Eel on the Tich river

(Cinet)- The Eel is easily processed, for example possibly simmering or cooking with banana under the cover of tortoise; embalming spice to bake, fry and then simmer with fish sauce or thick soy sauce…Enjoying rice and the fried Eel simmered with fish sauce and peppercorn makes the feeling unforgettable.

The Eel is easily processed, for example possibly simmering or cooking with banana under the cover of tortoise; embalming spice to bake, fry and then simmer with fish sauce or thick soy sauce…Enjoying rice and the fried Eel simmered with fish sauce and peppercorn makes the feeling unforgettable.In nearly August (lunar calendar), the rainy season passes by, riverhead stream and flood doesn’t seem fierce and water on the Tich river is clear. At this time, it is the starting season for fishing the Eel. Due to the Eel’s long body, the meat ratio is very high, the head is small and it virtually has only spine, especially it doesn’t have fishy smell and the meat is supple having fibre as same as chicken meat.

Ha Tay province in general and districts along the Tich river in particular is a familiar place of this fish. The Eel still has a place, specifically Suoi Hai pond in which extremely ideal “gene” source is maintained. Every year, the pond naturally provides the river flow with many breeding animals and the Eel remains existent and developable.