Savor world-class grouper delicacies as hotels collaborate to offer creative cuisine

Written by Li Xinyi, compiled and reported

The 2011 Taiwan Gourmet Food Exhibition will be grandly held from August 18th to 21st in Hall A of Taipei World Trade Center I, featuring a "Fresh and Healthy Cuisine Exhibition." This exhibition is also part of the "Grouper Culture Festival" series, which has been actively running from August to November this year. In Japan, the most important ingredient in sumo wrestlers' favorite pre-match dish, chanko nabe, is grouper, known for enhancing stamina and endurance. During the food exhibition, visitors can taste the deliciousness of grouper on-site.

Taiwan’s unique geographical latitude, environmental climate, and advanced aquaculture technology have enabled its farmed groupers to surpass those of other countries in terms of meat quality and overall excellence, earning recognition from international gourmets. According to FAO statistics, in 2009, global farmed grouper production reached 75,000 metric tons, with a value of $310 million. Among this, Taiwan produced 13,000 metric tons (approximately 17% of global output) valued at $104 million (33% of the global total value), ranking first in the world in value and second in production.

Additionally, from August 18th to September 18th, 20 restaurants across Taiwan will simultaneously hold a "Fresh and Healthy Cuisine Marketing Campaign." The Grand Hotel Taipei will offer "Parma Ham Grouper Roll with Lemon Cream Sauce and Summer Vegetables" priced at NT$960 +10%, Andaz Taipei’s Tian Xiang Fine Cuisine is NT$1280 per person +10% service charge, Taipei Grand Hotel’s Ginger Sliced Green Bamboo Shoots with Tiger Grouper is NT$1300 per fish, while Taipei Non-Ri Restaurant’s "Summer Seafood Extravaganza" lets diners experience an exquisite seafood feast with Steamed Sea Grouper priced at NT$980.