Milkfish Congee is a traditional breakfast porridge served each morning around the fishing harbor of Budai Township, Chiayi County, made with whole milkfish split in half and cooked directly in plain congee, or with the intestines, belly, and bones simmered separately for broth that leaves the rice silky and rich with fish fat. Tainan produces the most milkfish in Taiwan, accounting for roughly half of national output, followed by Kaohsiung; Chiayi County (including Budai and Dongshi) produces about 8,000 metric tons a year, ranking third nationally, and this congee remains the most everyday morning food memory in the Budai fishing village.
Tainan produces the most milkfish in Taiwan, accounting for roughly half of the national total — about 24,000 to 25,000 metric tons a year across roughly 4,980 hectares of ponds, concentrated in Qigu, Xuejia, Beimen, and Jiangjun districts. Kaohsiung ranks second, with about 12,000 to 14,000 metric tons annually. Chiayi County, including Budai and Dongshi, produces roughly 8,000 metric tons a year, ranking third nationally. Over the past three years, Taiwan's average annual milkfish production has been about 55,000 metric tons, worth more than NT$3.8 billion.
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.
Frequently Asked Questions
How does Chiayi County rank nationally for milkfish production?
Chiayi County, including Budai and Dongshi, produces about 8,000 metric tons a year, ranking third nationally after Tainan (about half of national output) and Kaohsiung.
Why is the milkfish belly priced separately?
The belly is unusually rich in fat and considered the prime cut of the whole fish, so it typically costs more — but it is also the part that best showcases the fish's flavor.
What time do milkfish congee stalls usually open?
Most operate as morning-market stalls opening around 6 a.m. and closing by midday, so an early visit is recommended to avoid missing out.
Sources
- 季節食材「牛奶魚」虱目魚，一次了解產地和產季！ — 台南、高雄、嘉義虱目魚年產量與全國排名比較
- 臺南市政府農業局-本市虱目魚產銷現況 — 台南市虱目魚養殖面積、年產量與主要產區官方數據