富港海鮮 - Wanli District

到龜吼漁港指定必吃！ 吃了10幾年啦！！ 新鮮.好吃.不會坑觀光客

整體味道太淡 無論青菜海鮮都是 蝦有彈性但沒鮮味 螃蟹尚可 老實說有點失望啊

好吃又新鮮 沙母很肥美 很多卵 但就是餐廳價格比較貴 這隻很大隻 連肉都好吃 但這隻要1180 所以我看別桌都點花蟹

好吃～新鮮～價錢公道 重點～工作人員都非常親切?

環境乾淨舒服，大堆魚卵，烤過帶有焦香！其他海產也新鮮。

小菜炒豆乾超好吃的 每道料理味道都剛剛好恰到好滋味 海鮮非常鮮美 尤其是處女蟳 老闆娘推薦的當季盛產的 飽滿又香甜 2樓還可以邊用餐邊賞海景 附近有收費停車場 不用擔心 走路2分鐘就到 我沒拍到花壽司 當主食份量剛好

Fresh seafood

My host took me out here for fresh seafood dinner. While I appreciated the gesture, some of the items were a bit mediocre. I'm not sure if it might be the kind of seafood or species that live off the waters here. This place is located in a fishing village outside of Keelung City and is where the boats come in to dock and the catch is prepared on the spot. All the restaurants here have holding tanks to show their wares and you can pick out what you want and they will prepare it for you. The pickled cabbage salad here is really good. It's sweet, salty, and a bit spicy. Not as vinegary as kimchi, but you can't ask for seconds, and they will sell you a jar that you can pick up from the cashier. The steamed head on shrimp are smaller than some of the ones I've had at home, and rather than having a sweet taste that I'm used to, were salty and briny when you suck on the heads. I'm not sure if it's the freshness or the species here as I mentioned earlier. They serve a good fried eel here, with salt and pepper to dip with. Really liked this and done where it's not too greasy and a good breading and texture. The abalone looked a lot like mussels and they were slightly larger. I am definitely used to the sweetness from the product back home, and was hit with this salty briny taste upon first bite. They provided a sweet chili dipping sauce, though come to think of it, perhaps citrus would have been a better alternative. I did like this one dish they served, but I'm not even sure what it was, because the fish was gelatenous and cartiledge like, which I thought was some kind of a ray or skate, but I can't be sure. There wasn't any fish flesh, and it was served in a mushroom garlic sauce with fried cruller bread instead of a cruton. Well played. This was an awesome dish, because the cruller has a sweetness to it even without the sugar. Once it absorbs the starchy sauce, it provides a crunchy airy texture while giving off the flavor of the sauce. It speaks to a certain resourcefulness of the chef, and use of technique influenced by other cuisines.