Open up a book of Taiwan seafood recipes or maps of Taiwan fishing grounds, and you will find crimson crab from Penghu, mackerel from Nanfang'ao, milkfish from Tainan, and sashimi from Tungkang. At high-grade banquets there's everything you can imagine, from Norwegian salmon and Thai shrimp to French raw oysters and Japanese-style "ice fish." No wonder seafood gourmands declare that this is the best of times for seafood-lovers.
打開台灣的海鮮食譜與海鮮地圖，澎湖的旭蟹、南方澳的龍腸、台南的虱目魚、東港的生魚片；高檔餐廳裡，挪威的鮭魚、泰國的紅蟳、法國的生蠔、日本的冰魚應有盡有，無怪美食家紛紛表示：「現在是吃海鮮最幸福的年代。」