The Traditional Dry Fish Craft of Cai Doi Vam: Ca Mau’s Largest Seafood Village Prepares for Tet Holiday

Located in the Phu Tan district of Ca Mau province, the town of Cai Doi Vam is home to the largest dry sea fish village in the region. With a history spanning several decades, this traditional craft has become the backbone of the local economy, providing livelihoods for thousands of residents. As the Lunar New Year (Tet) approaches, the village enters its busiest season, hums with activity as workers prepare high-quality seafood products for markets across Vietnam. The town currently hosts over 130 businesses and individual households dedicated to the production and trade of dried fish, with the highest concentration found in clusters 3, 4, 5, and 6. For these families, the Tet season is the most critical time of the year, often accounting for up to 40% of their total annual income.

The variety of products coming out of Cai Doi Vam is impressive, ranging from dried lizardfish and stingray to premium dried squid and shrimp. However, the most famous specialty of the village is undoubtedly the dried khoai fish (ca khoai). This particular product received a collective trademark certificate from the Intellectual Property Office of Vietnam in April 2023, cementing its status as a high-value regional delicacy. The process of making dried khoai fish is unique; after being caught and brought to shore, the fish are cleaned and their jaws are hooked together in pairs. They are then hung over horizontal poles to dry naturally under the sun for two to three days. It takes approximately 5 to 6 kilograms of fresh fish to produce just one kilogram of the finished dried product.

Quality control is a top priority for the artisans in Cai Doi Vam. Most facilities purchase fresh fish directly from local fishing boats to ensure the raw materials are processed immediately. While traditional sun-drying remains the preferred method to maintain the natural flavor, some households have begun experimenting with seasoned varieties to meet modern consumer tastes. This labor-intensive work provides stable employment for local workers, with average daily wages ranging from 200,000 to 400,000 VND. Despite challenges such as fluctuating raw material supplies, the people of Cai Doi Vam continue to preserve their heritage, ensuring that the distinctive taste of Ca Mau’s sea reaches every dining table during the most important holiday of the year.

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