Despite its peculiar and even intimidating appearance, the mudskipper - an amphibious fish that can walk on land and climb trees - is a rare and highly prized delicacy in Ca Mau.

What is the mudskipper?

The mudskipper, also known as ca thoi loi in Vietnamese, belongs to the goby family and thrives in mangrove forests, coastal mudflats, and riverbanks.

In Vietnam, it can be found in several provinces in the Mekong Delta, including Soc Trang and Bac Lieu, and even in Thanh Hoa, where it inhabits coastal areas in Hau Loc, Nga Son, Quang Xuong, and Nghi Son.

However, the mudskipper from Ca Mau is considered the best in quality and abundance, earning it a reputation as a local delicacy.

A fish that walks, jumps, and climbs trees

The mudskipper is so unusual that the World Organization for Animal Classification has listed it as one of the six strangest creatures on the planet.

What makes this fish unique is its ability to survive both in water and on land. It has both gills and lungs, allowing it to breathe in different environments. Additionally, its strong front fins act like limbs, enabling it to hop across mudflats and even climb trees.

Physically, mudskippers are small, measuring about the size of a person’s fingers, with large, bulging eyes and an elongated body, giving them a distinctively odd look.

Why is it so rare?

According to Hai Yen, owner of a specialty restaurant in Ca Mau, mudskippers are most commonly found from January to May in the lunar calendar, when they are in peak season, making their meat firmer and tastier.

However, these fish can only be caught in the wild as they cannot yet be farmed, making them difficult to find. “Even visitors who travel to Ca Mau may not always get the chance to try them,” Hai Yen explains.

Local fishermen catch mudskippers using traditional trapping techniques. They set up traps made of nipa palm leaves or repurposed plastic bottles at the entrance of the fish’s burrow. As the tide recedes, the fish emerge and get caught in the traps. Fishermen then collect them quickly before they escape.

How is mudskipper prepared?

While the fish may not be conventionally attractive, it is considered a “gift from nature” in the Mekong Delta, enjoyed by locals and visitors alike.

Mudskippers can be cooked in a variety of ways, including braised with black pepper, deep-fried, or used in sour soup. However, the most popular and beloved dish is grilled mudskipper with chili salt.

Before grilling, the fish must be thoroughly cleaned to remove its slimy outer layer. This is done by rubbing it with salt or rinsing it in diluted lemon juice.

It is then skewered on bamboo sticks (or placed on a grill) and cooked over charcoal, allowing the natural oils in its skin to enhance its flavor. The fish is either marinated beforehand with a mixture of salt, chili, and annatto oil or continuously basted with the seasoning as it grills, creating a vibrant color and deep, spicy aroma.

Once fully cooked, the fish’s crispy golden skin gives way to firm, juicy white meat. It is traditionally served with a dipping sauce made of salt, pepper, and lime, accompanied by fresh herbs.

According to Hai Yen, although mudskippers are now transported to other major cities like Ho Chi Minh City and Hanoi, “only in Ca Mau, where you can eat them fresh from the mangroves, do you truly experience their full flavor.”