漁樂指南｜Southern Splash - Vol 2 2024

漁港，都是老人？ 不！

休閒漁業 新鮮人

他們有活力、有理想、有心思。

他們，希望傳承上一代勞碌大半生的心血， 還有珍貴的水上文化。

假日來南區，不少人想吃一碗「流記艇仔粉」，老闆流叔（林流）在艇上煮粉的片段間中在 社交媒體出現。流叔的孻仔、32歲的阿華（林海華），有感父親已年屆七旬，決定接棒煮艇仔粉。

他去年從內地訂造了一艘木船作為新的流動廚房，也是他送給爸爸的禮物。

銘記服務漁民初心 流記艇仔粉 第二代東主 林海華

阿華細說父親流叔與艇仔粉的故事：「爸爸約70年代從中山 來港定居，幫親戚在香港仔避風塘賣艇仔粉，後來親戚退下 他便接手。他40多年來在海上打拼，變成半個水上人，說話 也有水上音。」

阿華說，爸爸是靠著前輩的口耳相傳，掌握了烹調秘訣。

「艇仔粉的起源是為了滿足漁民的口感。漁民出海打魚期間 吃了很多魚，回到避風塘的家便很想吃肉，於是艇仔粉加入了 燒味，例如燒鴨、叉燒、雞（沒有燒鵝因較貴價）。」

「湯底也是水上人慣常口味，用大地魚（或稱「地寶魚」） 來熬。湯是靈魂，我爸爸多年來堅持自己煲，我現在接棒都要 學識，包括如何跟細叔伯買新鮮魚、劏魚、熬製等技巧都要 掌握。」

「艇仔粉是為水上人炮製的。近年有些人建議艇仔粉要加魚、 蝦、蟹，其實是錯的，希望大家理解其原意。」

踏實隨父學師

阿華兒時不理解父親的工作，甚至未嚐一口艇仔粉，「爸爸 覺得海上有危險，故沒帶我落船，他也沒將艇仔粉帶回家給 我吃，由當家庭主婦的媽媽照顧我們起居飲食。因此，我對 爸爸的工作很模糊。直至中學會考那年暑假，我上艇幫爸爸手 才開始接觸和觀察。那年是我第一次食艇仔粉，嘩，是上癮的 味道，原來咁好食。」

「爸爸每朝6時起床，買魚、買淡水、準備湯底、購燒味， 實際售賣的時間只有約4小時，之後是清潔，一日工時長達 12小時。」阿華說，父親雖然長時間工作，但一直很疼愛 一家六口。

阿華任職醫護人員，如何萌生接棒念頭？「約4年前，我意識 到爸爸老了，如果他日避風塘再沒有艇仔粉，便失去一大 特色。現在街上也有店舖賣艇仔粉，但在艇上賣有另一種 意義，那就是：服務漁民。」阿華說，漁民會打電話給流叔

購買，「爸爸便會駛隻艇去他們的漁船旁邊，他們要大碗啲、 燒味要多些，爸爸都沒所謂，大家吃得開心就好。」

「爸爸到今天仍覺得要優先服務漁民，我也會承繼他這份 初心，那是漁港的人情味。如果我們只賣給街客，漁民可能會 感到被忽略，難道要他們食海風嗎？我們不會放棄漁民的， 希望街客體諒。」

「如果失去粉艇，近半個世紀的南區漁港歷史、特色、風味， 也會一併消失。」

「爸爸交給我，那我希望繼續做好，保持爸爸的水準，現階段 專注做好湯底。我希望將艇仔粉介紹給多些人認識，因為很多 香港人甚至一些南區街坊也未聽過，這很可惜啊。」

「我送給爸爸的新木船，是在內地一塊一塊木造出來的，不是 現成買回，比西式船更具味道。爸爸辛苦了大半生，昔日購買 的都是二手船，如今終於可以擁有一艘新船。他非常開心， 常說：『好靚、好靚』。」阿華說，他會踏實地一步步學好 爸爸教他的，也會緊記：不忘初心。

- 流記艇仔粉新船

腥味中尋理想

四眼妹魚檔 第二代東主 王均泰

鴨脷洲市政大廈的「 四眼妹」 魚檔，由37歲的阿泰 （王均泰）和他戴眼鏡的 四眼妹母親一同經營。

「媽媽細個住在艇上，家境 不富裕，婆婆教她賣魚維持 生計。我6歲便幫媽媽在街 邊賣魚，也要學識劏魚， 一日走鬼幾次提心吊膽。

媽媽也會自製鹹魚賣，劏、 洗、醃一手包辦。」

阿泰兒時住在鴨脷洲唐樓，「記得我的鄰居是珍寶海鮮舫的 廚師，我媽外出賣魚時，他會照顧我飲食。他煮的食物很好吃， 我因此覺得做廚師很威風，對廚藝產生濃厚興趣。」

「能夠煮出令人開心的食物，是很有意義的事。所以一直 以來，我的夢想是做廚師。」

「我的學業成績不好，由細到大，別人看書，我看食譜。」

阿泰憶述他學廚經歷：「我首次報讀中華廚藝學院不獲取錄， 那我便去餐廳做侍應由低做起，一年後再報，獲取錄做廚師 學徒。畢業後我做了十多年西廚，試過專煮印度菜，後來 也開過餐廳，但生意未如理想。」

