Our current story for seafood lovers, namely lobsters. The lucky ones have already tried them, and someone only dreams about it. Lobsters are bred on farms right in the sea. Everyone is guarded by packs of dogs. At least you are truned and can even be bitten. So I don't advise you to go to them. Lobsters are under guard. Expensive goods - reliable security. What is the right name for this farm? Fish farm, or rather lobster, or lobster farm? It's up to you.
Langoustes, crabs, shrimps - the underwater life of Vietnam is teeming with arthropods and crustaceans. Alas, we know many of them only firsthand let's understand. And so meet the lobster as the British call it or lobster as the French say - it's just different names of the same sea animal of a large sea cancer with ten limbs (4 pairs of paws) and large claws. Sometimes these claws are bigger than the lobster itself. Externally resemble our river crayfish. They taste inferior to langus. These animals are not found in warm seas. And in Nha Trang it is difficult to find, although in the north of the city there is a restaurant where they are brought, but it is an export from Canada. Naturally, in the freeze and not alive. You can just as well buy them in Russia. Or catch in our northern seas and eat fresh.
And lobster it is very similar to lobster, but the claws are smaller and they are at the mouth. Limbs 14 (5 pairs of paws of the claws and moustache). The distinctive feature - on the head there is a kind of thick antennae with prickly spikes. They love the warm seas. In the natural habitat of such giants are rarely caught. That's why they grow in captivity.
They are sold everywhere in Nha Trang. You can meet in the evening on the first and second line in the tourist quarter. They sell lobsters as seeds. And they're cheap enough. But do not rush to buy them. The crustaceans must be cooked alive. And sell them already cooked. When you are grilled with garlic sauce. There's a very good chance that he's already gone down, and you can easily get into a marathon to the toilet for a few days or get to the hospital altogether.
Do not rush and happily run to street cafes with aquariums, which are found such animals. Joyful touts will tell you that they have it worth within a million (about 3000 rubles per kg). You will sit at a table, but quickly bring a small lobster. And it will be imported from China. China quite massively brings explored seafood of this type to Vietnam. Naturally, not alive and which is stored in ice. And the one that in the aquarium is beautiful and alive costs from 2 million VND (about 6000 rubles per kg). Not for nothing it is considered a delicacy and royal food.
If you want to live from the aquarium, then here you can expect a shot. If there's a couple of hours of extra time. You can watch that. They'll get it in your face. They'll even let you get it and take pictures of it. Go to the bag and into the kitchen. And you'll be invited to the table. It's going to be cooked and served pretty quickly. You will probably eat the same lobster that is sold at granny on the street, imported from China. And how will the Vietnamese leave to pull back that same lobster into the basin. In rush hour, when there are a lot of people, and the lobster is one, and most often it is alone and swims. They're pulling him out of the backyard. They give it to the courier. Which makes a circle around the block pulls up and the type I brought you fresh is released into the basin. That's the business, nothing personal - just a business in Vietnamese. Living things are circulating until it dies, and then it will be sold to you. By the way, dead seafood is always very cheap. About 30-50% of the cost is fresh.
How, then, to eat the living? It's just. Ask to sell you a living one. If they say no. Go away from this establishment. Or ask to be cooked in your car. The Vietnamese are superstitious people. You can put them alive on coals and fry them, but locals are afraid that the karma will spoil. That's why they're dipped in boiling water until he dies. And then they fry. All this should happen in your case. Also, if you have to choose sauces for cooking, then such an institution can be safely evaluated by five points.
Why are they so expensive and why is this business so built? The cause is a farm. It costs about $7-10,000. Although the design of the water industry is simple. The wooden frame of simple boards floats on empty barrels, the whole farm is divided into sectors, in each sector the network is stretched like a fence. At the same time, about 2,000 crustaceans are grown. In each compartment crustaceans of different ages. This is necessary for regular delivery. All this is purchased by fry. The cost of one langoustenka is $10-12. Which grows to a corrupt state long enough. 8-10 months. The cost of live goods is in the tens of thousands of dollars. And every day they have to feed, dive to the depths and care. It's not an easy job. Constantly at the depth. No scuba diving, just with a hose in your mouth. Just a hose. In the mouth. And that's it. Presented? And such work costs 100-150 dollars a month. Although the guys who all day diving and caring for marine animals consider it not a bad salary. Lobsters feed on crabs, squid, fish and ... Oysters! Food emperors require appropriate food. Oysters are a great delicacy and expensive food in restaurants, but on farms it is everyday food. These shells are called local "hao" and are grown directly on farms for free. Also lobsters surface, but because of the rains even in the sea the surface of the water is more fresh than at depth and animals die. They need to be watched to be at the bottom if they do not fall. As a result, manufacturers are ready to sell about 100 bucks per kg of goods to traders in the markets. It has to be delivered from the sea. Deliver the living. And regularly change sea water and supply oxygen. Well can't it's worth it in restaurants ready to account for all the maintenance costs of $50. No one works at a loss.
Thanks for reading through. Share with your friends and acquaintances this article about lobsters in Nha Trang. Write in the comments, where you ate them and how they were prepared for you. Perhaps you bought in the markets and cooked yourself? Got a delicious recipe? Well, on the question of where to eat lobsters, we prepare a review and soon publish.