Fish steaming trade appeared in Quy Nhon more than half a century ago at the fish market located along the Ham Tu wharf. Fish steamers buy fresh fish form fishing boats to steam, mainly squid, pompano, anchovies, zebra fish, tuna ...

Once purchased, workers clean and process the fish then put them in bamboo baskets, which are then placed inside steaming stoves.

The water used to steam fish is mixed under a specific formula to ensure the strong taste of sea fish. The steaming duration varies for each species of fish, which ensures that it is delicious.

Steamers must be healthy and have endurance so this job is suitable for men.

The steamer has to lift 10 kg fish baskets for a height of over 1.2 m to place on the pot of boiling water. He then shakes the fish basket so that boiled water floods over fish. Once the fish is done, he has to carry the fish basket to the place where steamed fish is processed again. Steamers have to repeat this process all day long.

Fish steam stoves work from 5am. On hot days, the temperature around the stove is up to 50-60 degrees Celsius.

Income from this job is around VND100,000-VND200,000 ($5-$10) a day. 

Sang, 59, has been attached to the profession for many years.