林漢記
Lam Hon Kee
城市閘誌 HK Urban Canvas 2019
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林漢記
藝術家：Smile Maker
八、九十年代漁業式微，不少漁民和後代靠着漁業相關的技術及知識，繼續在岸上謀生。捕獲的海產最好新鮮食用，如果需要儲存，其中一個方法就是經過醃製生曬變成乾貨。
林漢記老闆林小姐生於漁民世家，自小就有製作乾貨海味的經驗。藝術家Smile Maker在鐵閘作品上重現昔日鴨脷洲漁民曬鹹魚的畫面。林小姐亦分享了她的秘訣──本地人曬製鹹魚都是原條醃製生曬，並不會預先剖開魚肚，這樣魚油和魚汁才可以原汁原味地封存在鹹魚內。
Lam Hon Kee
Artist: Smile Maker
In the 1980s and 1990s, as Hong Kong’s fishing industry declined, many people from the local fishing communities and floating villages moved ashore to make a living on land working in the dry seafood industry. Ms Lam, the owner of Lam Hon Kee, and her family are descended from a long line of fishermen, and she learnt how to produce dried seafood when she was young. The shutter artwork is inspired by vintage images of salted fish production in Ap Lei Chau and celebrates Ms Lam’s skills. Working with the artist, she shared a secret tip – to produce her salted fish, she marinates the fish whole, without slicing the belly or removing the insides, a trick that helps retain all of the flavours of this rich, pungent delicacy.
