Lập Thạch Fermented Fish: A Staple in the Tết Festive Meal

In Lập Thạch, the craft of making fermented fish has been passed down for generations. This traditional food originated from the need to preserve abundant fresh fish catches during long winters. The fish is salted and combined with roasted rice or corn powder, creating a unique fermented product. Ms. Trần Thị Liên Hoa, owner of Cá Thính Dũng Hoa, a renowned local brand, explains that her family has been making fermented fish for three generations. Her establishment uses fish sourced from neighboring areas, carefully cleaned and marinated with roasted grain powder for an extended period. Daily production reaches 90-100kg, with prices ranging from 70,000 to 100,000 VND/kg, depending on the fish type. Demand surges during Tết, requiring increased production and advanced preparation. The fermentation process takes 2-3 months in summer and 4 months in winter. The finished product, with its distinctive salty, sour, and aromatic flavor, can be stored for 6 months to over a year. For locals like Ms. Nguyễn Thị Mai, fermented fish is a cherished Tết tradition, its taste evoking memories of family gatherings.