Shenhu Balang Preserved Fish

　　Trademark Owner: Shenhu Snack Industry Association, Jinjiang

　　Shenhu Balang Preserved Fish comes from the coastal town of Shenhu in Jinjiang, located on the southeastern coastline of the Taiwan Strait. The town, surrounded by the sea on three sides and mountains on one, has an 18-kilometer coastline and is famous for its picturesque scenery. It is home to the traditional Balang fish, known as "Blue Round Trevally" (Carangoides fulvoguttatus) in scientific terms. This fish is a warm-water, mid-upper-layer species, with a spindle-shaped body, greenish-blue on the back, and silver-white on the belly. It also has a black spot near the gill cover.

　　The Balang fish has been consumed by the Minnan people for nearly a thousand years. After prolonged cooking, its flesh becomes firm and its flavor deepens, giving it a particularly chewy texture. The Balang fish is a high-yield species, which can be frozen for export or steamed and dried to produce "Balang Fu." During the summer, the Shenhu Peninsula is filled with the distinct scent of drying fish, as the community preserves large quantities of Balang fish.

　　Before consumption, Balang Fu must be soaked in water to soften. It is commonly used as an ingredient in various dishes such as salted rice porridge, noodle soups, fried noodles, and fragrant rice, offering a long-lasting and savory flavor.