Fresh seafood flavor
Lin Yubin, founder of the harborside restaurant Meet Marlin in Chenggong, explains why he chooses harpooned billfish for his menu. The main reason is that the fish arrive in harbor within six to eight hours of being caught and are still very fresh, and after being flash-frozen to preserve freshness, the meat is of optimal quality. Another reason is that his family were fishermen based in Chenggong from his great-grandfather’s generation, and Lin knows how hard fishermen work. The only way to enable them to carry on hunting billfish by harpoon is to pay them good prices for their catch.
What do we mean by “eating in season”? September to November is the peak catch season for black marlin, and Lin recommends the fattier meat of black marlin and sailfish as being well suited to making sashimi. Especially noteworthy is that black marlin sashimi has a slight fragrance of tea, is sweet at first and then aromatic, and remains appealing no matter how many slices you eat. Meanwhile the flesh of sailfish, whose peak season is from May to July, has the color of salmon, which is why its sashimi is known as “pumpkin meat.”
The meat in billfish steaks and belly meat is finely textured, and all you need to do to prepare it is rub on a little salt and dry-fry it, though it’s also delicious when fried and then braised with scallions; these are extremely authentic Taiwanese dishes. The dorsal fins of billfish can be cooked with a “three cups” recipe (with rice wine, soy sauce, and sesame oil) or roasted. The powerful tail fins are rich in collagen and can be cooked by the three cups method; locals call this dish “ocean pig’s feet.”
Swordfish, which can be caught year-round, has the fewest bones and the most delicate meat of any billfish. It is well suited to making braised swordfish steaks, deep-fried fillets, or fish soup with miso. Likewise, all parts of the striped marlin, which is mostly caught from April to June, can be eaten.
Blue marlin is well suited to making pure-meat marlin floss and shredded marlin. Lin Yubin says that aficionados enjoy eating dried billfish meat as it enables one to feel the texture of the fiber, and it makes a tasty accompaniment to rice or congee. Crispy billfish floss can be used for making fantuan (filled sticky rice balls) or can be wrapped in mantou steamed buns along with eggs.
A Czech student named Tobias Naas, visiting Chenggong during a cycling trip around Taiwan, heaps praise on braised billfish with white rice. He adds that he also ate stir-fried neritic squid and that it called to mind beautiful memories of a trip he made with his family to Croatia.
It is certainly true that good travel experiences often come with the fragrance of delicious cuisine. In Taiwan, visitors can try local specialties like thick billfish soup and deep-fried billfish paste.
You can also visit a Chenggong historic site—the former residence of Katsutarou Sugamiya, an official in Xingang during the era of Japanese rule. The Xingang Presbyterian Church, which manages the building, has preserved memories of the past there and offers free guided tours telling the story of a Japanese man who developed Xingang Fishing Harbor and who loved Taiwan. You might also check out the Tiao Gang Café next door, where you can enjoy a coffee while gazing out over the harbor and communing with the sea. In these ways you will come to better understand—and appreciate—maritime culture.
Black marlin, greater amberjack, skipjack tuna, and bluefin tuna respectively represent the four fishing methods of harpooning, pole and line, trolling, and longlining.
Dry-fried swordfish steak served with soy sauce is an authentically Taiwanese dish.
Deep-fried billfish paste with an egg filling is a must-eat snack at the Huaqiao Fish Market in Donggang, Pingtung County.
Blue marlin meat is well suited to making shredded marlin and marlin floss. You can really enjoy the fibrous texture of the fish when eating shredded marlin.
Billfish fishballs are a very popular snack in fishing harbors.