On Saturday, November 9th at 8:55 PM, ‘Extreme Job’ is a taste of Vietnam on EBS1TV! The crayfish and anchovy village episode will be broadcast.
Vietnam, a country bordering the South China Sea. As a result, there are many people who make a living by engaging in fishing. The people who run the crayfish farm, which has an excellent nutty taste and chewy texture. And people who use traditional methods to make and sell fresh anchovies caught that day into steamed fish. We visit the site where precious treasures obtained from the sea are managed, processed, and then exported.
The center of Vietnamese crayfish farming!
A somewhat unfamiliar creature to us, crayfish. They are often confused because they look similar to lobsters, but ’lobster’ is a type of lobster, and ‘spiny lobster’ is a type of rock lobster and are completely different species. This crayfish is a high-quality food ingredient loved by Vietnamese people. There are people who work tirelessly to obtain these high-quality crayfish. People in a village in Phu Yen, central Vietnam, are said to be running about 7,000 crayfish farms. From welcoming guests who visit the fish farm to feeding and shipping operations. They say it’s hectic because all of this happens organically. Additionally, crayfish are expensive, so there is a high risk of them being stolen. So, they have to take care of their expenses by staying in a simple house right next to the fish farm.
Although it is difficult to carefully manage crayfish, which have a high risk of death, they are happy to be able to pass the work on to their children. Going to meet them.
Anchovy Village, where residents work together
Because Vietnam’s territory extends along the coast, a lot of various seafood is caught. Therefore, it is said that there are many foods made from processed fish, such as dried fish, fish sauce, or steamed fish. They say that dried anchovies are being made in a village in Phu Yen, central Vietnam. Villagers go to the beach early in the morning to buy freshly caught anchovies. Then, the first thing to do is to clean the anchovies! The next task is to boil anchovies in a pot over a charcoal fire. Due to the heat rising from the lit fire, sweat is rolling down like rain. After boiling anchovies for a short period of time, you should immediately dry them outdoors. But it continues to rain intermittently. If anchovies get even a little bit of rain, they cannot be used as a product, so a war with the weather begins. When it rains, the anchovies are harvested, and when the rain stops, the anchovy harvesting process continues. The residents repeat the same movements, but never lose their smile.
Let’s meet the people who struggle to produce high-quality dried anchovies.
Economy Queen Reporter Park Yu-mi Photo EBS Extreme Job
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Interview Between Time.news Editor and Crayfish Farming Expert
Time.news Editor (TNE): Good evening, and thank you for joining us today! We are here with Dr. Minh Tran, an expert on aquaculture and the vibrant fishing culture of Vietnam, particularly focusing on crayfish farming. Dr. Tran, welcome!
Dr. Minh Tran (DMT): Thank you for having me! I’m excited to share insights about Vietnam’s crayfish industry.
TNE: To kick things off, can you tell us a bit about why crayfish farming has become so popular in Vietnam, particularly in regions like Phu Yen?
DMT: Absolutely! Crayfish farming in Vietnam has gained traction due to several factors. Firstly, the unique taste and texture of Vietnamese crayfish make it a sought-after delicacy, not just locally but also for export. The demand, coupled with the country’s suitable climate and abundant water resources, makes crayfish farming an attractive livelihood for many families.
TNE: It sounds like there’s quite a community around this practice. You mentioned the village of Phu Yen—how many farms are we talking about?
DMT: In Phu Yen alone, there are around 7,000 crayfish farms! It’s incredible to see such a cooperative spirit. The villagers are engaged in everything from welcoming tourists to managing day-to-day farm operations like feeding and shipping. The sense of community is deeply rooted in their work.
TNE: With so many farms operating, I imagine there are challenges as well. What are some of the key concerns these farmers face?
DMT: Yes, definitely. One significant challenge is the threat of theft. Crayfish are valuable, and unfortunately, this means farmers have to be vigilant to protect their assets. Additionally, they face natural challenges such as fluctuating water quality and climate change, which can impact their yield.
TNE: It’s interesting how much goes into maintaining these farms. In your observations, have you seen any traditional methods being preserved in the farming practices?
DMT: Yes, there is a fascinating blend of traditional and modern practices in Vietnamese aquaculture. Many farmers still rely on age-old fishing techniques, particularly in processing and preparing fresh anchovies alongside crayfish, maintaining cultural heritage while adapting to contemporary market demands.
TNE: That’s a wonderful blend of tradition and innovation! How does the local economy benefit from crayfish farming and related activities?
DMT: The economic impact is significant. Crayfish farming not only creates jobs directly within the farms but also stimulates local businesses related to processing, packaging, and exporting products. Furthermore, eco-tourism is on the rise as people want to experience the authentic fishing culture, which benefits the community economically and socially.
TNE: Before we wrap up, what do you think the future holds for crayfish farming in Vietnam?
DMT: The future looks promising! As awareness of sustainable farming practices increases, many farmers are looking for ways to farm responsibly, which could improve yields and protect the environment. Additionally, with global demand for unique and high-quality seafood rising, I believe we will see Vietnamese crayfish gain a strong international presence.
TNE: Thank you, Dr. Tran, for your insights and enthusiasm about the crayfish farming industry in Vietnam. It’s clear that it’s not just about farming; it’s about culture, community, and sustainable practices. We look forward to following the developments in this vibrant sector!
DMT: Thank you! It’s been a pleasure discussing this with you. I hope to see more people appreciating the incredible work our farmers do.