Nge An’s Largest Grilled Fish Village Prepares for the Lunar New Year Rush

As the Lunar New Year (Tet) approaches, the bustling village of Trung Hau in Dien Van commune, Nghe An province, is working around the clock to meet the soaring demand for their specialty: grilled sea fish. Known as one of the largest grilled fish centers in the region, the village sees locals waking up as early as 3 AM to travel to nearby fishing ports in Hoang Mai and Quynh Luu to secure the freshest catch of the day.

From dawn until late at night, the air in Trung Hau is filled with the savory scent of charcoal-grilled fish. Families and local businesses mobilize all available labor to clean, sort, and process various types of fish, including mackerel and other local sea varieties. After being cleaned, the fish are placed on large iron racks to dry for 3 to 5 hours before being moved to the charcoal ovens. This traditional method, perfected over hundreds of years, ensures the fish reach the perfect golden hue, retaining a sweet, fatty flavor that is highly sought after during the holiday season.

Weather challenges, such as the cold and rain typical of the pre-Tet season in Nghe An, often force workers to adapt by drying the fish indoors with electric fans. Despite the hard work and the long hours—often from 6 AM to 11 PM—the trade is highly profitable. During the peak Tet period, a large workshop can process over a ton of fish per day, generating significant income for the local community. For the residents of Dien Van, this tradition is not just a source of livelihood; it is a cultural legacy that brings the taste of the sea to thousands of families celebrating the Lunar New Year across the country.

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