Salted fish is an acquired taste. Some people love its intense umami flavor. Others can’t stand its pungent smell.
Salted fish may not look like much, but the ingredient packs a punch. It became a Canton region specialty when fishermen in the past needed to find a way to preserve their fish without refrigeration. We visited Hong Kong’s last fishing village to find out how it’s made.
This is the new episode of our series about established mom-and-pop eateries in China, Hong Kong edition. In the next episode, we visit the last roasted meat factory that still uses an underground fire pit to cook their pork.
