Nanfang'ao Mackerel

Nanfang'ao mackerel is the signature catch of Nanfang'ao Fishing Harbor in Su'ao, Yilan, thanks to its location at the convergence of the Oyashio and Kuroshio currents; the port accounts for over 90% of Taiwan's total annual mackerel catch, truly earning its nickname 'the hometown of mackerel.' At dawn, fishing boats arrive one after another, their decks loaded with blue-backed, silver-bellied mackerel glistening with oil, quickly sorted and boxed for the auction floor; from freshly caught raw fish to salt-grilled, miso-braised, and ichiya-boshi preparations, mackerel is almost unavoidable as the star of any meal in Nanfang'ao.

The Su'ao District Fishermen's Association website positions Nanfang'ao as 'the hometown of mackerel,' noting that the port accounts for over 90% of Taiwan's annual mackerel catch, largely because Taiwan's eastern offshore waters sit at the exact convergence of the Oyashio and Kuroshio currents, concentrating migratory fish schools. In October 1997, then-Yilan County Magistrate Yu Shyi-kun launched a county-wide initiative for each of the 12 townships to create a signature local festival; Su'ao Township chose mackerel, its local specialty, launching the first Mackerel Festival — an event that has continued for over 20 years.

What is Nanfang'ao Mackerel?

Mackerel is the signature blue-backed fish — rich in fat and high in Omega-3. The mackerel caught in the waters off Nanfang'ao, Yilan is known for its consistent size and freshness. Common preparations include salt-grilled mackerel, miso-braised mackerel, salted ichiya-boshi (overnight-dried mackerel), and sweet-and-sour mackerel. The ichiya-boshi is the most representative processed product from Nanfang'ao: mackerel is brined and air-dried overnight, then pan-fried or grilled, which renders the fat, firms the flesh, and produces a flavor entirely different from fresh mackerel.

The Su'ao District Fishermen's Association website explicitly positions itself as 'the hometown of mackerel' and states that Nanfang'ao holds the top mackerel catch volume in Taiwan year after year. The primary reason is that Taiwan's eastern offshore waters sit precisely at the convergence zone of the Oyashio and Kuroshio currents, concentrating migratory fish schools. Since 1997 the fishermen's association has organized the 'Nanfang'ao Mackerel Festival' (jointly promoted by Yilan County Government and Su'ao Township Office), featuring direct-from-port sales and harbor tours — one of the few local festivals in Taiwan built around a single fish species.

How to eat it like a local

Local knowledge

Information compiled from the Yilan County Government's Bureau of Commerce and Tourism, local township farmers' associations, and large-scale public reviews. Sponsored listings have been filtered out. Photos will be replaced with channel-exclusive footage after Dio's on-site shoot.