[Daxiang Food Education Association] Milkfish Decomposed Baby 2.0 Fish-Eating Fish Decomposed Puppet

Cute fish, hard-working fish, fish you love to eat ★ 1 fish head, 1 fish maw, 2 fish skins, 4 fish fillets, 1 fish bone, and rare fish intestines and fish ridges. ★ No need to use a knife or clean, just tear open the devil's felt and easily become a fish dissection master. ★ Brand new look, remade. Each part is marked with Chinese and Thai characters, making it easier to identify and assemble. ★Exclusive fish storage bag to prevent fish from disappearing piece by piece. The Daxiang Food Education Association is committed to the education of nutritious lunches on campus. In 2021, it was inspired by the courses of the cooperative nutritionist and decided to make decomposed puppets of milkfish to present the special fish-eating culture of Taiwan. [Desktop fancy cutting, complete reproduction] The first time I witnessed milkfish being cut up at a street fish stall in Tainan, I felt a mixture of surprise and admiration. This is just an arm-long fish, but it is cut into so many parts with different textures and shapes. "Milkfish Decomposition" strives to reproduce this "creative" cutting method. In addition to common parts, rare fish intestines and fish ridges are also made. [Every cut is made with care] Every cut in the processing process is a display of skills and experience, based on the texture characteristics of different parts. When a professional processor cuts a fish, he or she will use several types of knives to increase efficiency. "Milkfish Disassembled" not only shows the specific cutting parts, but also simulates the actual cutting method and sequence, striving to show the invisible cutting process. [Those fish bones inspire the soul of cooking - "Milkfish in Perspective" folder] Why would a medium-sized fish be cut into pieces like this before being served in Taiwan, which is accustomed to eating whole fish? In fish-eating cultures around the world, certain fish that are popular among people have spines, and various cooking techniques for fish bones were born. The belly of the whole milkfish has the fewest bones. The remaining parts can be removed after removing the meat. We made a three-layer folder called "Milkfish in Perspective". By placing white paper in different layers, you can get a glimpse of the distribution of fish bones and how to deal with fish bones with knife skills. [It’s not just processing, it’s the revelation of a century-old fate - "Milkfish, a Hundred Years of Time" small booklet] Why it is cut is a mystery, and why it is necessary to eat a fish with so many spines and so troublesome to process is another big mystery. Milkfish are widely distributed in tropical and subtropical waters of the Indo-Pacific region, but are not popular in most countries. Except for Taiwan, Southeast Asia and some small islands in Oceania. These small islands are particularly fond of milkfish and have developed breeding techniques early on. Taiwan's current milkfish culture is the product of changes in production and consumption structures over the past century. "Milkfish Decomposition 2.0" comes with the small booklet "Milkfish: A Hundred Years of Time", which allows you to have a glimpse of the various experiences of milkfish in the fields of nature and humanities.