阿泰的餐廳結業後，他看到年邁母親工作辛苦，「約5年前， 我便決定回來幫媽媽打理魚檔，起初我沒有興趣的。」阿泰 最怕劏生猛魚，「我不忍心殺生，見到魚掙扎時很難受，

故我賣的都是剛死去的魚。」

堅持便有收穫

賣魚不容易。阿泰每朝6點起床，先到魚市場揀魚，安排 運輸後便趕回魚檔上貨，賣魚劏魚一直至下午，一周只能放假 一天。他笑言：「沒時間拍拖啊，賣魚，真要吃得苦中苦。」

阿泰直言，賣魚佬的腥味曾令他尷尬難堪，「坐車時，有小孩 曾大聲說：『點解呢個哥哥咁臭。』也有人掩鼻。如果放工 有約會，我要先回家成身大清洗，用很多洗頭水、沐浴露， 再噴香水。不過日子久了，發覺那腥味已滲入皮膚，洗不清。」

他已接受並甘願與腥味同行。「行行出狀元啊。慢慢發現， 在賣魚的過程中，我可以教客人煮魚方法，好玩！」阿泰如今 經營魚檔的理念，是結合賣魚和煮魚。

「我想將揀魚和廚藝連結起來，現在年輕一輩很多都不懂買餸 煮飯。大家來到我的魚檔，我可以和客人分享選魚、煮魚、 食魚心得，甚至歷史文化。試過有客人跟我的方法烹調成功後， 傳相片來感謝我，我覺得很有滿足感。」阿泰已在魚檔 找到他的樂趣，還有一個明暸他的女朋友。

「我仍很喜歡廚藝，或者將來有機會可再開餐廳，但現在於 媽媽的魚檔加入自己的煮食理念，為客人提供多些服務，堅持 下去，定有收穫。」阿泰滿足笑道。

為父親圓願 東京屋魚餌 第二代東主 沈建豪

位於香港仔大道的「東京屋魚餌」第二代東主沈建豪，承繼了 父親的心血。

「我以前做救護車主管， 2019年爸爸患癌症，我立即辭職 回來幫手，讓爸爸可以放心醫病。」沈爸爸2023年離世。

阿豪如今帶著爸爸的遺願和囑咐，延續至親的夢想。

「我出世一年後，爸爸在1983年開舖，先做水族生意賣不同 種類的觀賞魚。爸爸不是漁民，他做過多種職業例如職業司機 等等，後來按興趣創業。幾年後，坊間興起釣魚，爸爸便轉營 賣釣魚用品，他也喜歡釣魚。」為何叫「東京屋」？「起初 爸媽分租了親友的時裝店舖位，時裝店名是東京屋，那就共用 這個名字。後來才搬到現舖的位置。」

「我們的經營策略，是主打售賣新鮮生餌，例如：紅蟲、青蟲、 蝦等。釣友晨早出發，每朝8時便開店(假期7時)。釣友 喜歡購買生餌，因生蝦、蟲識跳和游，其腥味也特別吸引魚。

我們花很多心力打理生餌，要確保溫度、水質、氧氣、過濾等

控制得好。爸爸也按相關原理做了一個蝦池養蝦，方便客人 不用先篩走沙再拿起蝦，可在池中慢慢揀。」

「市場上賣生餌的店舖不多，加上我們做了40多年有口碑， 有些客人會專程由遠地區來購買。」阿豪記得，爸爸每晚7時 才收舖，周六日也不休息。如今，他也一樣。

顧客也是朋友

阿豪由細到大都是南區街坊，「爸爸和客人是朋友關係。記得 昔日有客人釣了大蘇眉，邀請我們一起去酒樓品嚐。爸爸曾 釣過一條大青斑，報章也有報道（左），他之後和友人大快 朵頤。」

「曾有客人把親手醃製的鹹魚送給我們，我們以生餌回禮。」 他說，父親和客人常常在店內交流釣魚經驗和心得，「不少 客人在我小時便來幫襯至今，我結婚也有來飲，大家關係 好好。」

「爸爸好犀利，80年代在區內開業的同類舖頭，差不多只剩下 我們一間。他成日將舖頭掛在口邊，曾跟我說：『唔好成日出街， 多些在舖頭呀！』」

阿豪有感自己的釣魚技術和熱誠，比不上爸爸。為何繼承父業？ 「因為這是爸爸的心血，他也想交給我。我由細到大都覺得要 接棒，遲早都要返來。」現在阿豪和母親、妻子一起打理店舖， 他的三個子女間中也會落舖頭。一家人，一起吃飯、一起延續 父親在社區建立的人情，還有釣魚夢。

