For generations, the people of Cua Lo, Long Phung commune have been associated with near-shore seafood fishing. Each season has its own food, in which the squid season usually starts from about February to June of the lunar calendar, carrying the familiar rhythm of living in the sea every morning.
These days, from about 5–6 am, dozens of squid fishing boats have bustled ashore in the Cua Lo area, Long Phung commune. At the wharf, baskets of fresh, silvery squid that have just been brought out of the ship's hold are quickly purchased by traders.
The squid that has just been brought ashore is still crystal clear, its body shining silver under the early morning sun, fresh as if it still retains the breath of the night sea. Baskets of squid are quickly weighed and sold right at the wharf.
According to fishermen, on busy days, each boat can earn from 5–6 million VND. Squid here are very diverse such as squid, squid nan, squid nhay, squid tuong, squid la... with prices ranging from 100,000 to 380,000 VND/kg, depending on type and size.
After purchasing from ships, small traders continue to bring squid to the concrete road in front of Am Hon Cua Lo temple, a temple shaped like a boat facing the sea, to resell to local people and tourists. Another part of the goods is brought to markets in the area for consumption.
Thanks to the squid caught during the day, the squid meat here always retains its natural sweetness, crispness and aroma, creating a very unique flavor compared to many other regions.
One of the most popular dishes is steamed squid with ginger and lemongrass, which is popular thanks to its simple but fresh and delicious processing method. Squid is steamed just right, dipped in ginger fish sauce creates a light and not greasy feeling. In everyday meals, squid stir-fried with onions or garlic is also a familiar dish, both quick and nutritious.
Squid cuisine in Quang Ngai is not fussy but imbued with the soul of the sea, reflecting the rustic lifestyle of the people here. It is this simplicity that creates a unique attraction, making Quang Ngai squid become an indispensable part of the culinary culture of the Central region.
