| Summary: | 碩士 === 國立臺南大學 === 台灣文化研究所碩士班 === 101 === The object of this study is the dried fish industry in Penghu. It is found that Penghu has been abundant in catches; however, during September and next February, with the half-a-year blowing of northeast wind, the fishermen have very limited days fishing on the sea, so most residents take advantage of the summer fishing season and preserve fish by making dried fish in order to eat in the winter. It is found that some kinds of dried fish are more delicious, which forms the regionally special food culture of dried fish.
During Japanese ruling period, through the promotion and guidance of the colonial government, the fried fish industry in Penghu gradually developed. During 1950s and 1960s, the local government and the central government pushed the policy of that every fisherman has his own boat. Power fishing boats substantially increased in Penghu, and the catches increased, which developed the dried fish industry. Dried fish industry resulted in developing colony economy, created employment opportunities for the residents, and changed their life styles. The fresh fish catches, sufficient sunlight, and the improvement of processing equipments and sun-drying methods are the key to famous and delicious dried fish.
After 1986, the ocean environment was damaged by disasters and man-made destruction. The fishery resources gradually decreased, which caused the outward migration and aging of population. The dried fish industry confronted the crisis. In addition, consuming habits kept changing; it was not easy to sell dried fish. The dealers had to develop new marketing channels. For the past few years, because of promoting leisure experience in the industry and using tiny dried fish to develop making famous XO sauce and dried fish snakes, the dried fish industry in Penghu has been regaining boosting opportunities.
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