When talking about the cuisine of Phu Quy Island, mackerel dishes are among the first to be mentioned. This fish is not only known for its firm, fragrant and flavorful meat, but it is also deeply tied to the island’s long-standing identity. For generations, Phu Quy was widely referred to as “Cù Lao Thu” — meaning the island of mackerel, a name born from the island’s abundance of this prized fish.
Many historical records also suggest that the name Cù Lao Thu comes from the shape of the island, which resembles a mackerel when viewed from afar. During the French colonial period, the island’s official name was Poulo-Cécir-de-Mer (“the island of the sea”), while nearby Hon Cau Island (in Binh Thuan) was known as Poulo-Cécir-de-Terre (“the island of the land”).
Regardless of the origin, mackerel remains one of the most iconic culinary treasures of Phu Quy today—fresh, flavorful, and an essential ingredient in the island’s daily life and coastal heritage.