漁家嚮導可以因應老師的教學需要，為學校度身訂造以「社區、捕魚、漁民生活及 文化、海洋」等為主題的體驗、導賞、學習活動。邀請各位老師跟我們聯絡， 我們會因應你的需求，為你設計活動及學生學習內容。我們期待跟各位老師同學， 一同探索社區，遊歷漁事！以下是我們現有的學校活動。

為你度身訂造

學習體驗活動

活動內容

・ 走進本地魚檔，由漁民帶領下親自挑選魚類作烹調， 並介紹漁家飲食文化及食譜

中學體驗式學習 漁家美食製作班

漁家嚮導與中華廚藝學院聯乘，推出全港首個融合漁民 文化的廚務體驗工作坊，可讓學生認識可持續漁業發展， 同時輕鬆了解中式廚務行業，享受入廚之樂！

活動詳情

・ 在模擬的學習環境中，由專業廚師指導下進行實務操作 及烹調含漁家元素的食品

・ 參觀中華廚藝學院、國際廚藝學院及T酒店的設施， 簡介學院廚藝課程，親身體驗中式廚務運作

日期 ：逢星期二至四（須預約） 時間 ：上午9時至下午1時（4小時） 建議人數 ：20-30人（包隨行領隊／職員／老師）

學習元素

漁樂指南

中小學價值觀教育活動 香港仔海陸導賞團．生命之旅

活動內容

漁家嚮導可帶領學生，漫遊香港仔避風塘的古往今來，重現香港 仔重要的歷史時刻，細說漁民在南區起錨小故事及社區演變進程， 讓學生親身體驗漁人乘風破浪的生活，走進他們的生命之旅。

・ 從課室走入「香港八大漁港」之首香港仔，建構獨有的 海陸經歷

・ 透過於社區實地考察，加深對中華文化和傳統習俗的 了解

・ 培養尊重不同文化的正面的價值觀和態度

・ 刺激學生思考漁業發展的前景，促進漁民聆聽 學生的意見

・ 引導學生建立多元社區概念，感悟自身與社區的關係， 提升學生的擁有感

・ 探索學生的事業抱負和終身學習方向

學習元素

・ 親身運用多感官探索全港最大型的魚市場

・ 聆聽漁民故事，探究漁民社群的文化意義

・ 自主探索街市，認識漁民飲食文化

・ 思考漁業的重要性，建立對漁業正面的價值觀和態度

相關學科/ 學習領域/ 課程範疇

・ 培育價值觀與態度 （包括：堅毅、尊重他人、 責任感、國民身份認同、承擔精神、誠信、關愛、守法、 同理心和勤勞）

・ 個人、社會及人文教育 （包括：常識科、生活與社會課 程、公民、經濟與社會、旅遊與款待等）

・ 生涯規劃、升學及就業輔導活動

・ 公民教育及公民與社會發展科

・ 課外活動及其他學習經歷

中學全方位學習活動 香港仔有魚市場．近海得食

活動內容

漁家嚮導可帶領學生，深入香港仔魚類批發市場，介紹魚市場的 日常運作，了解海產來源到運送過程，以至香港漁業發展及文化。 更會同遊鴨脷洲街市，即席講解分辨海鮮類別、挑選優質海產及 保存方法等，認識「從大海到餐桌」的飲食概念。

相關學科/ 學習領域/ 課程範疇

・ 個人、社會及人文教育（包括：生活與社會課程、公民、 經濟與社會、旅遊與款待等）

・ 科學教育及科技教育

・ 公民教育及公民與社會發展科

・ 以在地的視角去學習可持續漁業發展，如選擇本地環保 海鮮

・ 培育價值觀與態度 （包括：堅毅、尊重他人、責任感、 承擔精神、同理心、勤勞等）

・ 課外活動及其他學習經歷

查詢詳情

電話：3611 5196

電郵：program.thefisher@kaifongtour.com

漁家嚮導 活動多籮籮

海上真人圖書館　 有請上船．探望漁家

漁家嚮導在2024年1月13及14日，於香港仔避風塘舉辦的「海上真人圖書館 — 有請上船．探望漁家 」活動，反應熱烈， 報名滿額之餘，當天更有不少人來排後補位。

四位屬水上人的漁家嚮導活動 帶領員，在舢舨上訴說在大海 的成長故事。

主題包括：

快樂童年擢晒汪： 兒時艇上遊戲

我有靚衫著埋街：

昔日水上姑娘時裝show

大撈便有好嘢食： 艇上煮食秘聞

等我教你點開新： 捕魚工具大曬冷

其中一位帶領員、80後水上人阿欣，她在活動中回味在海上渡過的快樂童年。她向參加者說： 「我細個屋企無錢買玩具，船上 物資貧乏，但我會找到娛樂自己的方法。」她難忘兒時在住家艇上，和一班小朋友一起用魚絲放膠袋，「就像放風箏一樣， 好好玩！」

