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"Harmyu" Salted Fish Event in Sai Ying Pun Presents History of Trade's Birthplace

"Harmyu" Salted Fish.

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West Side Salted Fish Story, an exhibit looking back on the history of "harmyu" (salted fish), is now open in Sai Ying Pun, apparently where the practice of salting fish first began. The address is Block 36A, Western Street, Sai Ying Pun.

The Sheung Wan and Sai Ying Pun areas of Hong Kong, reputed for dried fish, once flourished from the harmyu business. In the past century, as the areas have become a harmyu hub, harmyu shops have sprung up in such numbers as to make the streets smell so strongly of salted fish.

Harmyu has a distinctive aroma of fermentation and strong salty flavor. It is prepared in a variety of ways, such as steamed harmyu, as well as slicing, frying in garlic oil and then steaming to produce a fermented source called "harmyu jiang."

West Side Salted Fish Story presents information on Sai Ying Pun's thriving fishing industry, as well as the history of harmyu, such as the trade's growth, competition within it, and recipes. Also on display are an old abacus with a base plate, fishing cooperative signs and more, thus producing an authentic harmyu district atmosphere.

West Side Salted Fish Story is open from 10:00 a.m. to 1:00 p.m. and 2:00 pm. to 6:00 p.m. and closed on Sundays, Mondays and holidays. The exhibit will be open until June 22.

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