Seafood hotpot is a typical dish and very familiar to most Ca Mau people. At the end of the land, visitors do not miss the opportunity to enjoy seafood hotpot with fresh and alive fishes, shrimps, clams, squids, etc. in Dat Mui Ca Mau.

Delicious seafood hotpot. Photo: Huynh Lam.

Ca Mau province has many specialties of forest, sea and countryside, the processing of seafood hotpot is relatively simple and easy to do.

Raw materials for processing seafood hotpot mainly sea fish such as cobia fish, shark, seabass; shrimps (giant tiger prawn, banana shrimp or greasy black shrimp); squid (Squid or Cuttlefish); grilled fish (Raw materials for processing seafood hotpot mainly sea fish such as shark, seabass; shrimps (sea shrimps or land shrimps); squid; grilled fish (fried fish or mackerel fish); beef; crabs, hard clams, mud clams. It is best to choose fresh seafood, not salt water ice. Shrimp washed, peeled; grilled fish are marinated and puree; clams are separated from the intestine shell; beef cut into small pieces to eat; crabs washed and leaf whole, etc.

Seafood hotpot water is often used with boiled bone water with bacon, cooked with tomato, pineapple, straw mushroom, tofu. Seafood hotpot water is usually sour, sweet and pungent taste should be consistent with many people.

Seafood hot pots are usually hot, dipping with prawns, fish, fritters, squid, etc. and dipping with vegetables such as mint, cabbage, okra, typha oriental, lettuce, cilantro, cinnamon, etc.

Seafood hot pot is a familiar, popular dish of Ca Mau people. Seafood hotpot is often dipped in chili sauce, served with rice or noodles.

Seafood hotpot is almost present at all restaurants in Ca Mau.