長洲西灣漁民海產保存文化工作坊 - 咸鮮魚篇 Salted Fish Workshop

是次工作坊由長洲西灣非物質文化遺產傳承人教授參加者製作咸鮮魚，醃製方法則視乎個人口味及經驗，以調節鹽的用量及曬乾的時間，以醃製出咸鮮海產獨有「鮮味」。
This workshop was organized by the Intangible Cultural Heritage Bearer to teach the participants how to make salted fish. Depending on flavour and experience, theamount of salt and sun-dry time are adjusted to induce the unique Umami in the seafood.

[@peterlaw5717]

没有標准.一湯匙.二湯匙.或一條魚多重落多少.体積肥瘐.都不同😢❤

[@hongkongcat]

咸鮮魚同咸魚係兩樣野！