Unique and strange 'king oyster' Con Co

Con Co is a pristine island of Quang Tri province, only about 30 km from the shore. In music , this island was once famous for "Con Co Island has a racing fish, a stone crab", now "king oyster" has emerged as a unique seafood brand. Many people say, if you go to Con Co but do not eat "king oyster", it is considered that you have not been to Con Co.

"King oysters" also have many other names, such as "old oysters", "ghost oysters"... Perhaps these very catchy names mostly come from their "huge" size and rough appearance, as if belonging to something ancient. Each oyster weighs many times more than a normal oyster, so the amount of meat when separated is also more, very firm, fragrant and sweet.

DEVELOP AND CONSERVE

Oysters on Con Co Island are found in 20-30 meter deep rock crevices, not on rocky outcrops near the water's edge. They are believed to have lived for decades to reach their "huge" size, before becoming... a delicacy. According to fisherman Le Van Tuan, a diver specializing in harvesting oysters on Con Co, he can "pry" about 100 oysters a day. "The whole island has about 3 oyster harvesting boats, all together about 400 oysters a day at full capacity," said Mr. Tuan.

For a long time, visitors to Con Co Island have only enjoyed a few rustic dishes made from the "king" oyster, the most popular and easy to make being oyster salad, oyster porridge, and grilled oysters with scallion oil. However, with chefs who love creativity, they can elevate the "king" Con Co oyster from a rustic dish to a culinary art, expanding the processing of many attractive dishes such as oyster salad, grilled oysters with cheese sauce, oysters with Thai sauce, oysters with fried oysters...

Testing artificial production of "king oyster" seeds

The Management Board of Con Co Island Marine Reserve is implementing a research project on conservation, management and sustainable exploitation of the giant sawtooth oyster, another name for the "king oyster" of Con Co. The project focuses on studying the biological and ecological characteristics, distribution and current status of resources, sustainable exploitation capacity, conservation and exploitation area maps of the "king oyster" species in the sea area of ​​Con Co Island. At the same time, testing artificial seed production to maintain and supplement seed sources in Con Co Island Marine Reserve; researching and testing the model of raising "king oysters" on natural beaches around the island to serve the development of tourism in Con Co Island. The project will also propose a number of solutions such as managing, protecting and sustainably exploiting the "king oyster" resources on the basis of co-management of the Marine Reserve and the people; proposing the season, size, number of individuals exploited and reasonable exploitation methods.

Many diners voted that the "king oyster" of Con Co grilled with scallion oil or grilled with cheese is a unique, attractive dish, truly... irresistible. Imagine, an oyster as big as a hand is placed on a charcoal stove after being covered with a layer of cheese, sauce or scallion oil. The oyster meat only accounts for about 0.1 kg out of a total weight of 1.2 - 1.5 kg, but that is enough to make those who enjoy it remember it.

At the National Food Culture Festival held on April 30 - May 1 in Cua Viet Town (Gio Linh District, Quang Tri), Con Co oysters have a new "look" with the dish "Oyster Ne". To make this dish, the chef separates the oyster meat, puts it in a hot pan with eggs, cheese, some beans and herbs.

Mr. Truong Khac Truong, Vice Chairman of the People's Committee of Con Co island district, said that in addition to the pristine beauty and fresh environment, the cuisine on the island has a great attraction for tourists, especially with unique and special seafood such as "king oysters" of Con Co. "Quang Tri province, Con Co island has built a brand for "king oysters" of Con Co, but development also needs to go hand in hand with conservation. We have considered exploiting, maintaining and developing this precious seafood so that in the future when tourism develops further, tourists will still have the opportunity to eat "king oysters" of Con Co," said Mr. Truong.