Just as dawn breaks, the milkfish congee stalls at Budai Fishing Harbor are already sending up steam. Fishermen split whole milkfish and cook them directly in the congee, or simmer the intestines, belly, and bones in a separate pot for broth. The plain rice congee absorbs the fish fat and turns silky and warm. This is the most everyday morning ritual in Chiayi's coastal fishing villages — and the one flavor visiting travelers most easily miss.
What Is Milkfish Congee
The local way to eat it is primarily as whole split milkfish in plain congee: white rice is cooked down until soft, then milkfish sections are added and brought to a boil to preserve the tender flesh. The milkfish belly — the stomach lining — is the prized part; its thick fat requires separate pricing, but after being balanced with ginger shreds it is silky and refined. The bone-simmered broth is naturally sweet, no stock powder added. A deboned version suits first-time visitors; the version with skin left on offers the richest marbling.
The coastline of Budai and Dongshi is one of Taiwan's major milkfish farming belts. Fishermen have traditionally made congee from the milkfish intestines, belly, and bones — a zero-waste food tradition that persists to this day. Morning-market stalls around Budai Fishing Harbor are mostly run by fishing families as a side operation — fresh catch cooked on the spot, with only steps between the water and the kitchen. Yi Zhu Township also has farms that sell direct, and can be visited the same day.
How to Eat It the Local Way
Local Knowledge
Verified Information
- The Budai and Dongshi coastline is one of Taiwan's major milkfish farming areas; the morning market at the harbor provides ingredients caught and harvested that same day.
- Whole-fish utilization — intestines, belly, and bones simmered for broth — is a local tradition, and the zero-waste food culture remains fully intact.
Visiting Tips
- Most stalls close before noon; plan your morning around an early arrival to avoid making the trip for nothing.
- Milkfish has many bones. First-time visitors are advised to order the deboned version, or ask the vendor to help remove the bones.
- In summer, milkfish quality remains good, but some stalls reduce their menu during peak season — calling ahead is advisable.
Sources: Budai Fishing Harbor local food records; Chiayi County fishery records. Photos pending Dio on-site photography.