Taiwan Food Atlas

Marlin Fish Cake (Oden-style)

Freshly landed marlin paste from Chenggong Port — deep-fried to order at the pier, springy and full of sea flavor
📍 Taitung · Chenggong · Xingang Pier⭐ Notable · Seafood🔖 Marlin paste · pier street food · fresh-fried

Standing at Chenggong's Xingang Pier, as soon as the fishing boats tie up, the marlin paste goes into the oil. There is no tourist gimmick here — only the authority of a port whose marlin annual catch consistently ranks among the highest in Taiwan. Taking the freshest fish and turning it into the most everyday snack is the most direct culinary logic of Chenggong — and the baseline for freshness that visitors can only experience here.

What is Marlin Fish Cake?

Marlin fish cake is made from that day's freshly caught marlin, minced on the spot into a paste, mixed with a small amount of potato starch to adjust the binding, then shaped into cylinders or flat pieces and deep-fried in 180°C oil until golden. The Chenggong Port version does not blend in pork or other fish paste — it preserves the marlin's natural sweetness and fibrous texture. The result has a thin, crispy outer shell; bite in and the inside is springy with a distinct fresh-fish flavor, rougher and more hand-crafted in texture than anything factory-produced.

Chenggong Township (formerly Xingang) sits in the mid-section of Taitung County's east coast, where the Kuroshio Current runs offshore, providing rich stocks of open-ocean fish such as marlin and mahi-mahi. According to the Xingang District Fishermen's Association, Chenggong Port's annual marlin landing volumes have long ranked among Taiwan's top fishing ports. Peak season runs from March to October. Locals habitually process fresh fish paste into fish cakes, fish balls, and marlin skewers — not only a way to handle the catch, but also the most representative ready-to-eat culture of the pier.

How to eat it the authentic way

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Freshly fried at the pierOrder straight from a pier stall — dip it in sweet chili sauce the moment it comes out of the oil and eat immediately. Only while it is hot can you fully experience the crispy exterior and springy interior.
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Look for pure marlin pasteAsk the vendor whether it is pure marlin paste. The genuine version is slightly off-white and carries a mild fish fragrance; blended versions are whiter and have an overly smooth, uniform texture.
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Morning is freshestFishing boats mostly dock and offload in the early morning to mid-morning. Pier stalls open in the morning when the paste is freshest — afternoon quality can drop slightly as storage time lengthens.
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Pick up fish balls on the way outVendors around the pier also sell marlin fish balls, marlin rice noodles, and other related items. A single visit can cover the full range of Chenggong's marlin processed goods.

Local knowledge

Verified sources

  • The Xingang District Fishermen's Association's official introduction to Chenggong marlin processed products lists marlin fish cake as a representative pier ready-to-eat item.
  • The Taitung County Government tourism website's "Chenggong Food" page lists marlin fish cake as a must-try pier snack.
  • Chenggong Township's annual marlin landing volumes rank among the top fishing ports in Taiwan — a primary source of raw material for Taiwan's marlin paste products.

Practical tips

  • During typhoon season (July–September) or on winter days with strong northeast monsoon, boats may stay in port and stalls may close. Call ahead before going.
  • Pier stalls in Chenggong are not fixed storefronts; the number open varies greatly between weekdays and weekends. If photography is your goal, a weekend visit is recommended.

Source: Xingang District Fishermen's Association introduction; Taitung County Government tourism website "Chenggong Food." Photos pending Dio's on-site shoot.

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