Dried Mullet Roe (Wuyuzi) | Chiayi Signature Dish

Each year around the winter solstice, gray mullet migrate southward into the western Taiwan Strait, and Chiayi County's Budai and Dongshi fishing harbors receive this seasonal catch. Fishermen remove the ovaries, salt-cure them, and wind-dry them into thick, orange-colored mullet roe. Budai's dried mullet roe is sold mainly through direct processing-plant sales, priced slightly below that of Tainan's Beimen, with quality benchmarked by thick slices, even coloring, and no gaminess.

What is dried mullet roe

Gray mullet (Mugil cephalus) ovaries are salt-cured, pressed into shape, then sun-dried or cold-air-dried for several days, forming flat orange-yellow mullet roe blocks. Quality indicators: thickness of about 1 to 1.5 cm, evenly orange-yellow color, and a fine cross-section with no air pockets. An overly fishy smell or dark coloring indicates poor processing. The most traditional way to eat it is to lightly grill it, slice it thin, and layer each piece with a slice of white radish or garlic shoot before eating — the crisp vegetables cut through the saltiness and bring out the sweetness.

The coastal area of Budai and Dongshi in Chiayi County is one of Taiwan's important mullet roe production areas. Every year from November to January, gray mullet enter the harbor; ovaries are harvested fresh and processed on the spot. Processing plants can often sell directly to consumers, cutting out intermediate distribution costs. Budai Harbor mullet roe is primarily processed locally, priced slightly lower than the more famous Tainan Beimen product — though quality differences depend on the processing method. Tasting a slice before buying is recommended.

How to eat it the local way

🔥

Grill and slice thinLightly grill both sides over a gas flame or charcoal until the surface slightly puffs and the aroma rises, then slice thin while hot — thickness significantly affects texture.

🫚

Pair with white radish slicesLayer a grilled thin slice with a white radish slice and eat together — the radish's mild sweetness cuts the saltiness, the most traditional and effective pairing.

📅

Buy in season, direct from the sourceNovember–January: go directly to Budai Harbor processing plants for the freshest product at the most reasonable price. Outside the season, confirm cold-storage conditions before buying.

👀

Judge quality by thicknessPremium mullet roe has even thickness, orange-yellow color, and no air pockets in the cross-section. Dark coloring or a fishy smell indicates poor processing quality.

Local knowledge

Verified background

The coastal area of Budai and Dongshi, Chiayi County, is one of Taiwan's key mullet roe production areas, with gray mullet entering the harbor around the winter solstice each year (November–January).
Budai Harbor processing plants offer direct sales, eliminating intermediate distribution costs and pricing slightly below the more prominent Tainan Beimen production area.
Grilling and pairing with white radish slices is the most traditional eating method, a practice shared across Taiwan's coastal fishing villages.

Practical notes

Seasonal product — outside the November–January season, confirm whether items are cold-storage stock, as storage conditions have a significant impact on quality.
Budai processing plants do not operate in a tourism mode. Calling ahead to arrange a visit and purchase is recommended rather than showing up unannounced.
Always taste a cut slice before buying. Smell, color, and thickness are three quick indicators of processing quality — do not rely solely on packaging labels.

Sources: Budai Harbor fishery status, Chiayi County coastal mullet roe processing survey. Photos pending Dio's on-site photography.

🗺️ View on the map ← All Chiayi dishes