The freshly caught redtail fusilier are sold to traders and fish ball makers on Ly Son island district. (Photo: VOV)

For Ly Son fried fish balls, the islanders don’t mix different kinds of fish as done in other regions. The only fish they use is fresh redtail fusilier, which is caught offshore at the Hoang Sa and Truong Sa fishing grounds. The fish is seasoned with Ly Son garlic, spices, and pepper.

The redtail fusilier are sorted from the other fish and sold to traders and fish ball makers on Ly Son island.

Le Khuan of An Vinh commune said, “Every day I get up at 3 o’clock to buy the freshest fish for delicious fish balls.”

Dinh Thi Nha Truc, a visitor from Buon Ma Thuot city, said, “Ly Son fried fish balls are very special. They have the sweet flavor of fresh fish and Ly Son garlic and the pungence of pepper. The more you eat, the more you want.”

A fried fish ball making facility on Ly Son island (Photo: VOV)

There are 30 fried fish ball makers on Ly Son island. All of them now use modern technology for grinding, mixing, frying, and packaging. This has greatly increased their productivity. Each facility turns out about 200 kilos of fried fish balls a day. In the past, the fish balls were sold mainly in local markets, but they are now available in many areas of Vietnam.

Phan Thi Hien, a fried fish ball maker, said, “Our fish balls are sold in Quang Ngai, and in recent years have been available in  Hanoi, HCMC, Hue, Da Nang, and Quang Nam.”

Pham Thi Huong, Vice Chairwoman of Ly Son district People's Committee, said branding has made the fish balls more widely recognized.

“The trademarks of a number of establishments have been officially recognized. They received certificates following an inspection by the district and provincial authorities. The brands are now being advertised on the district’s website and in the mass media,” said Huong.

Hundreds of kilos of Ly Son fried fish balls are consumed every day.