Fish Bar sits beside the Qixingtan coastline in Hualien County, facing the Pacific. Step inside and the rhythm of sea breezes and tides sets the mood at once. This fish-to-table education hall holds a collection of the day's catch alongside illustrated fish cards; participants gather around to sample fish dishes while embarking on a journey of learning about the ocean and the food it sustains. Founded in 2016 by Huang Wen Chi, Fish Bar has become one of Hualien's foremost hubs for seafood education.

At Fish Bar, the experience begins with taste—and reaches outward to connect ocean with culture. Over roughly two hours, participants sample seasonal catches from set nets or pole-and-line fishing: species common to eastern Taiwan's waters, including mahi-mahi, flying fish, and skipjack tuna. Dishes are kept simple—seared, blanched, or lightly seasoned—to preserve the natural sweetness and richness of each fish. Flying fish appear seasonally along Taiwan's east coast, traditionally sun-dried—a practice with deep cultural roots among the Tao (Yami) people of Orchid Island—or simmered into broth. Mahi-mahi, firm-fleshed and clean in flavor, works equally well sliced and seared or added to soups. Through these unfussy, fishing-village cooking methods, participants come to understand the ocean's seasons and the cycles of its resources.

Catches Labeled by Source and Harvesting Method

The cards and interactive elements on the table translate fish knowledge into conversation—covering names, habitats, and migration routes to build familiarity with each species. The learning extends beyond facts, connecting participants to the fishing culture along Hualien's coast. Set net fishing, which follows the natural migration patterns of fish schools, is considered one of the more environmentally sound harvesting methods in the region. Fish Bar works with local fishermen to select species aligned with sustainability principles; each catch is labeled with its source and harvesting method, making every dish fully traceable.

Beyond the in-person experience, visitors can continue learning through an online database, turning a brief encounter with food into an ongoing relationship with the sea. For the Fish Bar team, eating fish is not simply about savoring flavor—it is a way of coming to know the ocean anew. From choosing which species to how it is prepared, every decision connects back to the environment and the culture that surrounds it.

Fish Bar invites people to reconsider their distance from the sea. The next time visitors step into a market or sit down to a meal, they may pause a moment longer—identifying a species, asking where it came from, or making a different choice altogether. Experiences that begin at the table gradually take shape as new habits, and an understanding of the ocean that starts with a single fish dish slowly finds its way into everyday life.

☛ Fish Bar has been selected as one of the Ministry of Culture's inaugural 100 Culture Bases.