「我長大後明白，快樂與否，不在乎你擁有多少，而在於你是否知足。」阿欣童年時經常玩到「擢晒汪」（水佬話）：樂極忘形。

活動多籮籮

漁家嚮導ｘ黎諾維「海魚學堂」

漁家嚮導邀請到《香港街市海魚圖鑑》作者黎諾維（Keith），聯同我們的活動帶領員，和參加者一同走進香港仔魚類批發市場， 認識魚市場運作，以及場內不同的魚類。

活動中，帶領員Ben及Michael 先介紹魚市場歷史，並讓參加者思考：「究竟我們 日常吃的海鮮，由大海到餐桌的過程中，需要經過哪些地方？」兩人之後介紹魚市場 的運作及設施。Keith手握一條條冰鮮魚，生動講解魚類的大小和生長環境之關連， 猶如一本發聲「海魚活字典」。

Keith帶來數條在街市常見的海魚，例如黃腳鱲、䱛仔等，邀請參加者嘗試觸摸 魚身和魚鱗，希望大家能透過觸感了解各類魚種，從而學習如何挑選較新鮮的魚。

參加者踴躍發問，向Keith和活動帶領員請教揀魚及食魚心得。

漁家嚮導ｘ海洋公園「海陸之旅」

漁家嚮導早前與海洋公園合作，邀請公眾來南區細聽我們的活動帶領員，細說昔日 海上生活故事及水上人文化，之後再到海洋公園學習海洋知識，繼而可留在園內繼續 遊覽，玩足全日。

有參加者在香港仔避風塘，近距離目睹難得一見的區內漁民，以搖櫓捕魚。搖櫓上的 老人用雙手來回搖動櫓柄使船隻前進，船上另一人則專注運用手上的泥艋籠，見他 又收又放，不久之後就捕獲十多條泥艋。

搖櫓在當今的避風塘已不常見，昔日搖櫓尤如水上的士，接載居於住家艇的水上人 往返岸上，故不少水上人也懂得搖櫓技術，可得要花點力氣才能前進！

公眾講座

漁家嚮導曾舉辦的公眾講座，包括：

「漁業與城市：香港仔漁民的 經驗」講座，由王惠玲博士 （資深口述歷史研究員）、 鍾容波先生（現役單拖漁民）， 講解香港仔漁民的捕魚經驗。

兩位講者關注大自然資源並非無窮無盡，歷年間大量捕魚致 出現漁場枯竭、漁穫大減，呼籲：「大家真的要愛護海洋， 避免過度捕撈。」 他們指，雖然漁業面對不少挑戰，但希望 薪火相傳，有更多年輕人願意加入帶來生機，並提出建議冀為 漁業集思廣益。

「休閒漁業作為一門生意 — 資深營運者經驗及分享 對談會」，邀請到南丫島及西貢 的資深營運者 ── 南丫島 原居民、生命叢林協會創辦人 陳詠楓Wendy；香港珍珠養殖協會的負責人王俊傑David， 分享他們經營休閒漁業事業的歷程、挑戰及機遇。兩人都關注 海洋保育及可持續發展，並把握機遇開創教育項目，以休閒 漁業培育青年。

Are fishing ports only for the elderly? Of course not! Meet the new generation in fishing ports!

They are brimming with energy, dreams, and ideas. They aspire to carry forward the hard work and precious fishery culture of the previous generation.

Many people visiting the Southern District on weekends enjoy a bowl of sampan noodles from Lau Kee, owned by Lau Lam, also known as Uncle Lau. Uncle Lau occasionally appears on social media through videos capturing him cooking noodles on his sampan. Given that his father is already in his seventies, 32-year-old Aydan Lam, the youngest son, decided to take over the business. Last year, he custom-made a wooden boat from the Mainland as a new mobile kitchen, which also served as a gift for his father.

Dedication to Serving Fishermen:

The Story of Aydan Lam, Second-Generation Owner of LAU KEE SAMPAN NOODLES

Aydan shared the story of his father, Uncle Lau, and their journey with sampan noodles: "My father came to Hong Kong and settled here in the 1970s from Zhongshan. He started helping his relatives sell sampan noodles at the Aberdeen Typhoon Shelter. When they retired, he took over the business. Over the past 40 years, he has been working on the sea and has become a part of the “Sui Sheng Yan” community (people who live on the waters), even speaking with their accent."

Aydan mentioned that his father learned the cooking secrets through oral transmission from his predecessors. "The origins of sampan noodles were to satisfy the appetites of fishermen. Fishermen consumed a lot of fish during their fishing trips at sea, so when they returned to their homes at the typhoon shelter, they craved for meat. That's why sampan noodles are prepared with roasted meats such as roasted duck, barbecued pork, and chicken.” However, roasted goose is not included due to its higher price.

"The soup base is also tailored to the taste preferences of Sui Sheng Yan, made by simmering flounder fish. The soup is the soul of the dish. My father has insisted on making it himself for many years, and now that I've taken over, I have had to learn the necessary skills from experienced uncles, including sourcing fresh fish and mastering the techniques of cleaning and simmering."

"Sampan noodles are specifically crafted for Sui Sheng Yan. In recent years, there have been suggestions to add fish, shrimp, and crab to the dish, but that's actually incorrect. I hope everyone understands its original purpose."

