isle.travel studio Introduction
Isle.travel studio, located in the birthplace of Penghu's traditional fish production - Hongluo Fish Processing Plant. The fish processing plant was once popular across Penghu half a century ago, representing the transformation of traditional fish preservation methods, including "salting" and "drying," which were improved during the Japanese rule. These plants could efficiently process large quantities of catch into dried fish, with factories established in nearly every small island and village in Penghu. "Yongzhenfa Fish Processing Plant," situated next to the national-level Green Snail Wetland, was founded by the Hong family and includes a drying area exceeding 100 pings, specializing in the production of stinky tofu, small mackerel, and squid fish fillet. However, due to a sudden decrease in fish catch and declining values, it ceased operations in 1995 and was one of the largest fish processing plants in the Penghu archipelago. The early fish processing industry was a shared memory for many Penghu residents. Those slightly older may recall the hard work of "standing at the stove" for long hours, while younger people might have memories of being caught as little cats sneaking fish or helping with fish drying as part-time workers. The processes involved in the fish processing plant were complex, necessitating a significant amount of manpower and division of labor for operation; thus, each plant provided work opportunities and sustenance for at least twenty to thirty people, forming a collective economy in the fishing village where everyone could benefit. However, the Hongluo Fish Processing Plant could not escape the fate of obsolescence. Since its opening in 1961, it has faced many trials, leaving only scattered cement pillars and collapsed stoves. In 2019, a team of young people returning to their hometown initiated a fish processing plant restoration project. Over the course of more than three years, they connected government and civic resources with the Hongluo community, starting restoration gradually in a "repair instead of renting" approach focusing on the stove, chimney, fish storage area, and drying space. The team referenced the shape of another existing fish processing plant in the village and relied on the oral memories of the first-generation founder, Grandpa Hong Jinfu, to restore the plant as authentically as possible. They constructed the chimney out of red bricks, designed to be wider at the bottom and narrower at the top, ensuring smooth slopes and unobstructed flues for optimal smoke circulation. The "fish storage area," previously consisting of only cement pillars and two hollow brick walls, was improved by re-digging the foundation for leveling, using hollow bricks and wood as primary building materials, creating a rustic ambiance. During large events, every rain-sheltered wall can be disassembled by sliding, and the hollow brick bases can be used as temporary seating, allowing flexible space usage while showcasing the traditional woodworking characteristics of Penghu, often referred to as a woodworking village. Once the fish processing plant was completed and operational again, we invited the elders of Hongluo, who had worked there for most of their lives, to participate in a symbolic reopening ceremony. After decades, the villagers of Hongluo gathered once again around the stove, performing the familiar “standing at the stove” process one more time. As the white smoke rose, the entire village seemed to be filled with the scent of the sea and fish, surrounded by the curling smoke we felt we had stepped into a time capsule, returning to the heyday of fish processing. Everyone held a piece of freshly cooked stinky tofu or small mackerel, reminiscing about flavors from childhood that could not be replicated even on home gas stoves.
Outlying Islands 6
Outlying Islands 1
