雲林烏魚子產量減 價格漲約三成
2021-11-29 17:38 記者李豐佑／雲林報導
▲雲林區漁會總幹事林傳育展示，今年烏魚子品質更勝往年。（圖／記者李豐佑攝）
目前已進入製作烏魚子的季節，進入雲林縣沿海鄉鎮處處可見，路邊或是空地上黃澄澄烏魚子在架上曝曬，但受養殖烏魚面積產量減少影響，未加工的原料烏魚子每台斤價格漲200至300元，加上人工等成本墊高，每台斤價格較去年上漲約3成。
雲林縣烏魚養殖面積約200公頃，佔全國產量3成，烏魚子號稱海底人蔘，深受老饕喜愛，也是年節最有台灣味的高尚伴手禮及年菜佳餚，今年每片6兩、7兩重的烏魚子短缺，頂級貨每片9兩以上，消費市場炙手可熱。
雲林區漁會總幹事林傳育說，今年烏魚子品質更勝往年，CP值高，今年烏魚子已經正式開賣，每台斤1550元（每片2至2.9兩）至3000元（每片8兩至8.９兩），每片9兩以上每台斤3200元，與去年相比價格漲約3成，漁會將於下個月21日舉辦烏魚子評鑑，25日舉辦烏魚產業文化節推廣烏魚與烏魚子美食。
林傳育說，養殖烏魚產量減少，加上這2年進口烏魚子因疫情不順，幾乎已沒有庫存的烏魚子，所以還沒有加工的生烏魚子每台斤上漲200至300元，加上紙盒、人工等成本飆漲，烏魚子製作成本墊高，開賣價格自然開紅盤。
雲林烏魚子品質更勝往年，CP值高。（圖／記者李豐佑攝）
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