These days, even though it’s as cold as “cutting the flesh”, the people who bake herring at the foot of Con Temple are still hard at work. The smell of herring grilled on a hot charcoal stove attracts visitors.
In January, tourists from all over the world come to offer incense at Con Temple (Quynh Phuong ward, Hoang Mai town, Nghe An province) very crowded and many people are attracted by the fragrant smell of grilled herring on the roadside.
These days, in the freezing cold, people who practice grilling herring are still hard at work to earn extra income.
Along the two sides of the coastal road leading to Con Temple (Con Ngoai Temple), there are dozens of women grilling fish. Hands flipping quickly, fanning, mouth constantly inviting guests to stop by the shop to enjoy herring.
“During Tet, spring tourists at Temple Con are very crowded, which is also the time when we sell the most fish of the year. Every 7-8 o’clock, customers come to eat fish, so despite the cold, we also took advantage of getting up in the morning. prepare tables and chairs, food, burn coal, grill fish … in time to sell to customers to eat on the spot and bring back. Although busy from early morning to late at night but crowded, I am happy because I have more income”, Ms. Hoa works as a grilled herring at the foot of Con Temple, happily said.
For decades, grilled herring at Temple Con has become a specialty of the sea, attracting tourists. The herring chosen to be grilled is usually the batch that has just been caught and brought ashore, the fish is fresh. After washing, the fish is grilled directly on the charcoal stove.
The herring charcoal grill is made very simply, just an old aluminum brass, people fill it with charcoal and then give it red coals. Above the mouth of the bowl is a homemade grill for grilling fish.
Ms. Minh (52 years old, residing in Quynh Phuong ward) has 12 years of experience in baking herring. Herring, if overcooked or burnt, will taste bitter and dry. Uncooked baking will be fishy. The fish that has just been cooked will be delicious, fragrant and greasy.
If the fish is delicious, the griller must sit in the kitchen to watch the coals and turn the fish regularly. The most important thing is to recognize when the fish has just arrived, reaching the standard.
“This time is the most crowded, so every day I can bake 10-20kg of fish for customers to eat directly and buy. Except for all expenses, I also earn 400,000-600,000 VND per day”, Ms. Minh share.
Guests coming here can choose their own grilled herring right on the charcoal stove. Each one costs 3,000-7,000 VND, depending on the size, large and small. ($1=24,000 VND)
Ms. Hoang Thi Tam (resident of Vinh city), shared: “Every year on January 13-15, my extended family organizes incense offerings to Con Temple. Coming here, we have to enjoy herring dish. grilled. This season herring is greasy, eaten with raw vegetables and delicious dipping sauce.”
Photo: Internet (Vietnamese.Quest.net)
Keyword: Grilling fish at the foot of a sacred temple in Nghe An