How to Explore Keelung's Fishing Port Docks? Practical Tips for Picking Fresh Seafood
When people mention Keelung, many first think of the snacks at Miaokou Night Market. In fact, locals who really know how to enjoy themselves prefer heading to the fishing port docks. Keelung was formerly called "Keelung" and, being close to the sea and rainy, is known as the "Rain Port." The scene of fishing boats coming and going by the harbor and the catch just out of the water are the most vivid everyday sights of this port city. Exploring the fishing port docks lets you experience fishing culture and possibly buy first-hand seafood at a good price. How can you explore without looking like an outsider? The following tips will help you sort out your approach.
Knowing What to Look For: What to See at the Fishing Port Docks
Fishing boats mostly enter port and unload their catch from the early morning to dawn. The docks are busiest during this period, and many fishing ports also have fish auctions or direct sales centers where you can watch the bidding and feel the atmosphere of the fish market. There are several things to note when visiting the docks: the ground is wet and slippery year-round, so be sure to wear non-slip shoes; do not enter loading and unloading areas at will, and do not hinder fishermen at work when taking photos; if bringing elderly people or children, hold their hands tightly and stay away from the ship's sides and hoisting areas.
Choosing Seafood: Look, Press, Smell
When choosing fish, first look at the eyes. Fresh fish have clear, plump eyeballs that are slightly bulging and not cloudy; then open the gills and take a look. Those with bright red or dark red color and clear mucus are fresher; press the fish body with your finger. Good ones have firm, elastic flesh and dents that bounce back quickly; bring it close and smell it. It should only have a faint salty sea smell and no fishy stench. In addition, prioritize fish with intact, shiny scales and no obvious damage or bruising on the body. When buying live shrimp or live crabs, check their vitality. Those with all limbs intact and quick reactions when touched are better; when choosing shellfish, pick those with tightly closed shells that feel heavy in the hand.
Preserving Properly: Don't Let Freshness Slip Away
After the catch leaves the water, freshness declines quickly, so it should be handled as soon as possible after purchase. After returning home, first remove the gills and internal organs, rinse clean, and portion according to the amount for each meal: what will be eaten soon can be refrigerated, and what will be eaten a few days later should be frozen directly to avoid repeated thawing. For long-distance carrying in summer, it is recommended to use a cooler with ice packs to prevent the catch from warming up and spoiling. It should be noted that the opening hours, trading methods, and types of goods sold at fishing ports vary from place to place, so before going out, it is best to check local announcements or consult the management.
Today, recreational fishing and fishing village tourism are becoming more and more popular. Visiting a fishing port is not just about buying fish; it is also a window into understanding the sea and fishermen's lives. Next time you go to Keelung, don't just crowd into Miaokou. Leave some time for the docks. Between the rising and falling tides, there is another kind of "sea flavor" worth savoring.