Turbid goby living in the sea is different from freshwater goby, with a large size, about 1-0-15cm long, the tiny silvery-colored scales are very beautiful, and the flesh is firm and sweet. They usually live in coastal waters, so the fishing is quite light. Fishermen only need to use small boats to go near the shore to be able to catch goby.
In Vietnam, goby is distributed mainly in the waters of Phan Thiet, Lagi (Binh Thuan). Lam Ngoc Anh (30 years old) – owner of a seafood shop on Pham Van Dong Street (Cau Giay, Hanoi) said: “Though it is small compared to other sea fish, it is popular with many people. Because they have a natural sweetness, fatty flesh, and soft fish bones, they can be eaten without fear of choking.
In Vietnam, goby is distributed mainly in the waters of Phan Thiet, Lagi (Binh Thuan).
Some of my regular customers when they came to the store and saw small fish, they were surprised because they didn’t think it was the whole sea. Even after knowing it was sea goby, they immediately asked if it was better than fresh water goby? I confirmed that it was definitely better and invited to buy and enjoy them. So it only takes one taste to make them switch from sweet goby to cloudy goby.”
Usually, Ms. Ngoc Anh does not sell much goby because it is difficult to transport from the sea to the capital. Therefore, when someone places a large order, she takes advantage of this fish to trade. But not because of that, they become sluggish, instead, just need to display half a day to run out of weights.
“Gobies are considered a specialty of the South Central Coast and are concentrated mainly in the Lagi Sea, so the supply of live goby in the market is extremely limited compared to other marine fish species. So the price of goby is also quite expensive, from 200,000 to 250,000 VND/kg, depending on their size and freshness, we sell them at different prices. In addition, my store also sells dried chisels for 350,000 VND/kg,” said Ngoc Anh.
From goby fish, housewives can process it into many delicious and nutritious dishes such as braised perforated fish, perforated fish baked in foil, and opaque fish cooked in soup.
Chilled fish with pepper stock
This is a dish that is loved by many people and eaten in a good season with hot rice will be great. Especially the processing is quite simple, anyone can do it.
Initially, you will prepare the fish, wash and dry it, then marinate it with spices for 30 minutes to make the fish more permeable. Then, you switch to the color water by putting the pan on the stove with boiling oil and stirring the sugar until it melts into a golden brown color.
Next, you put the marinated fish into the pan of colored water and mix it for about 5 minutes, add fish sauce and simmer for 15 minutes to enjoy immediately.
This is a dish that is loved by many people and eaten in a good season with hot rice will be great.
Perforated fish salad
It is an extremely attractive dish, but the processing is complicated and must be done properly to be delicious. You should choose fresh chiselled fish, split in half, remove bones and soak with lemon juice for 15 minutes, then squeeze out to dry and drain. Then, the sisters prepared a fresh coconut to prepare the broth to dip the salad with roasted peanuts, boiled fish juice and spices.
Fish salad cannot be complete without accompanying vegetables such as cloves, fig leaves, young mango leaves, along with thinly sliced coriander and young mangoes, green bananas, thinly sliced sour star fruit and when eating fish salad we use multi-rolled rice cakes. Vegetable dipping with broth is the correct lesson.
It is an extremely attractive dish, but the processing is complicated and must be done properly to be delicious.
Crispy fried fish
Goby fish is gutted and head removed, washed, drained, then marinated with a little salt to taste. Wait for the seasoning to infuse, then roll the fish in flour, forming a thin outer layer, then dip the fish in the beaten egg yolk to create a fatty taste and help the outermost crispy dough stick. better fish.
After these steps of breading, put the fish in a hot oil pan and fry until golden brown. Because the fish is dipped in 3 shells, the outside of the fish is very yellow, but the inside is not dry, but very sweet and soft. Because the fried fish is very oily, when you take it out, put a layer of tissue paper underneath the plate to The fish is not eaten. Crispy goby is enjoyed with spicy and sour chili sauce, very delicious and strange.
at Blogtuan.info – Source: Eva.vn – Read the original article here