmer than anchovies.

From apricot fish, we can be processed into many different dishes such as braised warehouse, cooked sour soup, seasoned or dried fish, each dish has its own unique flavor, but the most delicious apricot is still when mixed into salad. Salad with apricot fish is an inexpensive, simple but extremely delicious dish of people in Da Nang.

To cook this Da Nang dish , the chef does not need to be too picky: Fresh apricot fish is beaten all scales, cut off the head, tail and then washed. After draining, the fish is soaked in water mixed with diluted vinegar or acidic alum water to allow the meat to cook and hunt again. At that time, the cook just grabbed the fish’s head and plucked the bones out. Many people will use a sharp knife to carve the meat on both sides of the fish before bringing it to vinegar. The most important stage is that the housewife will use her skillful and experienced hands to squeeze the fish with the dishes including fish sauce, roasted peanuts, finely chopped herbs, green bananas … to absorb evenly. .

If there is no fishy salad, it will not have a fishy smell, but on the contrary, turn on the natural aroma of the fish, with a sour, salty, moderate sweetness. In particular, to remove the fishy taste, indigenous people often mix a lot of fresh peppers when making shellfish salad. Even when customers finish a piece of salad, they also chuckle, rubbing because of the spicy taste of chili. It is so spicy, but anyone who has tried shellfish salad will want to eat it. As for the locals who are fond of spicy food, when enjoying this delicious Da Nang dish, they must be accompanied by so many new chili.

Diners can use shrimp crackers or broken rice paper to eat with apricot fish salad or put fish salad on thin rice paper (used to wrap spring rolls). Then, you add raw vegetables and roll into rolls to round, eat with ginger sauce or sweet and sour sauce. Consisting of such rustic ingredients only, the sweet, sour and passionate taste of the fish salad gradually seeps down the neck. All make any diners tasting fish salad with the feeling “eat one wants to eat two”. Da Nang people still say that raw fish salad can only be eaten but not boring.

Salad with shellfish is a popular dish, so many pubs in Da Nang process and serve this dish. If given the opportunity, try to find and enjoy shellfish salad – a delicacy in Danang and also a specialty of the Central region.