Song May is considered southern Vietnam’s red carp capital  -  and the ponds here are alive with splashing water, the churn of pumps, and the calls of farmers hauling nets, weighing fish, and sealing bags.

It’s the peak harvest season. And for many, it’s also the moment when months of effort finally “turn into money.”

Local farmers say the tradition of raising red carp here goes back decades. What began as a few scattered households now spans dozens of families and dozens of hectares of water. These fish are raised solely for Tet  -  and more specifically, for the ritual release on Kitchen Gods' Day. That means timing must be precise, with every fish reaching ideal size and vitality in a narrow window.

Truong Van Dau, a farmer in the hamlet, said his 1,000-square-meter pond has been under constant watch for four months. From stocking fry to monitoring feed and water levels, every step is designed to ensure the fish grow uniformly and healthily.

“The key is timing,” he said. “Even a few days off, and the fish will either be too small or too large  -  and that affects the price.”

Compared to other commercial fish, red carp for Tet requires more calculation. From the moment the fry are chosen, farmers must count the days. Harvesting too early or too late could mean financial loss.

Tran Van Su, who has raised carp for over 15 years in Song May, was still pulling in nets when he explained that the red carp must be vibrant in color, healthy, and small enough to be easily released during the ritual.

“If the water changes suddenly, the fish might grow slowly or get sick,” he said. “That’s why we don’t use much medicine. We keep things natural so the fish survive when they’re released into rivers and lakes.”

As Tet nears, traders from Ho Chi Minh City and surrounding provinces arrive in droves. Many placed orders months ago  -  some even signed early agreements to secure fish for the holiday market.

This year, the price of red carp ranges from USD 2.40 to 3.20 per kilogram, depending on size. After subtracting costs, many households expect profits ranging from several hundred to several thousand dollars for the season.

While waiting for transport, generators run nonstop to pump oxygen into the holding tanks, keeping the fish alive and healthy for the journey. The long-standing reputation of Song May’s fish ensures that traders return here year after year.

Tuan, a trader from Thu Duc Market in Ho Chi Minh City, said he usually places his order four to five months in advance.

“I usually get around three tons of fish each year,” he said. “Mainly medium-sized ones  -  about 20 fish per kilo  -  for small vendors and shops during the Tet season.”

Hoang Anh