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Geographical indication protection "Ha Giang" for Spinibarbichthys denticulatus products

On April 29, 2021, the National Office of Intellectual Property Director issued Decision No. 1252/QD-SHTT on granting a Geographical Indication Registration Certificate No. 00105 for "Ha Giang" wild fish products. Ha Giang Department of Agriculture and Rural Development is the organization managing this geographical indication.

Spinibarbichthys denticulatus is a rare and precious fish that is distributed naturally in the middle and upper reaches of major rivers in the northern provinces such as the Lo, Gam, and Mien rivers. The fish is famous as one of the five "advanced king" fish species because of its delicious meat quality. Currently, the fish has been listed in the Red Book of Urgent Protection, Level V. This is a late maturing species, after about 10 years, the fish start spawning, but the survival rate is low, only about 30% to 40%. Faced with that situation, to protect precious genetic resources, Ha Giang Fisheries Center, with the help of Aquaculture Research Institute 1, has successfully implemented techniques for the artificial spawning of wild fish and the Center has returned to life. become the first unit to master the technique of breeding and artificial reproduction of wild fish. Therefore, Ha Giang takes the initiative in the source of seeds to develop fish farming, and at the same time protects the precious genetic resources of Ha Giang’s natural fish.

In Ha Giang, fish (cá bỗng) is associated with the cultural life of the Tay ethnic group. The Tay people cherish the fish as valuable wealth, they offer it to the heavens and the earth, their ancestors to pay their respects. With the traditional breeding method, Ha Giang’s fish is famous for its delicious taste and high nutritional value, so the price of wild fish in Ha Giang is also higher than in some other areas.

Stilt house, a fish pond of the Tay people in Ha Giang

Ha Giang fish has been raised by the Tay people for a long time, so it is adapted to the water temperature in Ha Giang, the fish is healthy, and the survival rate is high. Ha Giang fish has a dark gray color, black or gray-green back, fading towards the abdomen. Fish scales in Ha Giang are hard, thick skin. When Ha Giang snapper has a fish weight of 2 kg or more, the fish has a crude fat content of 3.06% to 8.70%, the crude protein content of 17.52% to 19.64%, cholesterol from 213.90 mg/kg to 414.60 mg/kg, total amino acid content from 14.15% to 16.77%, high muscle mass, from 37.0% to 51.1%.

The fish (cá bỗng) is raised in Phuong Do commune, Ha Giang city

To have such qualities is due to the specificity of the geographical area. The fish farming area in Ha Giang has a dense density of rivers, streams, ponds, and lakes. The water source is taken from spring water or water (water from the crevices flows out), so the water for raising fish in Ha Giang has high clarity, from 60 cm to 85 cm. This is the reason why the color of fish in Ha Giang is darker than that of fish raised in the Tuyen Quang lake bed. Also due to the process of bringing water to the pond, the water flowing down and hitting the cliff has made the dissolved oxygen content in the water high from 6.10 mg/l to 8.44 mg/l, helping Ha Giang fish become healthy. than other regions. The CaCO3 content in the water is high from 30.24 mg/l to 40.14 mg/l, so the fish scales in Ha Giang are hard, and the fish skin is thick, so after processing, it is delicious to eat.

The fish has been raised by the Tay ethnic group in Ha Giang for a long time, so the fish is well adapted to the environment here, and has become an endemic fish of Ha Giang. Over time from generation to generation, most people raising fish in Ha Giang still keep the extensive farming method, take advantage of locally available food sources, feed green food, mainly vegetables, Cassava leaves, and chopped banana stems, and can take advantage of duckweed. Therefore, for fish with a weight of 2 kg, it takes 3 years to raise fish, the fish is slower than in other localities, so the quality of the fish has a firm, tough, delicious taste.

The reputation of Ha Giang’s fish comes from the synthesis of natural factors, seed sources, and the care process. The tradition of raising wild fish and the customs of the Tay people in Ha Giang have created their own culture, attracting tourists to explore. Besides, the traditional cooking secret of the people has created dishes that tourists from all over the world love and cannot forget.

Geographical area: Trung Thanh commune, Viet Lam commune, Quang Ngan commune, Minh Tan commune, Phu Linh commune, Phuong Tien commune, Thanh Thuy commune, Cao Bo commune, Thuong Son commune, Thuan Hoa commune of Vi Xuyen district; Duong Am commune, Yen Dinh commune, Minh Son commune, Lac Nong commune, Giap Trung commune, Yen Cuong commune, Yen Phu town in Bac Me district; Xuan Giang commune, Huong Son commune in Quang Binh district; Tien Kieu commune, Quang Minh commune, Viet Vinh commune, Viet Quang town in Bac Quang district; Phuong Thien commune, Phuong Do commune, Ngoc Duong commune and Quang Trung ward of Ha Giang city, Ha Giang province.

Center for Examining Geographical Indication and International Trademark