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Every year, around the winter solstice, the black fish migrate to the western coast of Taiwan, and thus are called "faithful fish," also known as "black gold" in the hearts of fishermen. Black fish roe is the ovary and eggs of a pregnant female black fish. High quality wild black fish roe has a beautiful orange-red color, and when exposed to light, its luster resembles amber. It has a rich and moist taste. "Yongjiu Hao" was established in 1915, and is a well-known shop in Taipei specializing in black fish roe. The owner, with experience accumulated over generations, always tells customers: "If the black fish roe is too wet by an extra liang (a traditional unit of weight), it will be sticky when eaten; if it is too dry by a liang less, it will lose its oil and become unappetizing." When you bring the black fish roe home, you can slice it and slowly fry it in a flat pan. Sometimes, you add rice wine, sometimes Shaoxing wine. After frying, it is served with apple slices. If there are no apples, it can be replaced with white radish slices or chives. The rich and moist texture is like lamb fat, a delicious feast for the senses.