The third treasure, oilfish roe, looks a little like mullet roe, but is larger and thicker. It is prepared by marinating, pressing then drying. Thinly sliced and served with garlic oil and daikon, the roe makes a delicious treat that is slightly gelatinous in texture.
至於東港的第三寶「油魚子」，外形較烏魚子大而厚，經醃漬過後，再壓實晾乾，把它切成薄片，加上蒜油、白蘿蔔一同入口，口感風味既香又Ｑ。