Despite its unusual appearance, the son shellfish is a prized delicacy along Vietnam's central coast, celebrated for its rich, buttery texture and naturally sweet flavor.
Despite its unusual appearance, resembling the breast of a young woman, this marine delicacy is highly prized across central Vietnam for its rich, buttery texture and sweet flavor that many diners consider superior to oysters.
Son shellfish live firmly attached to rocky crevices, large boulders, coral reefs and underwater structures, sharing habitats with oysters, mussels and other shellfish species.
Their rough, cone-shaped shells have earned them comparisons to the shape of a breast. Inside is soft, pale flesh with a slightly yellow hue.
Although their appearance may seem strange at first glance, son shellfish are regarded as a rare delicacy sought after by seafood enthusiasts for their distinctive taste and texture.
In Vietnam, son shellfish are not found along every coastline. They are most commonly harvested in coastal areas of Quang Ninh, Thanh Hoa, Nghe An and Ha Tinh provinces, where they are considered larger and more flavorful than those found elsewhere.
Son shellfish have a distinctive cone-shaped appearance. Photos: Le Hoang Quang Nguyen
According to Le Hoang Quang Nguyen, owner of a seafood stall at Nghi Thuy Fishing Port Market in Cua Lo Ward, Nghe An Province, there are two types of son shellfish.
The larger variety, harvested by divers from the seabed, typically yields six to eight shellfish per kilogram and commands a higher price due to its superior flavor. Smaller specimens cling to breakwaters and coastal rocks, measuring only about the length of two fingertips and generally offering a less desirable taste.
"Experienced diners prefer the shellfish collected from offshore rocky areas because the meat is thicker, firmer, juicier and richer in flavor," Nguyen said. "Harvesting them requires skilled divers equipped with tools such as hammers and chisels to detach clusters firmly attached to rocks beneath the sea."
Divers use hammers and chisels to remove son shellfish from underwater rocks. Photos: Le Hoang Quang Nguyen
Nguyen noted that son shellfish can be harvested almost year-round, but the peak season runs from late May through July.
During this period, the shellfish are larger and more flavorful, with flesh that can take on a deep golden color resembling egg yolk.
"Fresh son shellfish are only available every few days, and each shipment usually ranges from 20 to 50 kilograms," he said. "Although they are not as widely known as oysters or mussels, seafood lovers appreciate them for their distinctive quality."
During the peak season, son shellfish typically sell for between VND120,000 and VND150,000 per kilogram, equivalent to about US$4.60-$5.75.
The rich, golden flesh is one of the shellfish's most prized qualities. Photo: Le Hoang Quang Nguyen
Like oysters, son shellfish have thick, hard shells covered in marine growth, making preparation a labor-intensive process.
The shells must first be thoroughly scrubbed before being steamed for five to seven minutes. Once partially cooked, the shell is cracked open to extract the meat.
The flesh can then be used in a variety of dishes, including stir-fries, salads, porridge, grilled preparations with scallion oil or sour soups.
In some coastal communities, the meat is removed while still fresh, vacuum-packed and frozen for later use or transport to distant markets.
Steamed son shellfish is among the most popular ways to enjoy the delicacy. Photos: Mai Misa
Simple boiled or steamed son shellfish remains the most popular preparation because it preserves the shellfish's natural flavor.
To eat them, diners usually crack the shell with a heavy object before removing the meat. More experienced eaters may break the base of the shell and press gently on the cone-shaped top to push the meat out intact.
"Son shellfish are best enjoyed hot and usually do not require any dipping sauce," Nguyen explained. "Compared with oysters, they are sweeter, richer and less likely to become overwhelming. Because the shells are thick and heavy, a person can eat several kilograms without consuming a large amount of meat. However, they are high in protein, so moderation is still recommended."
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