Following Father's Footsteps with Solid Determination

Aydan did not understand his father's occupation when he was a child, and he had never tasted sampan noodles. He explained, "My father was concerned about the dangers of being at sea, so he never took me on the boat, and he didn't bring sampan noodles home for me to try. My mother was a homemaker who took care of our daily lives and prepared our meals. Because of this, I only had a vague understanding of my father's work. It wasn't until the summer I took HKCEE that I started to help my father on the boat and observe his work. That year was also the first time I tasted sampan noodles - and wow, they were addictive. I realized how delicious they were."

"My father wakes up at 6 a.m. every morning to buy fish and fresh water, prepare the soup base, and purchase roasted meats. The actual selling time is only about 4 hours, and afterward, there's the cleaning. His workday can be as long as 12 hours." Aydan said. Despite the long hours, his father always values their family of six.

As a healthcare professional, how did Aydan develop the idea of taking over the business? "About four years ago, I realized that my father was getting older. If one day there were no more sampan noodles at the typhoon shelter, a significant characteristic would be lost forever. Although there are now shops

selling sampan noodles on the streets, there is a different meaning when served on a sampan, and that is in serving fishermen," Aydan shared. Fisherfolk would call Uncle Lau to place their orders. “My father would then sail the boat to their fishing vessels. Even when they request larger portions or more roasted meats, my father doesn't mind at all. The most important thing is that everyone enjoys their meal.”

"My father still believes in prioritizing service to fishermen to this day, and I too will carry forward this original intention. It's the human touch that makes the fishing port community special. If we only sell our dishes to customers on the street, the fishermen might feel neglected. Should we feed them with just the sea breeze? We won't abandon our fishermen, and we hope that customers on the street will understand."

"If we lose sampan noodles, nearly half a century of history, uniqueness, and flavors of the fishing port in the Southern District will disappear as well." "My father entrusted this to me, and I hope to maintain the high standards set by him. At this stage, I am focusing on perfecting the soup base. I hope to introduce sampan noodles to a wider audience because many Hong Kong people, even some of our neighbors in the Southern District, have never heard of it, and that's a pity."

"I gifted my father a new wooden boat that was built piece by piece in mainland China, rather than being bought ready-made. It has more character than a typical Western-style boat. My father has worked hard for most of his life and could only afford second-hand boats in the past. Finally, he has a new boat that makes him very happy. He often says, 'It's so beautiful, so beautiful.'” Aydan is determined to learn diligently from his father's teachings and remain steadfast in remembering his original intention.

- The new boat of Lau Kee sampan noodles

NAVIGATING IDEALS AMIDST THE FISHY SCENT

The Story of Dante Wong, Second-Generation Owner of 四眼妹魚檔

The fish stall 四眼妹 (pronounced as Sei Ngan Mui in Cantonese, meaning Glasses Girl) in the Ap Lei Chau Municipal Services Building is operated by 37-year-old Dante Wong and his bespectacled mother.

"When my mother was young, her family lived on a boat. They were not wealthy, so my grandmother taught her how to sell fish to make ends meet. I was only six years old when I started helping my mom sell fish on the street. I had to learn how to clean and prepare the fish too. We had to dodge the law enforcement several times a day, which really made me nervous and scared. My mother also made salted fish herself, taking care of the whole process from cleaning to marinating."

Dante grew up in a tenement building in Ap Lei Chau. "I remember my neighbor, who happened to be a chef at the Jumbo Floating Restaurant. Whenever my mother went out to sell fish, he would take care of my meals. The food he cooked was delicious, and it made me realize just how impressive being a chef can be. I developed a strong interest in culinary arts because of this."

"Cooking food that brings happiness to people is so meaningful. That’s why my dream has always been to become a chef."

"My academic performance wasn't good. From a young age, while others were buried in books, I was busy reading recipes," Dante recounted his culinary journey. "I applied to the Chinese Culinary Institute for the first time but they turned me down. So, I started working as a waiter in a restaurant and worked my way up. After a year, I applied again and this time, I got accepted as an apprentice chef. After graduating, I worked as a Western chef for over ten years. There was also a phase I specialized in Indian cuisine. Later on, I opened my own restaurant, but the business didn't go as well as expected."

After his restaurant closed down, Dante witnessed the tireless efforts of his elderly mother in managing the family's fish stall. "About five years ago,

I decided to help my mother with the fish stall, although I had no interest in the business at first." The major challenge for Dante was the process of preparing live fish for sale. "I can't bear to take lives, and it's difficult for me to see the struggles and suffering of the fish. That's why I choose to sell only fish that have just died."

Persistence Leads to Rewards

Selling fish is a tough job. Every day, Dante wakes up at 6 a.m. and heads to the fish market to select the freshest fish for his customers. After arranging delivery, he rushes back to his stall to stock up on his inventory. Dante spends his entire day selling and prepping fish until the afternoon, with only one day off per week. He jokes, "I don't even have time for dating. Selling fish is such a demanding and challenging job."

