“I don’t remember exactly in 1998 or 1999, I tried to cook tuna eyes in a more complicated way to serve my guests,” he recalled, “People turned out to like the dish very much.” Hence fishermen instead cut off meat parts from the head, like the meat around the two cheeks and its eyes to cook and serve with wine.” “Before tuna became a good for export, fishermen just cut off its head, salted its body and sold the tuna’s head at local markets,” he told Tuoi Tre (Youth) newspaper. His restaurant has become famous for its tasty seafood and reasonable prices. In the mid-1990s, Son opened a seafood restaurant called Son Cau Go on a street running along Da Rang River in Tuy Hoa City. The eye is in a gourd: Some restaurants may serve tuna eyes inside pumpkins.
#Native fish eyeballs how to
Nguyen Ngoc Son, a native of the village, knows how to make tuna dishes better than almost anyone. Phu Yen has been considered the capital of sea tuna in the country as fishermen in Phu Cau Village in Tuy Hoa City were among the first to bring home this kind of fish in 1994.
The dish offers a distinctive taste of the area’s sea flavour. After that, warm up your stomach with the most distinguished delicacy of the region, a bowl of hot tuna eyes stewed with herbs, available at very reasonable price. VNS Photo Thien Huongĭuring a visit to Phu Yen, one can sit by the windy beach and enjoy slices of fresh tuna fish so cold that they may freeze your teeth. VietNamNet Bridge – The central coastal province of Phu Yen, a land of immense green grass fields scattered with yellow flowers and stunningly beautiful cliffs abutting the blue sea, is a highlight on the tourism map of Vietnam.įancy flames: Many restaurants keep the pot hot on the fire, which is an impressive scene at night.
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