Quy Nhon fish-steaming village preserving the soul of the sea

  • For generations, from early morning to late afternoon, by the ever-burning stoves, locals diligently carry out the fish-steaming craft. VNA Photo: Khánh Hoà
    For generations, from early morning to late afternoon, by the ever-burning stoves, locals diligently carry out the fish-steaming craft. VNA Photo: Khánh Hoà
  • For generations, from early morning to late afternoon, by the ever-burning stoves, diligent locals make their living through fish steaming. VNA Photo: Khánh Hoà
    For generations, from early morning to late afternoon, by the ever-burning stoves, diligent locals make their living through fish steaming. VNA Photo: Khánh Hoà
  • Fish are salted before steaming. VNA Photo: Khánh Hoà
    Fish are salted before steaming. VNA Photo: Khánh Hoà
  • For generations, from early morning to late afternoon, by the ever-burning stoves, locals diligently carry out the fish-steaming craft. VNA Photo: Khánh Hoà
    For generations, from early morning to late afternoon, by the ever-burning stoves, locals diligently carry out the fish-steaming craft. VNA Photo: Khánh Hoà
  • According to fish steamers at Quy Nhon port, the peak season is from March to September. During this period, several tons of fish and squid are steamed daily, with each batch taking 15–20 minutes, often requiring continuous work for 6–8 hours each night. VNA Photo: Khánh Hoà
    According to fish steamers at Quy Nhon port, the peak season is from March to September. During this period, several tons of fish and squid are steamed daily, with each batch taking 15–20 minutes, often requiring continuous work for 6–8 hours each night. VNA Photo: Khánh Hoà
  • A batch of freshly steamed fish just out of the stove. VNA Photo: Khánh Hoà
    A batch of freshly steamed fish just out of the stove. VNA Photo: Khánh Hoà
  • Mr. Nguyen Van Tuan has been devoted to the fish-steaming trade for over 30 years. VNA Photo: Khánh Hoà
    Mr. Nguyen Van Tuan has been devoted to the fish-steaming trade for over 30 years. VNA Photo: Khánh Hoà
  • For generations, from early morning to late afternoon, by the ever-burning stoves, diligent locals make their living through fish steaming. VNA Photo: Khánh Hoà
    For generations, from early morning to late afternoon, by the ever-burning stoves, diligent locals make their living through fish steaming. VNA Photo: Khánh Hoà

VNA Photos

Quy Nhon fish-steaming village preserving the soul of the sea
10/05/2025 10:28 | TTXVN |
From the early morning at Ham Tu pier, residents of Quy Nhon ward (Gia Lai province) begin their daily fish-steaming work. This traditional method preserves the natural sweetness of the fish, a practice maintained for generations within local households. More than just a livelihood, it is a distinctive labor culture of coastal communities, reflecting the resilience and deep connection of Quy Nhon people to the sea. VNA Photo: Khánh Hoà

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