Gudgeon lives in the brackish water where saltwater meets the fresh water from the mainland. The fish is fresh, sweet, and juicy. The fish is delicious from the inside-out. The easy and locally ways are to make soup with tamarind or to fry with tomato, starfruit and coriander. When cooking the fish, there is no need for oil because the fish has a lot of oil already. The bigger is the fish, the better is the taste. The favorite dish of the city people is the steamed Gudgeon. When the fish is steamed, the rest of the flavors stay inside the fish, in the gutter of the fish. The fish can be cooked with many Vietnamese traditional herbs like black mushrooms, lotus seeds, five-spice powder, apple, and a little bit of noodle.
When caught the big Gudgeons, fishermen usually skin and dry them under the sun. This way, they can save the fish for some important occasions. The skin of the fish is very thick, somewhat 1 cm (1/2 inch). After skinned the fish, the fishermen usually use two bamboo sticks to spread the fish. After the fish is ultra-dry, then it is ready to be preserved and use in another day. The locals also have another unique way to cook the fish. After the fish is dried, they will mince it into small squares and fry the meat with sand. After that, they will put it into the water. In the meantime, they will fry the peanut, and mince the cilantro. After that, they will mix the peanut and the fish with chili, garlic, and fish sauce. The fish is chewy, yet it is fat and sweet. Along with some traditional alcohol, the fish is perfect for food lovers.