Lion snails on Co To island (Quang Ninh province) are considered a delicacy among seafood on the island. From the outside, they look as fierce as lions, but their meat is very delicious.
Lion snails on Co To island (Quang Ninh province) have fragrant white flesh, are very crunchy and sweet. Photo: Nhat Vu.
For those who don’t know, lion snails can be confused with spiny snails because they have nearly the same appearance. But when you eat it, you’ll notice it right away because the Co To lion snail is bigger, thicker, and much more delicious.
Lion snails in Co To are much larger in size than many other places, because this sea area has many rapids and rocky reefs, which are ideal habitats for snails. For example, Chien Thang gate, outside Cau My beach… and countless rapids and reefs throughout the island are the most suitable places for this snail to live.
Lion snails’ food is usually algae and moss. Snails live on rocky beaches, at water level and with currents or waves.
When the tide is up to waist level, it is easiest to catch snails. They live in large numbers, so looking in rocks or caves can catch “whole nests” of snails.
Local people often prepare lion snails into stir-fried, boiled, steamed dishes… But grilled lion snails are probably the most delicious, but must be grilled with charcoal. When the snails are cooked, the scales at the mouth open, the shell is scorched, the smell is It smells good to the nose. You can add chili and seasoning to the snail’s mouth while grilling if you like spicy food.
Grilled lion snails are loved by many tourists when coming to Co To island of Quang Ninh province. Photo: Nhat Vu.
Eating lion snails without dipping sauce is like losing half of the flavor of this unique dish. The dipping sauce depends on each restaurant and has its own secret, but it is usually mixed with spicy ginger chili sauce. And of course, it must be eaten while it’s hot for it to be delicious.
The second specialty of Co To is rabbitfish, a small fish very popular in Co To waters. Rabbitfish has a flat, round body, smooth gray-brown skin, size from 150 – 300mm, light blue fins; The body has dark brown spots and stripes, a small head, and round black eyes.
The 5th month of the lunar calendar is rabbitfish season so the fish is very delicious and fatty. Rabbitfish often live on rocks and coral reefs, making it difficult to catch. But for fishermen in Co To, waking up early every morning to take the net to the sea to catch a few pounds of fresh and delicious rabbitfish is very normal and simple.
The meat of rabbitfish on Co To island (Quang Ninh province) is grilled and fragrant, mixed with the sweet taste of lolot leaves, the salty taste of salt, the spicy taste of chili and pepper… an unforgettable blend. Photo: CT
When mature, rabbitfish are usually a little larger than an adult’s hand but are very fatty, with fragrant and delicious meat. Rabbitfish can be prepared with many delicious dishes such as sour soup, porridge, braised, fried, grilled with salt and pepper… but perhaps grilled rabbitfish with betel leaves is the best.
The rabbitfish has just been caught in the net, cleaned, removed the gills, left whole, marinated with salt and chili, then wrapped in guise leaves and grilled over charcoal.
This method helps prevent the fish skin from being scorched, but the fish cooks evenly and is delicious, retaining the amount of fresh water in each fiber.
When grilling rabbitfish, you need to continuously turn both sides so that the fish is golden brown without burning. Grilled rabbitfish soaked in salt and chili spices and wrapped in lolot leaves for a special delicious smell.
N. Nguyet (Ho Chi Minh City Tourism Magazine)
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