Ca Su (also known locally as ca suu heo) is a marine fish species commonly found around Con Dao. Its nickname comes from its slightly dolphin-like snout — a pointed mouth with an extended lower jaw and strong teeth, making it an excellent hunter in the open sea. This species adapts extremely well to the marine ecosystem of Con Dao.
One of the best ways to enjoy Ca Su is through simple cooking methods that preserve its natural sweetness. The fish can be thinly sliced or filleted for grilling, frying, or cooking in tomato sauce. Steaming is especially popular because it keeps the full, clean flavor of the fish intact.
Ca Su has a silver-white body dotted with small blue spots across its head and sides. The head and back range from grey-blue to light grey, depending on the environment and habitat conditions.
Nutritional Value
Ca Su is prized for its firm, naturally sweet flesh and rich nutritional profile. It is considered highly nourishing — often compared to “sea ginseng” for its benefits in supporting liver and kidney health and boosting overall vitality.
Popular Ways to Cook Ca Su
Visitors to Con Dao can enjoy Ca Su in a variety of delicious preparations:
Grilled
- Grilled whole
- Foil-wrapped grilled fish
- Salt & chili grilled fish
Hotpot & Soups
- Sour fish hotpot
- Thai-style hotpot
- Sour fish soup
Steamed
- Steamed with soy sauce
- Hong Kong–style steamed fish
Fried
- Plain fried fillets
- Lemongrass & chili fried fish
- Crispy fried fish
Whether grilled by the beach, steamed in a family kitchen, or served in a restaurant, Ca Su offers a uniquely fresh and flavorful taste of Con Dao’s ocean bounty.
