Discovering Lam Dong’s coastal flavors: The alluring taste of Yellowstripe Scad
Just a short coastal journey from Lam Dong , lies a local delicacy that keeps travelers coming back year after year. A tiny fish barely the width of three fingers, marked by a golden line along its spine, has unexpectedly become an iconic flavor of this coastline. Why does this humble little fish leave such a lasting impression on visitors after just one bite?
Nguyen Nam, a traveler from Tay Ninh, recalls:
“Last summer, while visiting Co Thach Pagoda in Lien Huong, my family tried yellowstripe scad for the first time at a seaside eatery. Grilled over charcoal, dipped in tamarind sauce, and wrapped with fresh herbs — it was unforgettable. Since then, I always ask friends to send me some whenever it’s in season. This fish may exist elsewhere, but the flavor in Lien Huong is unmatched.”
According to the Vietnam Academy of Science and Technology, this coastline benefits from a rare upwelling phenomenon during the summer. Strong southwesterly winds push warm surface water offshore, drawing up cold, nutrient-rich water from deep below. This unique natural process enriches the local marine ecosystem with exceptional oxygen and minerals — producing seafood that is notably sweeter, richer, and higher in culinary value.
Local fishermen say seafood here has a distinct buttery sweetness unlike many other regions. In addition to the upwelling, the rugged rocky shoreline around La Gan Cape plays a key role in shaping the unmistakable flavor of yellowstripe scad — a characteristic few places in the world can replicate.
There are various types of scad — such as hammer scad, oily scad, and wide-head scad — but yellowstripe scad (cá liệt dầu) is the most prized due to its rarity and superior quality.
Tran Ngoc Ty, a seasoned seafood vendor in Phu Thuy Ward, explains:
“It’s caught right near the shore. The largest ones are no bigger than a palm. One kilogram usually contains 30–35 fish. The flesh is white, firm, fragrant — and especially delicious at this time of year. Locals often buy in bulk during peak season to freeze for later. The best preservation method is to submerge the fish in seawater before freezing — that way the flavor stays almost as fresh as day one.”
Yellowstripe scad — also known locally as cá liệt chỉ — is incredibly versatile. A simple coastal-style soup simmered with tomatoes, pineapple, and herbs, served hot with chili fish sauce and rice, is a comforting seasonal favorite during the cool months.
But the charcoal-grilled version is considered the signature must-try dish for travelers. Each fish is slowly roasted over glowing coals; natural oils render and caramelize into a glistening golden crust. Even from afar, the aroma wafts through the sea breeze and instantly sparks curiosity.
Paired with tamarind sauce and fresh greens, its flavor is often described by visitors as “unbeatable.” Locals also prepare it by slow-braising with fish sauce and chili until thick and intensely reduced — a traditional method requiring patience and precision to achieve the perfect savory depth.
Yellowstripe scad is most abundant from the ninth lunar month until Lunar New Year, though this season it has arrived earlier than expected — since the eighth lunar month. Restaurants are already stocking up for the holiday season, while locals turn it into dried fish — a popular specialty gift. Current market prices range from 350,000 to 400,000 VND per kilogram, and may rise to nearly 500,000 VND toward year-end due to increased demand.