|Teng-feng Fish Crisps|
淡水魚酥 [Tamsui fish crisps] was invented in Tamsui by Mr 林水木 Lin Shui-Mu & Co of the fishball fame. They are made from fish harvested from Taiwan Strait, such as lizardfish, hairtail, and croaker. It is little known, however, that the choice of the ingredient fish in fact depends on catch of the season and the texture and flavor of the crisps therefore vary with each season.
Also, freshly ground whole fishes (with the heads and guts removed) are used in the manufacturing process. The paste is then mixed thoroughly with potato starch. Unlike cake-making, no baking soda or the like is added, since the fish flesh itself is a natural leavening agent. The fish pastes are mechanically extruded through a sieve to make short sticks which are then fried in palm oil and drained.
For decades, fish crisps have remained popular that have indeed withstood the test of times. Indeed, economically speaking, it was not always smooth sailing in Tamsui, and yet fish crisps have been on the market for nearly 50 years, Modernized by automated production, they are now even more widely available. For example, in addition to local sales and distribution in Taiwan, Mr Lin Shui-Mu's own Teng-feng Tamsui Fish Crisps are also available in Singapore, Hong Kong, China, and the US.
The locals usually enjoy them over tea, with Taiwan Beer, or even at breakfast. Of course, one can simply munch on them out of a bag:
|Teng-feng Tamsui Fish Crisps|