Brian Jeffrey
Discovering the Unique Boxfish
Boxfish is a unique aquatic species that is predominantly found in the waters stretching from Ninh Thuan to Binh Thuan provinces, with the finest specimens residing in the Vung To region of Dong Hoa Town in Phu Yen province.
According to local knowledge, these fish inhabit lagoons, bays, and coral reefs. While they may not win any beauty contests with their tough skeletons and black-spotted skin, their appearance includes an interesting feature: hexagonal scales arranged like a box.
Despite their unusual look, boxfish have earned a reputation as a cherished delicacy in Phu Yen. Their meat is often compared to chicken but is considered tastier and more flavorful.
The boxfish comes at a steep price, ranging from hundreds of thousands to millions of dong per kilogram, influenced by their size—the larger the fish, the higher the cost. Fresh boxfish commands a premium of about VND200-250,000 more per kilogram than frozen varieties. Prices can sometimes skyrocket up to VND2 million per kilogram, yet they continue to be a sought-after delicacy among affluent families.
Phuong Anh, who runs a floating restaurant at Vung Ro bay, noted that boxfish can be pricier than lobster due to their scarcity in the wild. Their growth rate is remarkably slow, gaining only a kilogram approximately every 3-4 years, and catching them with nets proves challenging.
“Typically, we manage to gather only 5-7 kilograms of boxfish at a time, often needing to source from multiple farmers to meet demand. The average selling price stands at VND1.3 million, with each kilogram containing 2-3 fish,” she explained.
“The larger specimens, weighing between 1.5-2 kilograms, can fetch up to VND2-2.5 million when transported fresh to cities like Hanoi and Ho Chi Minh City,” she added.
Despite their high prices, boxfish are beloved by food enthusiasts. They can be served in various preparations including steamed fish, porridge, soup, or as dried shredded fish. However, grilled boxfish is the standout favorite among connoisseurs.
For the grilling process, the fish is first cleaned and then placed on a charcoal grill. Once cooked, their scales are removed to reveal tender, white meat that is aromatic and flavorful.
“Grilled boxfish tastes even better when wrapped in rice paper with herbs or alongside fresh mango and cucumber, paired with a tangy dipping sauce,” shared Thanh Mai, a diner from Ho Chi Minh City.
