
【歡迎來到《河鮮海味》,你今天吃魚了嗎?】 台灣四面環海的海島國家,擁有豐富的海洋資源,養殖技術也十分發達,極為容易嚐到新鮮的海物,但因為飲食文化和消費習慣的改變,我們對於吃進去的河鮮海味了解又有多少呢? 懂吃懂說的達人、海洋大學水產養殖學系副教授黃之暘,在這裡帶你認識各種河鮮海味的知識和趣味秘辛、知道怎麼聰明挑,安心吃,掌握食令美味同時顧及產業環境生態。一起吃其然,吃其所以然。 🌟 加入會員專屬方案,成為「鱻味好友」解鎖更多專屬內容 →https://seafoodflavors.firstory.io/join 🏅 賀!「河鮮海味」榮獲 2025 PODCAST YEAR播客年會 優質聲音節目競賽 SDGs永續節目類【優勝】 📅 更新時間|台灣時間每週一早上八點 📩 合作邀約|sandshour.2022@gmail.com 🐟 「河鮮海味」IG|w... more
| Publishes | Weekly | Episodes | 45 | Founded | a year ago |
|---|---|---|---|---|---|
| Language | Number of Listeners | Categories | ScienceSociety & CultureNature |

《怪咖動物偵探》作者黃一峯老師,帶著他親手製作的標本、教具,和經營餐廳多年的媽媽所珍藏的罐裝「耳石」來到河鮮海味,來和大家分享生活裡、餐桌上的自然觀察。
自然觀察,其實不一定要往深山、海邊或野外跑。從菜市場開始,從家裡的餐桌開始,在吃進肚子之前,不妨先好好看看完整的魚、蝦、蟹、貝——牠們原本長什麼樣子?身體構造藏了哪些線索?邊吃邊看邊聞、邊觸摸邊拆解,都能有驚奇的發現!
除了餐桌上的觀察,最後,一峯老師還分享了錄製「上山下海過一夜」在綠島珊瑚叢裡遇見豆丁海馬生態小故事。
更多一... more
今年農曆年即將迎來馬年,這一集要和大家介紹一條在名字裡既有「馬」又有「魚」的魚種——馬頭魚。
馬頭魚的頭部線條近似方形、輪廓像馬頭而得名,依體色又常分紅馬、白馬與金面馬。盛產地以北部重要漁場——北方三島(彭佳嶼、棉花嶼、花瓶嶼)為主。
在台灣好魚排行榜俚諺裡,馬頭魚排行第八,在日本又有「甘鯛 」的美稱,肉質細膩、膠質跟脂肪的含量相對其他魚種多,無論是蒜燒馬頭魚,或是日式料理中經典的甘鯛立(笠)鱗燒,都是值得一試的滋味。
本集從名稱、產地到挑選與料理聊起,用這條「馬頭魚」提前祝福... more
🐟 2026/1/31 前訂閱會員早鳥優惠
加入我們:seafoodflavors.firstory.io/join
一起更深入的聊魚、識魚、吃魚!
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在夜市裡能輕鬆帶著走的海鮮類零嘴小吃——「燒酒螺」,是許多人從小吃到大的回憶,通常有不同的辣度可以選擇,邊走邊吸,總會不知不覺就把整袋吃光光。
燒酒螺主要使用的螺類,來自兩種不同的生長棲地:一類是淡水環境中的河蜷,另一類則是海生灘地上的螺類。早期多以人工採捕或撿拾蒐集為主,而隨著人力... more
🐟 2026/1/31 前訂閱會員早鳥優惠
加入我們:seafoodflavors.firstory.io/join
一起更深入的聊魚、識魚、吃魚!
______________
「黑喉」和「紅喉」名字相近,但從科屬、外觀到風味與價格,差異相當明顯。
黑喉產期長、供應量穩定,大小與價格隨季節不同,肉質具有蒜瓣紋理,乾煎、清蒸、紅燒都能展現鮮甜,是許多家庭最常見、價格親民的美味選擇。紅喉則生長於相對較深的海域,體水分含量高、肉質細軟,油脂豐厚且香氣濃郁,加上以延... more
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趕快追起來!
慚愧海島子民參見|雖然除了魚之外不那麼喜歡吃海鮮,但喜歡這種談食談體驗的節目,很拓展看生活的角度與方式
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河鮮海味 launched a year ago and published 45 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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