Sustainable Development Goals
Abstract/Objectives
This project is an in-depth fish cuisine experience course that integrates local culture, fishery knowledge, and sensory engagement, aiming to promote the marine food culture and sustainable seafood education of the Hsinchu coastal area. The course is hosted at the renowned Japanese Omakase restaurant, "Kun Sushi" in Zhubei, Hsinchu, creating an immersive learning environment. The curriculum is jointly led by two distinguished instructors: Flavor and Local Practices: Led by "Seafood Educator" Chef David Huang (黃重賢), the instruction adopts an "action field guide" approach, diving deep into local knowledge, such as the operation of Hsinchu's set-net fisheries. This segment builds participants' sensory awareness of fish flavors through practical tasting and hands-on preparation techniques. Culture and Historical Context: Ms. Chia-Mei Hung (洪嘉鎂) analyzes the evolution of aquatic product food culture, tracing its trajectory from traditional fishing and preservation to modern aquaculture and regional distribution. Her lecture focuses on how seafood has influenced dietary habits and cultural significance across different eras, and explores how to achieve a balance between environmental sustainability and cultural heritage. The core objective of this project is to assist participating trainees (especially school educators) in establishing a robust seafood knowledge system that possesses historical depth, local cultural relevance, and practical applicability. Through this interdisciplinary knowledge integration, educators will be empowered to effectively transform the experience into solid content for promoting marine education in schools, thereby fulfilling the critical mission of passing on marine culture and advocating for sustainability.
Results/Contributions

The course design comprehensively covers cultural history, local knowledge, and practical skills through the following core components:

I. Taiwanese Fisheries and Local Cultural Context (Theoretical & Historical Exploration):

Led primarily by Ms. Chia-Mei Hung(洪嘉鎂), this module provides a historical deep dive into the evolution of aquatic product food culture. It covers the progression of traditional fisheries and modern aquaculture, the innovation of preservation techniques, and the cultural significance of seafood on dietary habits across different eras. The course also emphasizes environmental sustainability, inspiring participants to consider the balance between marine resource conservation and cultural heritage preservation. Concurrently, Chef David Huang (黃重賢) provides in-depth analysis of local Hsinchu fishing methods, particularly the operation and ecology of the Hsinchu Set-Net Fisheries, establishing a solid foundation of localized knowledge for participants.

II. Seasonal Fish Flavor Tasting and Practical Skills (Sensory & Practical Application):

Centered around the practical experience of Chef David Huang (黃重賢), this module guides participants through a sensory education workshop. Content includes fish observation and handling techniques (such as scaling, gutting, and removing gills), enhancing daily fish consumption skills. The most crucial segment is the Seasonal Fish Flavor Tasting, where participants establish accurate flavor recognition by sampling seasonal seafood. Through the chef's sharing of "producer's flavor memories," participants deepen their understanding and connection to the source-to-table journey. This unit serves as an excellent teaching demonstration for educators on how to transform abstract knowledge into concrete sensory experiences.

III. Deepening Personal Seafood Literacy (Core Outcome):

Participants will acquire a seafood knowledge system that possesses historical depth, scientific basis, and local cultural context. They will master the practical skills necessary for independently selecting, judging, and handling fish, and establish precise fish flavor appreciation abilities and a value system focused on sustainable seafood consumption.

IV. Empowering Marine Education Promotion in Schools (Applied Outcome):

For educators, the outcomes of this project are highly applicable. Participants will not only gain localized, experience-based, and interdisciplinary teaching materials for marine food culture (such as the Hsinchu set-net case study) but will also learn how to utilize innovative teaching methods like "flavor tasting" and "sensory experience" to make school marine education curricula more engaging and relevant to daily life. Ultimately, the project aims to enhance educators' professional confidence and sense of mission, positioning them as key leaders in the transmission of marine culture and the promotion of sustainability within their schools.

Keywords
Marine Food CultureSustainable Seafood EducationLocal CultureFlavor ExperienceFishery KnowledgeHsinchu Set-Net Fisheries
References
Contact Information
劉育碩
agrifoodhsinchu@gmail.com