LẠI GIANG GOBIES

Lai Giang, the confluence of the Kim Son and An Lao rivers is the birthplace of the endemic goby species. Once a year, usually in the middle of the eighth month of the lunar calendar (Mid-Autumn Festival), is the time when the goby gives birth, the female fish is full of eggs, and the male fish is full of fat. The fish caught were selected the strongest stout, uninjured or flaked, and placed in bamboo woven baskets that were brushed with oil. The wide water must be the Lai River itself, you still have to bring the reserve water to change, otherwise the fish will die. According to the experience of the people here, the fish living in the middle of the river is the most delicious and the most beautiful - the type of fish used to advance to the king. The fish is at the beginning of the river, where there are many rocks, so the scales are not beautiful, but at the end of the river near the mouth of An Du, affected by the tide, brackish water, fish meat is not delicious!

The flesh of goby is pure white, fine-grained, fragrant, not fishy like other fish, only a very soft backbone, under the belly contains a pink-white fat as big as a chili, this is the most delicious part of the fish. . A seasonal meal, a bowl of fragrant rice, with a plate of smoked goby with pepper and a plate of boiled pumpkin tops is great. The passionate aroma of new rice plus the fat, fleshy, and juicy taste of braised goby, the sweet and savory taste of pumpkin tops, the tip of the tongue is spicy and peppery, the more you chew, the more absorbed, the more delicious it becomes.