宜蘭 東澳烤飛魚
宜蘭 東澳烤飛魚
相機: Canon 5D Mark II
鏡頭: Canon EF 16-35mm f/2.8L II USM
Canon EF 50mm F 1.8II
東岳部落沒有靠近海邊,其飛魚是跟東澳粉鳥林漁港購買的。東岳飛魚跟蘭嶼是有差異的,蘭嶼是將飛魚剖開曬乾。而東岳是飛魚去除內臟和魚鰭後,抹上鹽巴做初步處理,再利用s掛勾掛在特有燒烤桶上烘烤15小時,烘製成魚乾。
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{:02_006:}{:02_006:}{:02_006:} {:01_069:} {:02_006:}{:02_006:}{:02_006:}{:02_006:}{:02_006:} {:02_006:}{:02_006:}{:02_006:} 飛魚
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