今人習稱之「鮑魚」，即古人所稱之「鲮魚」，具有悠久的食用歷史。生長於 海邊石崖的鲮魚，因探集不易，價格高昂，自古以來被視為海珍之首，尤以山東 登、萊州一帶所產的鲮魚，品質極佳，更是饕家上選。鲮魚肉性微溫，口感滑嫩， 亦能明眼清肝，歷史上名人食鲮或以之為饋贈、進貢厚禮的典故不少，使鲮魚富 有深刻的海洋飲食文化底薇。本論文綜合歷代文獻及詩人詠鲮魚詩作，廣泛地探 討鲮魚由單純的高級海鮮食材，深化為具有文化底蘊的食用鲮魚風尚。

What we called “Abalone (Baoyu)” nowadays is named “Fuyu” in ancient times. It has existed in food history for a long time. Fuyu grows around the cliff along the sea. Since the collection is not easy, Fuyu is expensive. It has been regarded as top seafood since ancient times. The quality of Fuyu in Tung Zhou and Lai Zhou of Shandong is exceptional and it is the priority for gluttons. The texture of Fuyu is mild and it has a smooth and tender taste. It brightens the vision and purifies the liver. In history, the celebrities ate Fuyu or offered it as a gift. There were various allusions of tributes. Thus, Fuyu shows a profound significance of the sea food culture. This study generalizes literatures and poetry of Fuyu in history and it broadly explores Fuyu from simple high-quality seafood to food fashion of Fuyu with a cultural significance.