The Hong Kong ICH Inventory describes salted fish as seasonal fish processed through preserving, lifting and sunning. It gives no further detail about what “lifting” involves, so this account stays close to the listed steps. Even this brief record ties the practice to a seasonal catch.
From the journal
Salted Fish Making in Hong Kong’s Islands
Hong Kong’s intangible-heritage inventory records salting and sun-drying seasonal fish, a preservation practice within the territory’s fishing culture.
In this district · Islands ↗
A catch from the season
A record, not a recipe
The inventory names a preservation practice but does not give a recipe, a precise handling method or a particular workshop. Its concise wording leaves room for local variation without asking us to fill in details the source does not provide.
Within the Islands District heritage
A 2025 ICH Office highlight tour lists salted-fish making with Tai O’s water parade, shrimp-paste making, cha kwo, fishing-net plaiting and stilt-house construction. The grouping places the practice among a wider range of island heritage.