以前帶團進花蓮都會到七星潭的【柴魚博物館】，買一下當地的特產看一下柴魚文化，現在有了章魚燒DIY和刨柴魚片更是不能錯過，這可是花蓮限定，沒玩過別說你到過花蓮喔！限時優惠：雙人門票＋體驗課程只要299元喔！
Every time I take my tour groups to Hualien, Chinsing Tan Katsuo Museum is always the first stop we visit. It is very well-known for its Katsuo culture, you definitely cannot miss out Takoyaki (Octopus Balls) and Kastuo making while you are here.
博物館2017年在大火之中付之一炬，
整建期間以臨時貨櫃屋在原址側區駐點，
During the construction of the museum, temporary container houses are located at the site of the original site.
這10幾年來，每次到【七星柴魚博物館】，
都可以看到館方在進步和增加內容深度，
這次受到「Fun Taiwan Creative Life的單位」邀請，
讓Sky也相當好奇館方有增加了什麼新展區及活動，
Thanks Fun Taiwan Creative Life for giving me the opportunity to explore more about Katsuo culture in Hualien. The museum has gradually been developed for its facilities and activities since the past decade, now it mainly has four area, which are Culture Exploration Area, Ocean Resource Area, Katsuo Shredding DIY Activity Area and Souvenir Products Area. It will be introducing more as the following shown.
關於七星柴魚博物館
承襲日本製魚技藝與在台生根的海洋故事，2003年組織團隊進行資源彙整與運用，營照出一個具專業規模的產業文化館，同時為了更加落實產產業文化推動的實質意義，並將柴魚產業文化的教育和傳遞工作真正落實點(柴魚製程)、線(定置漁業)、面(魚類生態)的帶狀連結，讓『生活即是文化』不因結束而塵封消失，讓歷史得到見證，讓當地居民有個聚會回憶場所，也為了讓更多年輕朋友了解台灣這與海共生的海洋民族性，更為花蓮地區增添新文化風采。
About Chinsing Tan Katsuo Museum
Mr. Zong-Buo Yu, who is the curator of Chinsing Tan Katsuo Museum, came to Hualien with his friend twenty years ago. With their excellent fishing skills and experience of Katsuo making (Japanese style dried smoked skipjack fish), they begin their lives and career in a fish factory in Hualien.In the late 1980s, Mr. Yu concentrated on developing his main business—Jota Food Company, he no longer worked in the factory. In 2002, the factory wass officially closed due to Mr. Yu’s business partners’ retirement. In 2003, in order to preserve the local history and Katsuo culture in Hualien, Mr. Yu and his team had an idea to regenerate the factory into a museum, not only to provide a place for local residents to keep their history but also to promote the fishing culture to the young generation.
民國七十年代後期，余宗柏先生因專心於主要事業—「宗泰食品」的研發與管理，漸漸的淡出工場，民國九十一年七月，柴魚工場也在好友正式宣佈退休下走入歷史，從此「七星柴魚工場」這名詞，也僅成為七星潭居民茶餘飯後的回味話題了。 望著鉛華盡褪、沈寂蕭條的工廠，那些殺魚煮魚的忙亂景象，與高溫柴火劈啪響聲中夾雜的大聲對談，那些舊日日本人慕名來此選貨出口的繁盛景象…那些種種，彷彿昨日歷歷在目，當年72歲的余老不免開始思索，如何讓這引以為傲的漁場恢復昔日風采。
早期是單純的名產店變成柴魚博物館，
現在更加入了親子體驗DIY，讓七星柴魚變成花蓮必去的體驗館，
They turned a souvenir shop into a part of Katsuo Museum, and also provide DIY courses of making Takoyaki (Japanese octopus balls) and grating Katsuo.
門票50元可以折抵消費30元，所以門票其實才20元，
因此過濾很多素質不佳的遊客，旅遊品質提升相當多，
The entrance fee is NT 50, which includes NT30 that you can spend in the museum.
DIY柴魚小學堂的活動也是在這裡一併購買，
有趣味章魚燒及刨柴魚片，每一個體驗都是150元，
有五個課程時段10:00、11:30、13:00、14:30、16:00，
If you are interested in Katsuo DIY courses, you can also sign up and pay the fee here.
DIY courses—
- Making Takoyaki (Japanese octopus balls)
- Katsuo Shredding
Time Schedule—
10:00/11:30/13:00/14:30/16:00
入口就是【七星柴魚博物館】的文化展區，
博物館現址是由已歇業的柴魚工廠所整建而成，
原址所留下的低矮主建築體，更是別具特色，當走進保留完好的場內空間，
看著斑駁焦黑的煙燻室，撲鼻而來的柴魚香氣，
配合著解說員一一細數著柴魚技藝的文化，
- Culture Exploration Area-
This is the entrance of the museum, which used to be a fish factory. As you can see from the picture above, the museum kept the original wall design, and as passing through it, you will smell some Katsuo flavor which comes from a smoky room.
