The Inspiring Story of Tilapia: The Ocean Devoured, Report 3
The Inspiring Story of Tilapia
This fish-chasing journey started from the rapidly shrinking catch of the Donggang bluefin tuna season, then followed the problem of overfishing in the distant-water fishing industry out at sea, and finally brought us to a fresh fish shop by the Shihmen Reservoir. Chef A-Chang's tilapia is raised organically, and the stubborn muddy taste is gone, "as fresh and refined as an inspiring story." If we cannot eat bluefin tuna, we still have plenty of abundant fish and seafood to enjoy. The key point is that you will not eat these fish into extinction.
After a trip to Donggang, I saw with my own eyes the huge bluefin tuna that seemed to have a soul, and at that moment I secretly made a vow: I will not eat bluefin tuna for the rest of my life! (Of course, I regretted it the very next second and wondered whether I should put this wish on hold first...). Later, I went out to sea with two Taiwanese women to investigate a bloody incident at sea, and discovered that distant-water fishing is so excessive and rampant, so I crossed a few more seafood items off my menu. Now what? What on earth can I eat?
Writer and gourmet Jiao Tong rescued my stomach and my appetite. He took me to meet a genius chef who farms tilapia, Chef A-Chang.
"I Am Deeply Devoted to Fish"
Jiao Tong said that Chef A-Chang raises fish with water flowing out of the Shihmen Reservoir, and the tilapia live in an almost wild state. "When these tilapia are slender and elegant, he moves them to a smaller pond and cooks broken rice to feed them, so every tilapia he raises has outstanding temperament, fresh and refined. The tilapia we see on the market is black, but the tilapia he raises is white with a red glow, so a hero does not fear a lowly origin. For us in Taiwan, the tilapia he raises is almost an inspiring story full of lessons." Jiao Tong's eyes shone as if he were telling a myth.
Really? To be honest, I still had a little doubt in my heart, "Doesn't tilapia have a stubborn earthy taste when you eat it?" But Teacher Jiao Tong has long investigated restaurants everywhere and studied Taiwan's specialty snacks in depth, and he currently serves as chairman of the Taiwan Food Culture Association. If he says whose tilapia is delicious, is there any other doubt?
Jiao Tong eats fish at almost every breakfast. He said, "I am deeply devoted to fish. Before I sleep, I think that if I get up at a little past five the next morning and leave the house at six, I can eat fish, and I will fall asleep with a happy smile." Fish should feel that Teacher Jiao Tong is their soulmate in life.
"Let's go, let's go, teacher, let's go eat fish together." We scheduled the interview at Jiao Tong's office. I thought this interview could also be skipped over quickly, and we could eat first and talk later.
Jiao Tong looked troubled, with faint tears in his eyes. "I cannot finish my work. I will not go with you at noon today, but I already ordered the dishes for you last night. Today A-Chang will treat you with his real skills."
"Teacher, do you really not want to come along? I want to hear you 'discuss fish' on the spot." All right, I admit that I strongly invited him to come because I really wanted to see Jiao Tong's expression when enjoying food.
"I want to very much. Do not tempt me anymore. I really want to go eat A-Chang's fish." I felt that the teacher was about to break down, so I could not tempt him anymore.
Packing up our interview bags, we said goodbye to the teacher and turned to leave. But suddenly we saw that Jiao Tong had already packed his bag at lightning speed, his face shining, and he said, "Let's go, let's go eat fish together."
Classic Fish Cuisine from Two Fish Culture Publishing House, which includes 50 fish-cooking arts of Chef A-Chang, and we very much welcome everyone to read it thoroughly.
Xizhoulou is here: No. 3, Lane 242, Section 5, Kangzhuang Road, Daxi Township, Taoyuan County 03-471-4878
Series reading:
The Eaten Ocean Series Report (1) The Bluefin Tuna That Will Never Return
The Eaten Ocean Series Report (2) The Sea Voyage of Two Taiwanese Women