Dishes
Milkfish sausage
虱目魚香腸
Also called: 魚香腸 · 三杯虱目魚香腸 (three-cup milkfish sausage)
A sausage made from milkfish instead of pork, a fish-farm way to use the whole fish.
What it is
Milkfish sausage swaps pork for milkfish in a Taiwanese-style sausage. At Chang Ying Seafood House in Beimen it is cooked in the three-cup (三杯) style, the treatment best known from three-cup chicken.
How it is made
At Chang Ying, trimmings from the milkfish's back go into sausages and fish balls. The same kitchen uses almost every part of the fish, from belly and skin to bones for stock.
How to eat it
In a milkfish meal it is one shared plate among several, with rice on the side.
In Tainan
Chang Ying Seafood House belongs to the Mothers of the Field (田媽媽) programme for rural women and was the first restaurant selected for it. The women farm their own milkfish, certified additive-free.
Where to eat it in Tainan
Sources