Diners praise Changhua oysters for chewy texture, freshness
Diners praise Changhua oysters for chewy texture, freshness
2025-09-08
Recent typhoons and heavy rains have even affected the oyster industry, making them smaller while also driving up costs by 150%. Local businesses are hurting, but they also say that the grilled oysters from the Fangyuan seashore in Changhua are particularly delicious. Every year after March until the Mid-Autumn Festival is the best time to eat fresh grilled oysters.
Fresh pearl oysters roast on an open grill, each one freshly caught and bursting with flavor.
Yeh Chun-hsin
Diner
When opening it—well, when it’s already slightly open—we can use tongs to pry it apart. Check if it’s still transparent or has this color. That means it’s cooked and ready to eat.
Expert grillers know that when the shell has opened just slightly, it can be pried apart, then it should be grilled a little longer until it’s fully cooked. They say that oysters from Fangyuan are particularly delicious.
Yeh Chun-hsin
Diner
The grilled oysters here are chewier. The ones from Dongshi are also pretty good. They just have different textures. If you like them chewier, I suggest getting them from Fangyuan.
This restaurant is in Changhua County’s Fangyuan Township. Oyster farming is prevalent here. Along the roads, you can always see scores of residents shucking oysters. But due to climate change, the costs have been higher this year.
Hung Chang-chih
Business owner
Compared to previous years, the cost of oysters has gone up around 150%. Like this bucket I have here, before it would have cost around NT$100. But now, a bucket like this is nearly NT$250.
Hung said that for them to taste good when grilled, the oysters need to be rinsed with seawater first to keep them fresh. Every year after March until the Mid-Autumn Festival is the best time to eat fresh oysters. The northeast monsoon strengthens after the holiday, and the size of oysters will be affected by the changing weather.
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#oysters #grilledoysters #aquaculture #food #Changhua #Fangyuan #farming #MidAutumnFestival #climatechange
吃現撈! 芳苑蚵仔Q彈有嚼勁 "蚵殼微開"烤出鮮滋味
2025-09-08
受到颱風和大雨的影響，連帶讓養殖在海邊的蚵肉出現變小的情況，成本價格還比往年漲了150%，讓業者大喊快要吃不消。不過，業者說，彰化芳苑海邊的烤蚵吃起來特別鮮甜，蚵肉吃起來有Q彈的嚼勁，每年三月過後到中秋節間，都是品嘗烤蚵最好的時間。
鮮美的珍珠蚵放在烤網上，每一顆都是現撈，吃起來鮮甜又肥美。
[[民眾 葉俊炘]]
“盡量它打開了時候，就說已經有微開的時候，我們就可以幫它把它用夾子，把它做一個掰開的動作，看它沒有透明，反成這種顏色，算是烤熟了就可以吃了。”
老饕烤蚵教學，只要看到蚵殼微微開了就能掰開，建議還是要烤到全熟，民眾說芳苑產的蚵仔，吃起來特有Q勁。
[[民眾 葉俊炘]]
“這邊的烤蚵比較有嚼勁，東石那邊其實也不錯，只是它兩個口感，如果比較喜歡Q彈的話，我會建議吃芳苑這邊的會比較好吃一點。”
這裡是彰化芳苑，當地盛產蚵，沿路都能看到居民在剝蚵工作，只是可能受到氣候影響，今年的蚵的成本價比起往年還要貴。
[[業者 洪章智]]
“目前的蚵價跟往年相比較，大概漲幅高達150%，以我手上這一盆蚵來講，往年它的成本大概在100塊錢，現在像手上的這盆蚵，它的成本大概就將近250塊了。”
老闆說，烤蚵要好吃，牡蠣得先用海水沖洗才能保持鮮度，每年三月過後到中秋節前就是品嘗蚵的最佳時機，秋節後東北季風轉強，蚵肉就會受氣候影響，出現大小差別。
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