1. Cross-disciplinary integration of academia and industry, a fish-eating course in the laboratory:
Breaking the framework of traditional tours that limit to cooking experiences, collaborating with the Department of Food Science at National Taiwan Ocean University (Professor Chang Yu-Wei’s team).
Taking participants into university laboratories to conduct full fish dissection, descaling, and gill removal from a scientific perspective,
analyzing fish species characteristics and flavor chemistry, transforming higher education resources into knowledge nourishment for journeys.

2. Introducing academic sea fishing:
Differentiating from traditional recreational sea fishing, this itinerary combines tide, ocean current, and water color interpretation teachings. Under the guidance of captains and professional
guides, participants will engage in habitat and ecological explanations for the caught fish species, turning the fishing trip into a real-life marine biology lesson.

3. Professional-led "source tracing" to establish a complete fish-eating education chain:
Constructing a closed loop from the sea to the dining table. Participants will delve into the unloading zones of wholesale markets under the guidance of local fish vendors,
learning to identify economic fish species and selection secrets. By personally handling whole fish rather than preprocessed fillets,
participants will deeply understand the importance of food mileage and resource sustainability.

4. Immersive local co-creation connecting fishing port culture and geological landscapes:
Integrating cultural walking tours of Zhengbin Fishing Port with guided tours of Heping Island Geopark, while arranging dinner exchanges with local professionals,
sharing their seafaring life experiences. Through hands-on learning and in-depth dialogue, participants are guided to reflect on the symbiotic relationship between humans and the ocean, achieving self-exploration in their journeys.