一樓針對柴魚製程軌跡做一系列完整性的展示與解說，
相傳早在1500年之前，古墳雄略天皇時期就已出現「堅魚」這個名詞了，
但當時的「堅魚」只是單純的利用生鰹魚加以曬乾或熟煮完後的乾燥品。
到了戰國時代，柴魚乾逐漸於民間推行，最後遂成為旅人出外的必備乾糧之一。
戰國時代，柴魚和酸梅都是士兵的食物並且逐漸推廣，
進而成為旅人必備的攜帶食品，
Main Floor: The History of Hualien Fishery industry and the processing of making Katsuo
Katsuo is originally from Japan, which means the smoked dried skipjack fish. It has been using for cooking for several centuries. Based on “Kojiki” (Record of Ancient Events), which is mentioned in Japanese Katsuo Association’s essay, “The History of Katuso”, the term “Katsuo” was used over 1,500 years ago, it was only cooked dried fish. During the Sengoku period in Japan, Katsuo became very popular, especially for travelers as it fits with much food and easier to carry.
底下也復刻著當時工人們添加柴火的過程，
This is a picture of showing where and how the workers put wood coal when they make Katsuo.
花蓮豐富的海洋魚種，特選台灣東部七星潭海域所捕獲3～4斤、
脂少結實之鯖科魚類為材料，包括有鯖魚、鰹魚、鮪魚等，
其中以鰹魚所製作出來的柴魚最為甘甜味美，
製作工程完全不添加任何防腐劑、辛香料，
所以對於最初魚種鮮度、脂肪含量格外嚴格要求，
因為脂肪量過多或太少皆會影響柴魚的成形、酸化與保存問題，
劣質品甚至會摻雜難聞的油漬味。
Hualien is very famous for its abundant fish kinds, such as mackerel, skipjack and tuna etc.. Skipjack makes the best quality of Katsuo without any preservative and artificial additive, so that you get to taste the original fish flavor. Besides, the fish fat in Katsuo is also one of the factors they may concern. Too much or less fish fat would effect Katsuo in terms of the form, the process of souring and the way to preservation. Poor quality of Katsuo would contain bad oily smell.
燻柴魚的木材也是關鍵之一，必須選用不含油脂與異味的樹種，
如：木麻黃、龍眼木、荔枝木、九芎、枇杷樹等，
The wood coal for making Katsuo is also one of the key factors to reach the best quality. It is very important to choose the wood coal such as longan wood, leechee wood, loquat wood, or any others without oil and unpleasant smell during burning.
好的柴魚顏色會黑到發亮，燈光下有如琥珀般晶瑩剔透，
敲打時會有清脆的聲音，(上圖:優質，下圖:差)
The better color quality of Katsuo is black and shinning bright like a diamond. (Upper photo: Good quality; Lower photo: bad quality)
二樓黑潮暖流賜禮中讓遊客透過影片與展示模型，
可以領略七星潭的生態捕魚法『定置漁業』與黑潮暖流所孕育出的豐沛魚類等，
七星潭早期捕魚方式是以「牽罟」，也就是乘著竹筏出海撒網，
再由人力拉拔上岸方式捕魚，至昭和七年(西元1932)「東部台灣岸內」，
記載米崙灣(今日七星潭)一帶設置定置魚網的作業情形。
這樣的網具要價2000萬，每年要換三次網，
每一次投網費用需要花費60萬元，夏季為休漁期就是為了躲颱風，
Second floor: The East Ocean Lives
It shows how the black stream influences the fishery in Taiwan.There are two fishery methods that people commonly use to catch fish in Hualien, which are the traditional method and fixed net method, and the latter one is mainly used in Hualien. The traditional method means that a fisherman casts a certain kind of net into the ocean by rolling a bamboo raft and they pull the net back when the net are full of fishes, it was used before 1940s. On the other hand, the fixed net method has been using since 1940s, which is about placing a net with a triangle in a certain location along the coast, and then catch fishes by utilizing the tides, the way fishes moving. The fishing equipment costs NT 20 million, and the net needs to be replaced three times a year. It also costs NT six hundred thousand to case a net every time. In order to avoid typhoon season, summer is normally the fishing off season.
旁邊還有超多印章，小孩子蓋的超開心的，
The museum also provides some stamps for kids to put on their collection book.