Dante used to feel ashamed due to the scent of fish. "Once, while on a vehicle, a child loudly shouted, 'Why does this guy smell so bad?' Some people even covered their noses. If I had a date after work, I had to go home first and thoroughly clean myself, using lots of shampoo and shower gel, and then spray perfume. However, over time, I came to realize that the fishy scent had seeped into my skin and couldn't be washed away."

He has now fully accepted and embraced the smell of fish. "There's a lid for every pot. As time went on, I discovered that while selling fish, I can also teach customers how to cook them, which has become enjoyable!" Dante's current approach to running the business is to combine fish sales with cooking.

"I want to bridge the gap between selecting and cooking fish. Nowadays, many young people lack knowledge of how to buy ingredients and cook. When people come to my fish stall, I share my expertise in selecting and cooking fish, as well as related history and culture. I've had customers who successfully cooked delicious dishes using my techniques and even sent me photos to show their appreciation. It gives me a great sense of fulfillment." Dante has found joy in running the fish stall and has a girlfriend who understands and supports him.

"I still love cooking, and maybe in the future, if given the opportunity, I would consider opening my own restaurant again. But for now, I have integrated my cooking philosophy into my mother's fish stall, providing expanded services to customers. I believe persistence will eventually pay off." Dante said with a contented smile.

PASSING THE TORCH The Story of Charcoal Sum, Second-Generation Owner of TOKYO HOUSE Fishing Equipment Company

Sum,

"I used to work as an ambulance supervisor. In 2019, my father was diagnosed with cancer, and I immediately resigned from my job to help him with his business so that he could focus on his treatment." Unfortunately, Charcoal's father passed away in 2023. Now, Charcoal is carrying forward his father's wishes and instructions, continuing the legacy of his father's dream.

"My father opened his shop in 1983, a year after I was born. At first, he sold different types of ornamental fish as an aquarium business. My father was not a fisherman; he had worked in various professions such as a professional driver. He later started this business because of his interest. After a few years, fishing became popular, and so my father switched to selling fishing supplies. He also enjoyed fishing himself." Why is it called Tokyo House? "Initially, my parents sublet a fashion store from relatives, and the name of the fashion store was Tokyo House. We just kept sharing that name. Eventually, we relocated to the current store.”

"Our business strategy is centered around selling fresh live bait, such as red worms, green worms, and shrimp. Anglers typically start their fishing trips early in the morning, and we open our store at 8 a.m. During holidays, we open at 7 a.m. Anglers prefer live bait because the movements and scents of live shrimp and worms attract fish. We take great care in maintaining the quality of our live bait, ensuring proper temperature, water quality, oxygen levels, and filtration. To make it more convenient for our customers, my father created

a shrimp pond where customers can select live shrimp without having to sift out sand beforehand."

"There aren't many shops in the market that sell live bait. Also, thanks to our solid reputation built over the past 40 years, some customers are willing to travel from distant areas to purchase from us." Charcoal recalls that his father used to close the shop at 7 p.m. every evening and didn't take weekends off. Today, Charcoal continues to follow the same practice.

Lifelong Customer Friendships

Charcoal has always been a kaifong in the Southern District. "My father had a friendly relationship with his customers. I remember one customer who once caught a big Napoleon fish and invited us to a restaurant to taste it together. There was also a time when my father caught a large Green Grouper, which even made it into the newspapers (left). He shared a delightful feast with his friends, savoring the fish."

"There was a customer who gifted us homemade salted fish, and we gifted them live bait in return," Charcoal shared. His father and the customers often exchanged fishing experiences and insights at the shop. "Many customers have been supporting us since I was young. Some even attended my wedding. We have built a strong and wonderful relationship."

"My father was brilliant. Among the similar shops that opened in the district in the 1980s, ours is one of the few that have stood the test of time. He always had the shop on his mind, constantly talking about it. I remember him telling me, 'Don't spend all your time going out, dedicate more time to the shop!'"

Charcoal feels that his fishing skills and enthusiasm cannot compare to his father's. Yet, why did he choose to continue his father's business?

"Because this is my father's hard work, and he wanted to pass it on to me. Since I was young, I've always felt a sense of duty to take over someday. It was inevitable." Alongside his mother and wife, he manages the shop, and occasionally, his three children lend a hand. As a family, they stand united, upholding the cherished relationships their father built within the community and carrying on his fishing dream together.

Charcoal

the second-generation owner of Tokyo House Fishing Equipment Company located on Aberdeen Main Road, has inherited his father's hard work.

The Fisher offers customized guided tours and experiential learning activities exclusively created for schools to explore themes such as community, fishing, fisherfolk's lives and culture, and the ocean. We can develop content and design activities based on your teaching requirements to meet your learning objectives. We warmly welcome inquiries from teachers and schools, and we look forward to exploring the community and setting off on a fishery adventure with you! Here are our current activities for schools.

