Seafood boiled in seawater

Last updated 2026-11-09 — The seafood boiled in seawater prepared by the Bai ethnic fishing families has a truly unique flavor. It’s nearly impossible to taste unless you’re on a fishing boat out on Erhai Lake. When not actively fishing, Bai fishermen moor their boats in calm bays, set up a charcoal stove on deck, place a bronze wok on top, pour in seawater, add a little refined salt, then put in freshly caught live archerfish—removing the gills and internal organs (but leaving the scales on)—and immediately boil them in the pot. In a separate large bowl, they roast dried chili peppers over a low fire until charred, grind them into a fine powder, and add chopped scallions, minced ginger, and some of the fish-boiling broth. They also take a chunk of salt from the bottom of the pot, heat it until red-hot, and toss it into the broth to create a spicy salt condiment. This dip preserves the fresh, original flavors of the fish. The flesh is tender, delicate, and nutritious, with a savory, spicy, and richly aromatic taste that’s truly unforgettable.