During the peak anchovy season, the 200-year-old fishing village in Phan Thiet City, Binh Thuan Province, becomes busier than usual.
The anchovy season runs from the third to the eighth lunar month (April to September). On a good day, a fisherman can haul in tons of anchovies. These fresh catches are not only used for meals and fish sauce production but are also sun-dried to make dried anchovies.
The tradition of making sun-dried anchovies in Phan Thiet dates back to 1997. This practice has significantly boosted local fishermen’s incomes by supplying both domestic and export markets.
With the rise of community-based tourism, attracting visitors to see the sun-dried anchovy process firsthand helps preserve this traditional craft and further supports the livelihoods of local residents.
