| Summary: | 碩士 === 台灣首府大學 === 休閒管理學系碩士班 === 107 === This study mainly aims to explore the distinctive culture of milkfish along the coastal area of Tainan in Taiwan. Through the cooperation with local aquaculturists and chefs and the integration of both professional aquaculture knowledge and culinary skills, the research has also focus efforts effectively in achieving innovative creation of new items of flavorful delicacy of milkfish, which makes a good chance for international visitors to reach better understanding of Tainan and to defy the traditional conception of the taste of milkfish.
The research methods involved field investigation, qualitative interviews, and survey questions. The development of menu engineering was inspired by stories collected from field investigation and culinary skills demonstrated by professional chefs in interviews; specialized organoleptic evaluation, based on a grading scale of six senses (color, plate presentation, creativity, texture, flavor, and overall performance) along with six columns of descriptive statements of advice on improvement for each of the six dishes (appetizer, soup, entrée, main course, savory, and dessert), was professionally executed by experts and specialists in food and processing related fields.
The study results offer pragmatic advice to researches and practitioners in this related field: First, “Milkfish Festival” is advised to be held under the collaboration with Fishermen’s Association and subcontractors. Second, grand banquet featuring well-known chefs from famous restaurants in Tainan will stand a good chance to successfully attract visitors and to stimulate consumption. Third, active marketing strategies for promotion of milkfish are strongly recommended for Tainan local government bodies and local Fishermen’s Association to boost tourism. Fourth, customized vacuum-packed cuisine of boneless milkfish produced by food processing manufacturer is the flagship product as a gift for diplomatic occasions. Fifth, launch events along with specialized organoleptic evaluation at internationally famous restaurants (such as RAW or Nihonryori RynGin) and reviews from political, business, and professional celebrities are powerful and effective strategies to enhance global awareness of the strong connection between milkfish and local culture in Tainan.
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