台灣每年有超過七個月的天候，受潮汐、海岸地形與黑潮流向影響，
東側海域整個流場變的十分複雜，卻也孕育出更為豐盛的海洋資源，
東部漁民稱它作「紅流」，寬約100公里，深度約為200公尺，
越接近洋流中心流速越快；台灣每年有超過七個月的天候，
受黑潮所釋放出的熱能影響，形成溼熱多雨的海洋性氣候。
What is Black Stream
It is the second largest current among the North Equatorial Current in Pacific Ocean, which is also called Kuroshio (in Japan) or Red Current (in eastern Taiwan). The reason of calling it Black Stream is because of the depth (200 meters), the width (100 kilometers) and also the color(dark blue) of it. Every year, it influences the weather in Taiwan over seven months, which brings humidity and high temperature.
除了柴魚之外，最出名的當然是漫波魚，
有時候在七星潭還會看到有漁民捕撈上岸喔！
Expect for Katsuo, the second famous fish is the ocean sunfish, sometimes you can easily see the fisherman is catching them in Chihsing Tan, Hualien.
最後一區是花蓮各鄉的特產介紹，
The last section on the second floor is about the introduction of each county in Hualien.
本來三樓是余宗柏故事館，
不過館方每２年都會逐步翻修展覽內容，
目前三樓正在整修中，規劃人與海洋的對話為主題，
架構出博物館人物柴魚伯、曼波嬸以及發財喵的海洋故事，
讓遊客透過故事繪本的呈現能更加了解到博物館、
七星潭漁村與海洋間密不可分的微妙關係。
Third Floor: (Coming soon)
Following the tour guide to the third floor, it was about the life story of Mr. Zong-Buo Yu, however, since the museum changes the exhibition content on this floor every two year, they are planning a brand new topic which is about the conversation between human and ocean in Chihsing Tan, Hualien. They will soon release the information on their website.
期待整修後的新展區，
1樓最後面是海洋資源區，這裡有超多罕見地的珍稀魚類喔，
- Ocean Resource Area
It is located at the end of first floor, it is like a small aquariums which displays a lot of rare fishes here.
這裡還有觸摸池喔！讓小朋友近距離體驗海洋生物，
既安全又十分有趣，
The area also provides a tank with some real ocean creatures for visitors to watch and experience, and of course it is very safe.
接下來要開始我們最期待的DIY了，
有趣又豐富的DIY課程，讓大小朋友們都能透過簡易的工具與教學，
親臨學習與體會食材的珍貴與運用價值。
- Katsuo Shredding DIY Activity Area
It is time for us to start some DIY course now.
刨柴魚片，煙燻後的柴魚還是看的出來，
在製作前柴魚要先加熱過比較好刨，
Before you begin to shred Katsuo, it would be better if you heat it up first in order to do it easier.
結果刨不到一半，弟弟就開始吃了＠＠，(有這麼餓嗎？)
這柴魚片一點腥味都沒有，還有淡淡的煙燻味，
My little son started eating Katsuo on the half way of shredding it, the taste of it was really good.
刨好的柴魚片可以當零食也可以帶回家煮湯喔，
It can also be used for cooking soup.
章魚燒DIY，鐵盤裡已經有先倒了一些油，
Takoyaiki(Octpus Ball) DIY course
Firstly, you put a little oil the pan.
弟弟認真的把麵粉倒入，
and then, pouring the flour into the pan.
再放入章魚塊，
Secondly, you put some sliced octopus in the pan.
最後再倒入高麗菜，等麵粉差不多熟了，
and adding some vegetables and cook it.
就可以進行切開麵皮和收麵皮，
然後再旋轉上下，讓每一面都有焦熟的感覺，
Thirdly, using a stick to spin the balls and wait for it becomes crispy.
接下來就是最後的上醬油．沙拉和柴魚片，
Lastly, you put Katsuo, soy sause and salad on it, and it’s done!!!!!
弟弟玩的超開心的，每一個步驟都好認真，
He had so much fun.
尤其是最後一個人也吃了３顆章魚燒，可以想像多美味了，
He said “It’s so yummy.”.
最後離開的時候別忘了到對面商店區逛一下，
可是有不少有趣的懷舊小物喔！
- Souvenir Products Area
The area offers all kinds of Katsuo products, please stop by before leaving.
創意生活產業粉絲團：https://www.facebook.com/CreativeLife.Taiwan
票價：50元/每張/每人 【使用方式】
- NT30/per item shopping discount in the museum, but cannot used on beverage.
- It can be used as a postcard, domestic postage free.
- The museum reserves the right to change every policy.
-
Residents in Hualien (ID needed)
-
The age above 65.
-
Handicapped/disabled persons
-
Kids under the height of 120 cm
-
Low income family ( paper approval needed)
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