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咱三不五時就食著的花殼仔，全世界干焦兩个所在掠會著，一个是日本，另外一个，就是台灣。這款細尾蝦仔，對往過做飼料變做是這馬珍貴的海產。這中間發生啥物代誌？東港的產銷班按怎維持花殼仔的產業佮市場？這集介紹花殼仔。
Lán sam-put-gō·-sî tō chia̍h-tio̍h ê hoe-khak-á, choân-sè-kài kan-na nn̄g-ê só·-chāi lia̍h ē-tio̍h, chi̍t-ê sī Ji̍t-pún, lēng-gōa chi̍t-ê, tō-sī Tâi-oân. Chit-khoán sè-bóe hê-á, tùi íng-kòe chò chhī-liāu, piàn-chò sī chit-má tin-kùi ê hái-sán. Chit tiong-kan hoat-seng siánn-mih tāi-chì? Tang-káng ê sán-siau-pan án-nóa uî-chhî hoe-khak-á ê sán-gia̍p kah chhī-tiûnn? Chit-chi̍p kài-siāu hoe-khak-á.
Hoe-khak-á (Sakura shrimp) is something we eat from time to time — but did you know it's only caught in two places in the whole world? One is Japan, and the other is Taiwan. This tiny shrimp used to be nothing more than animal feed, yet today it's prized as a delicacy of the sea. So what happened along the way? And how does the production and marketing team in Donggang keep this industry and its market alive? This episode is all about Sakura shrimp.
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