Buzz
Wild crab species native to the region, characterized by tough, dark brown shells and large, robust claws. The meat is firm and flavorful, often prepared by steaming and served with a zesty lime and pepper dip. Crab claws are a delicacy in the coastal region, prized for their rich taste and succulent texture.
The flesh of crab claws is rich, aromatic, and leaves a lasting impression. To enjoy, simply rinse the claws under warm water, remove the shells, lightly crush the meat along with garlic, chili, lime, and white cane sugar for a delectable mix. Crab claws thrive during the wet season, yielding firm, fragrant meat packed with flavor.
3. Forest Mussels
Found in marshes, mangrove forests, estuaries, and coastal areas, the mussels of Cà Mau boast sweeter, more resilient meat compared to elsewhere. Resembling clams but larger in size, they feed on abundant vegetation and often gather in groups.
Freshly harvested mussels are cleaned thoroughly and can be prepared in various dishes such as sour soup, boiled, steamed, stir-fried, or grilled with scallion oil. The meat is tender, sweet, perfect for enjoying with fresh vegetables and a dash of tamarind sauce. You can also grill them with fragrant rendered fat and scallions over a roaring fire, creating an unforgettable dining experience under the moonlight.
4. Naturally Raised Turtles
Long renowned but now rare in the Cà Mau region, turtles come in various species, with the most delicious being golden turtles and flapshell turtles, while softshell turtles and snapping turtles should be avoided. These turtles inhabit brackish waters, their meat is firm but not tough.
To enjoy turtle meat, one must seek turtles raised in their natural habitat, still in the same waters, feeding on the abundant fauna of the salty sea. Only turtles of appropriate weight, age, and size are sold. The best way to prepare turtle is to fry it with salt, simple yet rich in flavor.
5. All-Inclusive Mudfish Delicacies
Known as a peculiar species, mudfish inhabit muddy swamps, with sturdy bodies and tall fins. They dart swiftly across the water surface and often cling to mangrove trees. Despite their unattractive appearance, mudfish meat is firm, fragrant, and non-fishy.
Mudfish can be cooked sour, made into salad with kaffir lime leaves, or braised in soy sauce... but the best way is still grilling with salt and chili. Cleaned thoroughly, the fish is grilled whole over charcoal, preserving its natural flavor. Mudfish are often served with a side of lime pepper salt, tamarind sauce, and enjoyed wrapped in rice paper, noodles, and various fresh herbs.
Posted by: Nha Phuong
Top 5 Must-Try Cà Mau Specialty Dishes
