Fish steaming trade appeared in Quy Nhon more than half a century ago at the fish market located along the Ham Tu wharf. The characteristic odor of the fish steaming stove will stick to clothes and bodies. Fish steam stoves work from 5am. The water used to steam fish is mixed under a specific formula to ensure the strong taste of sea fish. After a day of work, workers have to clean the workshop.

Source: VietNamNet News July 23, 2016 01:07 UTC