Donggang Bluefin Tuna | Pingtung Signature Dish

Every April, Donggang Fishing Harbor's auction floor erupts into noise. Bluefin tuna weighing over a hundred kilograms each — silver-blue backed — are hoisted, numbered, and bid on in real time. At Huaqiao Market, chefs slice otoro, chutoro, and akami right in front of you at the stall, pink fat glistening under the lights. This is Donggang's grandest annual fishing run and Pingtung's most prized seafood.

What is Donggang Bluefin Tuna

The Pacific bluefin tuna is the largest and most fat-rich top-grade tuna species, with individual fish often exceeding 200 kg. Each spring they travel north with the Kuroshio Current through the Luzon Strait and are caught by Donggang-registered longline vessels before being brought back to Donggang for auction. Sashimi is cut into three sections — otoro (fatty belly), chutoro (medium belly), and akami (lean loin) — ranging from high to low fat content, each with its own following, from melt-in-the-mouth richness to firm, clean sweetness.

Why Donggang? Donggang is Taiwan's foremost bluefin tuna auction port and has long ranked first nationally in bluefin tuna production. The township office lists it as the top of the 'Three Treasures of Donggang.' Since 2001, the Pingtung County Government has organized the annual Donggang Bluefin Tuna Cultural Tourism Festival, combining auctions, restaurant promotions, and harbor tours — making Donggang the single fishing port with the greatest international recognition on Taiwan's seafood map. Huaqiao Market and the surrounding fishing harbor area concentrate dozens of stalls and restaurants offering freshly sliced sashimi, making it the most direct place to enjoy in-season tuna.

How to eat it like a local

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Try all three cutsOrder one slice each of otoro, chutoro, and akami — from fattiest to leanest — to experience the different dimensions of the same fish. Don't just order the most expensive cut.

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Check the ice and colorGood bluefin sashimi is bright pink and translucent, with no darkening at the edges and plenty of ice underneath. Avoid pieces that look dark red or have clearly sat out too long.

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Order fresh-cut onlyHuaqiao Market stalls mostly cut to order — watch the chef cut before you decide. Fish that has been sitting pre-sliced for more than ten minutes will lose freshness; skip it.

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Know the fishing seasonApril to June is Donggang's main bluefin season. After July, price and quality both drop; out of season, what you find is mostly frozen imported tuna — the flavor difference is significant.

Local knowledge

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The Donggang Township Office designates bluefin tuna as the top of the 'Three Treasures of Donggang' and the port is Taiwan's primary bluefin tuna auction site.
The Pingtung County Government has organized the Donggang Bluefin Tuna Cultural Tourism Festival every year since 2001 — the country's largest single-species seafood tourism event.
Huaqiao Market and Donggang Fishing Harbor form the core cluster for fresh-cut sashimi, with surrounding establishments mostly operating for 20 years or more.

Visitor tips

Huaqiao Market draws enormous crowds during the bluefin season on weekends — weekday mornings or after 2 p.m. are easier to navigate.
Fresh-cut sashimi should be eaten on the spot; don't leave it sitting or carry it long distances — once it releases liquid, freshness drops sharply.
To observe the auction, contact the Donggang Fishermen's Association; it takes place before dawn and requires advance reservation for a guided tour.

Information compiled from the Pingtung County Government Tourism Bureau, Donggang Township Office, Donggang District Fishermen's Association, and large volumes of public reviews; sponsored content has been filtered out. Photos will be replaced with exclusive channel footage after Dio's on-site shoot.

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