Woman turns discarded fish into delicacy in Vietnam’s Ca Mau

More than a decade ago, Son fish was so abundant that no one paid any attention to it.

Feeling it was a waste, Chuyen brought some home and experimented with making fermented fish for her family.

She also shared a few jars with neighbors. 

Everyone who tried it praised the flavor and encouraged her to make more for sale. 

That is how her journey into the fermented fish business began.

Initially, she sold small batches through local boat traders. But by 2017, demand had grown significantly. 

Chuyen officially registered her household business and expanded production.

The journey from a small home kitchen to today's Ngoc Chuyen fermented fish facility was one of persistence and hard work.

To produce a delicious jar of fermented fish, the fresh fish must go through several steps: washing, salting and fermenting for a month, washing again, then mixing with sugar, rice wine, and roasted ground rice powder, followed by another two months of fermentation.

After a total of three months, the once-overlooked Son fish transforms into a tangy, mildly sour delicacy with soft meat, tender bones, and a signature aroma.

With her husband's support, Chuyen has mechanized several heavy tasks, such as roasting rice and grinding the grain into powder, making operations more efficient.

From just a few dozen kilograms per month, the Ngoc Chuyen facility now produces around four tonnes of finished fermented Son fish each year.

It is popular not only in Ca Mau but also in An Giang, Can Tho, and Dong Nai.

The product is even exported in small batches to the U.S., Canada, South Korea, and China.

Ngoc Chuyen's fermented Son fish has achieved a three-star OCOP (one commune one product) certification and is aiming for four stars.

The facility currently provides stable employment for around 10 local women. 

Though daily wages range from VND150,000 (US$5.7) to VND200,000 ($7.6), the work helps many women cover household expenses and support their children's education.

Hands once accustomed to shrimp farming are now carefully engaged in each step of preparing the fish and crafting the fermented fish, preserving the taste of their homeland in every jar sold.

Do Thi Ut, from Nam Can Commune, shared, "I work from 7:00 am to 5:00 pm, earning VND150,000 to VND200,000 per day. It's light work, perfect for older women like me."

Working alongside her, Nguyen Thanh Thuy from Ong Quyen Hamlet said Son fish is easy to prepare—just remove the head, tail, and fins. 

When there is no work at the shrimp ponds, she comes and earns a steady income.

In the lightly sour, aromatic flavor of fermented Son fish lies the salty essence of the sea, the skillful hands of its makers, and the belief that even what once seemed worthless can become something valuable if preserved and developed with care.

Today, fermented Son fish is no longer just eaten with plain rice. Locals use it to create flavorful dishes like steamed fermented fish with eggs and minced pork, or bun mam—a signature Mekong Delta noodle dish where fish, shrimp, squid, and fresh vegetables combine with the salty depth of fermented fish and the sweetness of seafood.