Taiwan Today

The following chart introduces nine of the aquaculture industry’s major products, and three candidate species for commercial culture.

Milkfish (Shih mu yu, 虱目魚)

Milkfish, or Chanos chanos, has been cultured in Taiwan for more than 300 years. All the milkfish on the island's markets are raised in either freshwater or brackish water ponds in southern and central west Taiwan. Only the head of this bony fish is used in soups. Its meat is added to congee, or shredded and made into fishballs. 

Japanese eel (man, 鰻)

Raised in freshwater ponds in central west Taiwan, the Japanese eel, or Anguilla japonica, was brought to Taiwan by Japanese aquaculturists in the early 1950s. Ninety percent of Taiwan's eel harvest goes to Japan, where its oiliness is believed to be able to restore energy during the dog days of summer. Eels turn yellow as they age, and the younger, dark brown ones are tastier. They are either roasted or smoked.

Tilapia (wu kuo yu, 吳郭魚)

Eight species of this warm water fish are being cultured in Taiwan. Its Chinese name is derived from the surnames of the two Taiwan soldiers who brought the fish back from Singapore after World War II. Raised in both freshwater and brackish water ponds, the once-valuable fish is now ubiquitous in the market. Tilapia is flat, has a delicate flavor, and is usually fried.

Carp (li, 鯉)

The subject of many traditional Chinese paintings, the carp holds a special place in Lunar New Year festivities. It represents a leap into a more elevated position in life. The carp is a bony fish, and is usually steamed or braised with spices to mask its muddy taste.

Grass prawn (tsao hsia, 草蝦)

The sweet, delicate flavor of the grass prawn, or Penaeus monodon, makes it a desirable part of any special meal. Fresh grass prawn has a lustrous grey-green color. It is cultured in brackish water ponds in the southern and central western parts of the island. The grass prawn has a fast growth rate, and is usually ready for harvest in fourteen weeks.

Grey mullet (wu yu, 烏魚)

The grey mullet is raised primarily for its roe. Dried roe is roasted and served in thin slices.

Grouper (shih pan, 石斑)

There are forty-nine grouper species found in the surrounding waters of Taiwan. The malabar grouper is the most widely cultured. The fish is lean and firm, and has a delicate flavor. It is usually steamed or braised, and sometimes cut in thin slices and eaten raw.

Oyster (mu li, 牡蠣)

Oysters are raised in tidal zones, using labor-intensive methods. All of the harvest stays in Taiwan. Oysters are the main ingredient in a popular Taiwanese omelette-style dish called o-ah chien.

Sea bream (tiao, 鯛)

Fish lovers take delight in the sea bream's firm white flesh and mild flavor. Three species are cultured in Taiwan: the red sea bream, which is regarded as the finest, the black sea bream, and the yellow-fin sea bream. Production is only for the domestic market. Sea bream are usually braised, steamed, or sliced thin and eaten raw.

Purple laver (tzu tsai, 紫菜)

Experimental culturing of the dark leafy seaweed, or porphyra, began in 1970 in Penghu. Commercial culture has not yet been achieved. The seaweed is made into jelly to flavor congee, and as filling for steamed buns. It is also dried and pressed, to be eaten directly, put in soups, or used as sushi wrapping.

Crocodilian (O yu, 鱷魚)

Brought into Taiwan in the late 1970s, the fearsome reptiles were an effective and economical way to dispose of dead fish. Commercial culture is now being studied because the reptiles' gall and liver are valued in Chinese medicine, their skin is marketable, and their firm meat has a delicate flavor. Artificial propagation has already been achieved.

Sea cucumber (hai shen, 海參)

This crunchy, gelatinous cucumber-shaped echinoderm, or Stichopus japonicus, adds body to a dish of fried noodles, vegetables, or mixed seafood. Culture techniques are still in the experimental stage.