For the past three years, people in Vu Dai village (Ly Nhan, Ha Nam) have found a solution to wear gas masks to store fish, helping to prevent the impact of smoke in the eyes.
Strange story of Vu Dai village: Wearing a mask, staying up all night cooking fish is notoriously famous
Coming to the homeland of writer Nam Cao these days, the space seems to be dimmer because of the smoke from the kitchen spreading all over the street. Passing through, visitors will feel the aroma of the ingredients inside the stewed fish pot bearing the name of Ba Kien’s old man.
Vu Dai village in the past (now Hoa Hau commune, Ly Nhan district, Ha Nam province), is the cradle of many precious products, including traditional fish stock known to many people as “village fish stock. Vũ Đại “- this place is associated with the work” Chi Pheo “by writer Nam Cao.
Fish stock in Vu Dai village has many different names: Dai Hoang fish, Ha Nam fish, Nhan Hau fish … But no matter what the name is, the fish here also has very specific flavors. Braised fish dish has become a popular popular dish in the rice tray of the people of Vu Dai village since ancient times, especially on winter days bordering on Tet.
The number of orders increased, meanwhile, each pot of fish must be stored on the stove for at least 12 consecutive hours so that the fish can infuse marinated spices, toned fish, and soft bones. Therefore, they have to take turns staying night and day to watch the fire, add water and spices to the pot so that the fish won’t burn.
In the kitchen, both hot and smoky, the people who stocked the fish got stinging eyes, sometimes choking on smoke and coughing until they couldn’t breathe.
To overcome that difficulty, Mr. Tran Duc Phong from hamlet 13 (Hoa Hau commune) was the first person in the village to find a solution to wear a gas mask while storing fish, helping everyone to breathe comfortably, not smoke. eye irritation, difficulty breathing.
With the increasing order volume on the days before Tet, this is an effective way to make the fish storage of the people in Vu Dai village easier.
“I have found many ways, bought glasses to wear but the smoke is still flowing and my eyes, on very drizzling days, watching hundreds of pots of fish make my eyes hurt, not even opening my eyes.
3 years ago, I did some research on the internet and then ordered the mask to try it out and found it very good, many people in the village also came to ask and buy to use, “Phong said.
Going through the village, visitors can easily see the fish pots being stored in many different spaces: Sometimes in the kitchen, in the garden, sometimes in the corner of the yard …
With more than 10 years of experience in fish storage, Ms. Tran Thi Hieu (wife of Phong) said that the fish selected for storage must meet strict requirements: Must be black carp, kept at least 3 years, healthy and weighs 3.5 kg or more.
This fish is not omnivorous, they only eat snails and with the above weight the fish will have less bones, thick and fragrant fish meat.
After preliminary processing, the fish are put in a clay pot with different sizes. To ensure the taste of fish stock, the villagers of Vu Dai village use fish pots made from Nghe An, swinging pots made from Thanh Hoa because only the soil of these two regions can meet the heat standards. degree, durability in the warehouse process.
Fish are stored on longan firewood for at least 12 hours, this is the most difficult and hardest part of the warehouse owner because they have to stay there regularly, keep the fire at a stable temperature, so that the juice does not come out. , the more do not let water dry.
Especially, firewood used for fish storage must be longan in Hung Yen and Hai Duong areas.
Sophisticated in processing, even though the high price is still high, many people are willing to spend money to buy and enjoy or as a gift. A small pot of fish has the lowest price of 500,000 VND. Bigger pots cost up to 1 million 500 thousand dong.
When finished, the fish pot must ensure the meat elements are strong and muscular, the fish is yellow in color, the taste is delicious, rich, and eaten with white rice, it is all out. Fish warehouse is a rustic dish, a simple but quintessential countryside gift.
Over time, fish stock in Vu Dai village has become the traditional specialty of the low-lying countryside in Ha Nam province. The fish stock here not only meets the needs of domestic diners but is also loved and appreciated by many international diners.
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