CUSTOMISED LEARNING EXPERIENCE ACTIVITIES FOR YOU

What You Will Experience

・ Having interactive experience of selecting fish at local markets, guided by experienced fisherfolk, and learning about their culinary traditions and recipes

・ Learning to make seafood dishes in a cooking simulation under guidance from professional chefs

・ Visiting the Chinese Culinary Institute, International Culinary Institute, and T Hotel to explore a variety of culinary courses and gain firsthand experience of the kitchen operations of Chinese cuisine

Experiential Learning for Secondary Schools Fisherfolk's Cuisine Workshop

In collaboration with the Chinese Culinary Institute, The Fisher is launching the first-ever culinary experiential workshop in Hong Kong that combines fisherfolk culture. This workshop allows students to learn about sustainable fishery development while gaining an understanding of Chinese culinary industry and enjoying the pleasure of cooking!

Program Details

Date:

Time:

Recommended Group Size:

Tuesdays to Thursdays (Reservation required) 9:00 a.m. to 1:00 p.m. (4 hours)

20-30 people (including guides/ staff/ teachers)

What You Will Learn

Values Education

漁樂指南

Aberdeen Land-Sea Guided Tour: A Life Journey for Primary & Secondary Schools

What You Will Experience

In this guided tour, students can experience the adventurous and resilient lifestyle of fisherfolk by exploring the long-established Aberdeen Typhoon Shelter. They can discover significant historical moments in Aberdeen, listen to captivating stories about the roots of fishing communities in the Southern District, and learn about the evolution of the neighborhood over time.

Related Subjects/ Learning Areas/ Curriculum Categories

・ Creating a unique land-sea adventure outside the classroom by exploring Aberdeen, the head of the Eight Biggest Fishing Villages in old Hong Kong

・ Deepening the understanding of Chinese culture and traditional customs through field visits in the community

・ Cultivating positive values and respectful attitudes towards diverse cultures

・ Encouraging students to contemplate the future of fishery development and providing opportunities for fisherfolk to understand students' perspectives

・ Guiding students in building the concept of a diverse community, helping them recognize their connection to the community, and fostering a stronger sense of ownership

・ Exploring students' career aspirations and lifelong learning directions

What You Will Learn

・ Nurturing values and attitudes (including "Perseverance", "Respect for Others", "Responsibility", "National Identity", "Commitment", "Integrity", "Benevolence", "Law-abidingness" , "Empathy" , and "Diligence")

・ Personal, Social, and Humanities Education (including General Studies, Life and Society, Citizenship, Economics and Society, Tourism and Hospitality Studies, etc.)

・ Life planning, further studies, and career guidance

・ Civic Education and Citizenship and Social Development

・ Extra-curricular activities and Other Learning Experiences

Comprehensive Learning for Secondary Schools From Sea to Table and Everything In Between: Aberdeen Wholesale Fish Market Tour

What You Will Experience

The Fisher takes students on an extensive tour of the Aberdeen Wholesale Fish Market, providing them with a firsthand experience of its daily operations. During the tour, students will learn about the source of seafood, delivery process, and the development and culture of fisheries in Hong Kong. Furthermore, they will visit the vibrant Ap Lei Chau market and receive on-site explanations about seafood identification, pro tips for selecting top-quality seafood, and preservation methods. This will give them a thorough understanding of the "from sea to table" dining concept.

Related Subjects/ Learning Areas/ Curriculum Categories

・ Engaging all your senses in the exploration of Hong Kong's largest fish market

・ Listening to fisherfolk's stories and delving into the cultural significance of their community

・ Doing independent tasks while exploring the market to discover the culinary culture of fisherfolk

・ Developing positive values and attitudes towards the fisheries industry through reflection on the significance of it

・ Learning about sustainable fisheries industry development from a local perspective, such as practices like selecting local environmentally friendly seafood

・ Personal, Social, and Humanities Education (including Life and Society, Citizenship, Economics and Society, Tourism and Hospitality Studies, etc.)

・ Science Education and Technology Education

・ Civic Education and Citizenship and Social Development

・ Nurturing values and attitudes (including "Perseverance", "Respect for Others", "Responsibility", "Commitment", "Empathy" , and "Diligence")

・ Extra-curricular activities and Other Learning Experiences

Tel.: 3611 5196 Email:

THE FISHER's DYNAMIC

Human Library on Sea: Step Aboard and Explore the Lives of Fisherfolk

Our event, Human Library on Sea: Step Aboard and Explore the Lives of Fisherfolk, took place at Aberdeen Typhoon Shelter in Hong Kong on January 13th and 14th, 2024. It received an enthusiastic response, with all available spots filled and many people on the waiting list.

Our four facilitators from the “Sui Sheng Yan” community (people who live on the waters) shared their stories of growing up at sea on traditional sampans.

The themes included:

Childhood Games on the Boat

Cooking Secrets on Board

At the event, Yan, one of the facilitators born in the 1980s, reminisced about her joyful childhood at sea. She shared with participants, "My family couldn't afford to buy toys, and resources were limited on the boat. But I always found ways to entertain myself." She fondly remembered playing with fishing lines and plastic bags with other children on their house boats. She said, "It was like flying kites, so much fun!"

