Though the beach tourism season has just begun, throngs of travelers are already flocking to Ky Anh Town in Ha Tinh Province to savor a prized local delicacy: Vung Ang “dancing” squid. Freshly caught from the sea, many visitors enjoy the thrill of eating the squid alive, right on the spot.

In recent days, the Eo Bach area (Ky Loi Commune, Ky Anh Town) has become a bustling destination thanks to this culinary attraction. Each day, hundreds of visitors arrive to sample the uniquely fresh Vung Ang squid.

Restaurant owners say the squid is renowned for its natural sweetness, crisp texture, and exceptional freshness. Just brought ashore, the live squid flickers and writhes, its body taut and shiny with a silvery sheen.

The squid’s glowing eyes and shimmering bioluminescent spots give it the name “dancing squid” (or muc nhay, meaning flashing or flickering squid).

The Vung Ang squid season stretches from mid-February to the end of July on the lunar calendar. After being caught, the squid are kept alive in nearshore floating cages. They’re only removed and prepared upon customer request to preserve peak freshness.

Many diners opt for the boldest way to enjoy it - eating it raw.

“When we pull the squid from the cage, many guests want to eat it immediately. They grab the still-living squid, dip it in soy sauce or wasabi, and eat it right there. This way retains all of its natural sweetness, crispness, and freshness,” shared one restaurant owner.

Demand is especially high this season. According to Mr. T.N, owner of a local seafood restaurant, on peak days Vung Ang squid can sell out rapidly. Prices range from 800,000 to 900,000 VND per kilogram (around 32 to 36 USD), with peak prices reaching up to 1 million VND (approximately 40 USD) per kilogram - but it still sells out.

“The salinity of Vung Ang waters, around 3.5 parts per thousand, provides ideal conditions for squid to thrive and develop a signature sweet taste,” said Mr. T.N.

“The best way to enjoy it is straight from the sea. After a quick rinse, the squid can be served raw as sashimi, lightly boiled, or steamed with beer. Its meat is chewy, full-flavored, and leaves a sweet aftertaste. During weekends and holidays, the area is packed, and squid shortages are common despite high prices.”

According to Mr. Chu Van Quang, Chairman of Ky Loi Commune People’s Committee, the Eo Bach area is home to around 20 food service businesses focusing on harvesting and serving Vung Ang squid.

“This activity is bringing considerable income to locals. The squid is caught offshore, then kept alive in harbor holding tanks before being served to customers,” Mr. Quang told VietNamNet.

Thien Luong