Fresh seafood is enticing, but dried seafood is also gastronomically interesting. Dried seafood is fresh seafood with the water removed, which is a traditional and cultural seafood preservation technique in Vietnam. Open air drying with the sun and wind is the most classic technique for drying seafood, followed by smoking and salting.
A variety of Vietnamese dried seafood can also be found in Vietnam towns around the world.
What is Vietnamese seafood?
Vietnamese dried seafood was invented by fishermen in coastal regions, from the North to the South. The most intensely-flavored dried seafood mainly refers to four types of delicacies; abalone, sea cucumber, shark fin and fish maw. Aside from these expensive sea treasures, there are also many other more affordable everyday ingredients to try, like dried shrimp and salted fish, braised, stir-fried and stewed.|
The Vietnamese dried seafood species
- Abalone, nicknamed sea ear, is ranked top among the dried seafood. The shellfish has an open spiral structure, enclosing the shiny and mild flesh. Abalone provides high protein, low fat, vitamins, and trace elements, winning it the reputation of “gold in the sea”. It also varies in sizes and species, including black abalone, red abalone, ass’s-ear abalone.
- Sea cucumber. The marine animal with a leathery skin feeds on algae and plankton in the deep seas. Over 20 species are edible in Vietnam, divided into 3 categories: prickly sea cucumber, sea cucumber; and white teat sea cucumber. Sea cucumber is expensive but worthy seafood with high protein, low fat, and low-cholesterol; which is commonly used for Vietnamese festive banquets, high-end restaurants, nourishment. |
- Shark fin.The nutritional qualities of shark fin are hard to be absorbed even it contains about 80% of proteins or relevance, but because shark fin is precious a huge number of people are obsessed with it. The two kinds of best shark fins are the one which appears flawless after being soaked into the water, and the other is dried in the open air from freshwater.
- Deep-rooted in the symbolization of good luck and rich flavor, the dried oyster has become a Cantonese tradition. It is a must during festivals or celebrations for blessings. Dried oyster, sun-dried oyster or semi-dried oyster are suitable to cook in different dishes.
- Sun-drying the cooked fresh prawn meat after removing the shell-skins is popular in Ca Mau and Soc Trăng. Good combinations with sweetness, mildness, saltiness, and freshness, are applied to flavoring in soups and others.|
- Smelt fish are dried for 4-5 days which is enough given their small size. It is semi-dried so that it can be dried repeatedly whenever you want. Smelt is commonly steamed at home or deep-fried in some Cantonese restaurants, but it would be better to reduce the high concentration of saltiness before cooking.
- Fish Maw.Fish maw dries from fish air bladder, which is classified into kingfish maw, premium fish maw, grass seabass fish maw, and fried fish maw. Many Vietnamese people believe that fish maw soup can improve their skin.
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It is a general name for species of saltwater clams. The dried scallop has a strong aroma and flavor, so it matches well with numerous ingredients whether in soup or with staple food.|
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