"As I grew older, I came to understand that happiness does not depend on how much you have but rather on being content with what you have," Yan shared. She often played until she was completely absorbed in joy during her childhood.

Stylish Ladies on the Water

A Fishing Gear Showcase

DYNAMIC EVENT HIGHLIGHTS

The Fisher x Keith Lai: Sea Fish Academy

The Fisher invited Keith Lai, the author of Hong Kong Market Sea Fish, to join our facilitators and lead an interactive tour of the Aberdeen Wholesale Fish Market. The goal of this activity was to familiarize participants with the operations of the fish market and introduce them to the various types of fish available.

Our guides, Ben and Michael, started the tour by introducing the history of the fish market and prompting participants to consider the different stages involved in seafood production, from the sea to the dining table. They also provided explanations about the operations and facilities of the market. Keith, a living sea fish encyclopedia, captivated the audience by raising freshly chilled fish, using them as powerful visual aids to vividly illustrate the relationship between a fish's size and its growth environment.

Keith showcased several commonly seen sea fish, such as yellow-finned sea bream and croaker, inviting participants to touch their bodies and scales. Through this tactile experience, participants could gain a better understanding of different fish species and learn how to discern freshness when selecting fish. The participants actively engaged with Keith and the other facilitators, eagerly asking questions and seeking advice on fish selection and cooking tips.

The Fisher x Ocean Park: Land-Sea Guided Tour

The Fisher partnered with Ocean Park to offer the public a captivating experience, delving into the stories of life at sea and the unique culture of the Sui Sheng Yan community, shared by our facilitators in the Southern District. Following the session, participants went on a visit to Ocean Park, where they deepened their understanding of valuable marine knowledge. The day continued with participants exploring the various attractions and activities in the park, making it an unforgettable and joyful day for everyone!

During the event, some fortunate participants witnessed a rare view: local fisherfolk skillfully using oar-propelled boats to fish in the Aberdeen Typhoon Shelter. An elderly fisherman on the boat proficiently controlled the oars, propelling the boat forward. Meanwhile, another fisherman on the boat expertly handled the rabbit fish traps. Within a short period of time, they successfully caught a dozen rabbit fish.

The use of oar-propelled boats has become less common in typhoon shelters nowadays. In the past, these traditional boats served as water taxis, ferrying the Sui Sheng Yan community between their houseboats and the shore. Therefore, many residents possess the skill of rowing with oars, which requires significant effort to propel the boat forward.

Seminars

The Fisher has organized seminars including:

"Fisheries and the City: Experiences of Fishermen in Aberdeen" featuring speakers Dr. Wong Wai-ling, an experienced Oral History Researcher, and Mr. Chung Yung Bor, a working stern trawling fisherman, delved into the fishing experiences of fishermen in Aberdeen and emphasized the finite nature of natural resources. They shed light on the concerning depletion of fish farms and declining catches over the years, urging all to cherish the ocean and avoid overfishing. Despite the challenges faced by the fishing industry, the speakers expressed hope for the industry's future by highlighting the transmission of traditions and the involvement of young people, who can bring vitality and fresh ideas for its improvement.

Dialogue session "Recreational Fisheries as a Business: Insights and Sharing from Experienced Operators" featured seasoned operators from Lamma Island and Sai KungWendy Chan, an indigenous inhabitant of Lamma Island and Founder of Life Jungle Association, and David Wong, Co-founder of Hong Kong Pearl Cultivation Association. They shared their experiences, challenges, and opportunities in running recreational fishing businesses. Both speakers emphasized marine conservation and sustainable development, seizing opportunities to create educational projects that cultivate youth engagement through recreational fisheries.

免費 取索 teG Y o urFree 「香港仔．鴨脷洲 休 閒 漁 業 尋 寶 圖 」

“Aberdeen & ApLei Chau Rec reational Fisheries Treasure Map”

邀請大家手握由漁家嚮導製作的「香港仔．鴨脷洲休閒漁業尋寶圖」， 來社區發掘和體驗與漁業相關的一系列「食、玩、學、遊」活動。

尋寶圖更附有互動遊戲，歡迎學校、社福機構、企業、公眾人士聯絡我們索取， 進行社區及休閒漁業教育活動。

登記並索取 Register and claim

We would like to extend an invitation to everyone to enjoy a series of "Eat, Play, Learn, and Explore" activities centered around the recreational fisheries in the neighborhoods of Aberdeen and Ap Lei Chau using our Aberdeen and Ap Lei Chau Recreational Fisheries Treasure Map! The map also features engaging and interactive games, making it a perfect educational and entertaining experience for schools, social welfare organizations, corporates, and the general public. Contact us today to receive your free copy!

徵集

請聯絡漁家嚮導

Contact us:

如果你保存了南區、水上人、漁民的舊照片、 物件、故事，希望你可跟我們分享，令珍貴 的社區文化得以保留及傳承。我們會將收集 到的珍品，記錄並與公眾分享。

To preserve and inherit the precious community culture, you are invited to share photos, objects and stories about the Southern District, “water communities” and fisherfolk with us. We will record, organize and share the valuable collected materials with the public.