Tungkang also produces oilfish roe, which is much larger and fleshier than the common black caviar. Pickling oilfish roe is really time consuming; it's cut into fine slices and then complemented with garlic shoots and daikon radish. The final product is smooth on the palate, and rich in flavor.
至於「油魚子」，比一般常見的烏魚子大而肥厚，醃製起來也特別花功夫，切成薄片後搭配蒜苗、白蘿蔔，入口油潤，齒頰濃香滿溢。