Silverfish - "Snow pearl" of Da River

On the surface of the immense Da River in early summer, when the water turns a characteristic “apricot” color, experienced fishermen begin a season of hunting for a precious specialty: silver fish. This small, pure white, transparent fish like fiberglass is a specialty dish, anyone who has tasted it once will remember it forever.

Anchovies are sold at Tan Thanh market, Hoa Binh ward.

The people of the lake area call the silverfish “cod” – not by chance. Their bodies are slender, transparent, shining silver in the sunlight, their black eyes like sesame seeds stand out on their pure bodies. They have only a row of small scales in front of the anal fin, a pointed head with many teeth, and their bones are mainly made of cartilage, making each piece of meat soft but still retaining its characteristic toughness.

According to long-time fishermen in Hoa Binh (old), the silver carp is a completely natural fish species, and cannot be artificially raised. They gather in schools in the upstream waters, eating algae, plankton, and young grass shoots - a clean and abundant food source. That is why the fish meat has a rare clear white color, a sweet taste, and is not fishy at all. People still tell each other: Da River fish are safe, but silver carp are the safest of all.

The anchovy is considered the "snow pearl" of the Da River.

Catching silverfish is not easy. They swim fast, just hearing a noise they turn the water and disappear, only gathering in schools when it is calm. Each time you cast your net, you are lucky to catch a few kilos. The season is short, appearing a lot in May and June, gradually decreasing in August, making the output scarce. This is the reason why silverfish is always on the list of "rare goods" that gourmets hunt for, although the selling price of 100,000 - 120,000 VND/kg has never reduced its appeal.

Lake dwellers and experienced chefs have many ways to honor the flavor of the anchovy. Just marinate it just enough, wrap it in lolot leaves, fig leaves, nhoi leaves or ginger leaves, and fry or grill it, the fish meat will be both chewy, sweet and fragrant. When fried in fat or oil, the anchovy becomes crispy, mixed with the aroma of grapefruit leaves and lolot leaves - an irresistible favorite snack.

Sour fish soup is a summer heat-relieving dish loved by many people.

Ms. Nguyen Thi Minh, Hoa Binh Ward shared: On hot summer days, a bowl of sour soup with wild leaves or cooked with tomatoes, pineapple, star fruit and herbs such as onions, dill, and Vietnamese coriander is the perfect choice. The sour taste combined with the cool sweetness not only cools the body but also makes diners feel comfortable and relaxed. Housewives tell each other that dishes made from wild fish are also good for health: reduce blood fat, good for the heart, regulate blood pressure and help refresh the spirit.

In the markets of Tong, Tan Thanh, Nghia Phuong..., Hoa Binh ward or Hanoi , the batches of fresh anchovies displayed on bamboo trays always attract the eyes of buyers. However, it is difficult to buy a lot; most people have to order in advance and wait for luck to receive a few kilos. For those who have tasted it once, the flavor of anchovies leaves a deep impression, making them look forward to news of new fish every summer.

More than just a dish, Da River anchovy is also a symbol of purity, rarity, and is closely associated with the life of the lake region. The fishing season comes and goes quickly, but the memory of the sweet taste and clarity of the Da River “snow pearl” remains, becoming a culinary story passed down from generation to generation.

Huong Lan

Source: https://baophutho.vn/ca-ngan-ngoc-tuyet-song-da-237691.htm