魚卵食物的光與影：談魚子醬、明太子和烏魚子

本研究的問題意識為魚卵食物發展為觀光禮品與食材的過程與困難為何，藉此探討海洋食材與觀光和生態之問的關係。研究內容由三部分構成，首先探討世界魚卵食物與產業的發展情形；其次從眾多魚卵食物中篩選出歐美的「魚子醬」，日本博多「明太子」以及台灣「烏魚子」作為案例，分析三種不同魚卵食物的品牌和價格形成過程，及其在觀光食材中的定位。最後，進一步探討漁業與生態保護之間的關係，以及生態困境對產業發展造成的局限，以及食物品牌的各自對策。研究結論以價格最高的魚子醬為理想案例，認為其透過皇室的護漁行動，在確保魚類的永續生產同時，確立美食的品牌與價格。透過護漁永續經營的做法，是大陸沿岸烏魚子產業可學習的典範。

關鍵字

魚卵產業；明太子；烏魚子；魚子醬；海洋永續與文化

並列摘要

The aim of this paper is to investigate the relationship among cuisine, tourism and ecology by exploring the process and challenge of how roe foods become souvenirs. To this end, this study consists of three sections: first, the history of how roe foods' industries developed is briefly introduced. Secondly, three kinds of roe food- Russian caviar, Japanese Meitaiko (Pollock roe), and Taiwanese mullet roe are used as examples to discuss the marketing thinking roe food based on their branding, pricing and positioning strategies. Finally, the dilemma of fishing industry and environment protection was also investigated to understand more about how the brands face problems of fish stocks and the difficulties of industry development. The results reveal that under protection from Russian royal family and government, not only sturgeons could sustainable development, but also the brands and price of caviar could be guaranteed. To make the mullet roe business sustainable, that is a good model to learn from.

並列關鍵字

Roe business ； Meitaiko ； mullet Roe ； caviar ； subsistence and culture of the sea

國際替代計量

魚卵食物的光與影：談魚子醬、明太子和烏魚子

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