"Grilled fish village in Nghe An at peak output ahead of Lunar New Year"

VOV.VN - At grilling sites across Cua Lo Ward, central Nghe An province, tonnes of fish are grilled around the clock over charcoal fires and shipped out continuously to supply the market ahead of the Lunar New Year of the Horse 2026.

Grilled fish operations peak at dawn as fishing boats return to Nghi Thuy landing site.
Grilled fish operations peak at dawn as fishing boats return to Nghi Thuy landing site.
After being selected and collected from incoming fishing boats, the fish are transferred to designated areas for washing and cutting. Each grilling site spans several hundred square metres and is equipped with charcoal stoves, electric fans, and other tools. In the run-up to the Lunar New Year, many sites hire additional workers to meet order demand, while at smaller operations the owners often handle the grilling themselves.
After being selected and collected from incoming fishing boats, the fish are transferred to designated areas for washing and cutting. Each grilling site spans several hundred square metres and is equipped with charcoal stoves, electric fans, and other tools. In the run-up to the Lunar New Year, many sites hire additional workers to meet order demand, while at smaller operations the owners often handle the grilling themselves.
After being cut to uniform pieces, the fish are pre-processed and laid out on metal racks to drain and firm up before the next stage. Mackerel makes up the bulk of the grilled fish here, followed by Thửng fish and other varieties.
After being cut to uniform pieces, the fish are pre-processed and laid out on metal racks to drain and firm up before the next stage. Mackerel makes up the bulk of the grilled fish here, followed by Thửng fish and other varieties.
Skilled grillers line up mackerel in rows on iron grills with support bars more than one metre long, set over glowing charcoal. Each grill is handled by one worker, who keeps the heat steady and closely watches each piece, turning it at the right moment. The work is considered demanding, as the grillers are constantly exposed to high temperatures, fish odors, and smoke. Some larger grilling sites employ two to three workers, with daily wages of about 300,000-350,000 dong.
Skilled grillers line up mackerel in rows on iron grills with support bars more than one metre long, set over glowing charcoal. Each grill is handled by one worker, who keeps the heat steady and closely watches each piece, turning it at the right moment. The work is considered demanding, as the grillers are constantly exposed to high temperatures, fish odors, and smoke. Some larger grilling sites employ two to three workers, with daily wages of about 300,000-350,000 dong.
Each batch of mackerel takes around 10-15 minutes to grill, while fish such as herring, scad, and other varieties require 20-30 minutes. At peak times, a single grill can handle around 200 kg to more than half a tonne of fish in a day.
Each batch of mackerel takes around 10-15 minutes to grill, while fish such as herring, scad, and other varieties require 20-30 minutes. At peak times, a single grill can handle around 200 kg to more than half a tonne of fish in a day.
Once cooked, the fish are lifted onto bamboo trays before being packaged.
Once cooked, the fish are lifted onto bamboo trays before being packaged.
Thửng fish requires more careful preparation, as it must be steamed for 10–15 minutes until cooked, drained, and only then placed on the grill.
Thửng fish requires more careful preparation, as it must be steamed for 10–15 minutes until cooked, drained, and only then placed on the grill.
Another type of fish is taken off the grill just as it finishes cooking.
Another type of fish is taken off the grill just as it finishes cooking.
The next step is packaging, with the fish either canned or vacuum-sealed in plastic bags before being shipped to markets and distributors both within and outside the province. On regular days, many tourists also visit the grilling sites to buy the fish as gifts. Mackerel is currently sold at around 240,000–250,000 dong per kilogram.
The next step is packaging, with the fish either canned or vacuum-sealed in plastic bags before being shipped to markets and distributors both within and outside the province. On regular days, many tourists also visit the grilling sites to buy the fish as gifts. Mackerel is currently sold at around 240,000–250,000 dong per kilogram.
During this period, the grilled fish village in Cua Lo Ward is estimated to consume tonnes of various fish each day to meet demand for the Lunar New Year 2026.
During this period, the grilled fish village in Cua Lo Ward is estimated to consume tonnes of various fish each day to meet demand for the Lunar New Year 2026.

 

Tags:
Grilled fish village/
Grilled fish village/
lunar New Year/
Nghe An/

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