In Vietnam, silver-banded whiting (locally known as ca duc or sea goby) is commonly found in coastal regions of Binh Thuan and Ha Tinh provinces. The fish is larger than a thumb, slender, and about 13-18 cm in length.

The silver-banded whiting has firm, white flesh and can be prepared in various dishes, including grilled, fried, braised with pepper, or cooked in sour soup. However, it is most delicious and popular when served as a raw fish salad (goi ca).

In the coastal area of Loc Ha (Ha Tinh Province), the silver-banded whiting salad is a renowned dish and was once listed among the top 100 specialties and gifts of Vietnam (2020-2021) by the Vietnam Records Association.

Mr. Thanh, owner of a restaurant in Loc Ha City, Ha Tinh, said that the fish can be caught all year round in the area. However, the best quality silver-banded whiting is usually found between October and February of the lunar calendar.

During this period, local fishermen flock to catch the fish, which is then sold to restaurants for culinary preparation.

According to Thanh, selecting the freshest fish is crucial for making a perfect raw fish salad. The fish should be uniformly sized, with bright, clear eyes, and a silvery, shiny body, measuring around 10-15 cm.

After purchasing, the fish is prepared by scaling, removing the head and guts, then washing and drying. The next step involves carefully filleting the fish, separating the meat from the bones without shredding or leaving any bone fragments.

"After filleting, the fish meat is rinsed with diluted lemon water. Depending on the region, some people either rinse the meat with lemon water or directly squeeze lemon over it to remove the fishy smell and lightly cure the meat before mixing it into the salad," shared Thanh.

The cleaned, dried fish is then mixed with sliced onions, pineapple, julienned carrots, and green mango, along with roasted peanuts. Depending on regional culture and individual preferences, the silver-banded whiting salad can be modified by adding or omitting certain ingredients.

To enjoy this delicacy authentically, locals in Loc Ha also prepare a dipping sauce using nearly 15 different spices, including fish extract, lemon juice, minced garlic, tomato, shallots, peanuts, chili, and egg yolks.

The chef starts by sautéing garlic and onions in oil before adding diced tomatoes. After about three minutes, the fish extract is added and brought to a boil, forming a thick, colorful mixture.

When the sauce reaches the desired consistency, egg yolk is stirred in, followed by a sprinkle of finely crushed roasted peanuts. The result is a thick, aromatic sauce.

In Ha Tinh, locals often enjoy the raw fish salad with rice paper, aromatic herbs, and additional accompaniments such as unripe mango, cucumber, pineapple, julienned carrots, and thinly sliced green bananas, all dipped in the rich, creamy sauce.

Those who have tasted the silver-banded whiting salad describe it as refreshing and easy to eat, pleasing even the pickiest of eaters.

The fish meat is tender, chewy, naturally sweet, and free of any fishy odor. The unique dipping sauce adds an aromatic flavor, distinct from "cheo" (the sauce typically used with raw anchovy and carp salads in the northern region) or the fish sauce-based dips.

Thao Trinh