About the Venue
Located by Magong City’s First Fishing Port, “Fish Every Year” serves as a window into Penghu’s fishing methods and daily life. Through activities like fish market tours, fish jerky pounding, beach seining, and seafood table experiences, it guides visitors to understand local fishing knowledge and the wisdom of coexisting with the sea.
Introduction
The name “Chun” refers to the Narrow-barred Spanish Mackerel (commonly known as Tutuo), which Penghu locals consider “white gold”. It symbolizes the wish for “abundance every year” and the sustainable vision that marine resources will never be exhausted. Founder Wu Chia-jung, who settled in Penghu for dolphin conservation, believes the dining table is the closest distance between humans and the ocean, leading her to promote “Seafood Education” as a concrete action for marine conservation.
- A unique local experience reflecting Penghu’s traditional cottage industry. To preserve “Chou-Rou” fish, they are salted, steamed, and sun-dried, then pounded with wooden mallets to debone the meat.
Features of Agricultural Tourism
Fish Farming
- Educational Depth: Participants receive a “Penghu Fish Star Guide” to learn how to identify 24 common species and understand sustainable consumption sizes.
- Hands-on Seafood Table: Participants learn basic fish cleaning skills (scaling, gilling, and gutting) while discovering ancient preservation wisdom like sun-drying, salting, and fermenting.
- Sustainability & Respect: The experience ends with unique fish jerky ice cream. The entire process is eco-friendly, avoiding single-use utensils and encouraging the reduction of food waste to show respect for the land and sea.
