Or maybe lobster. I like lobster and shrimp, so I was alright with the aroma that came in from the Bay. Fishy.
Somedays the air is moist with 'fishy'.
On Stockton Street between Pacific and Washington it is ALWAYS moist with 'fishy'. There are several stores there with live seafood and gawking tourists (those are NOT for sale, you can have them free!), and several more which specialize in dried intensified hoisien flavors, such things as gon pui (dried scallop 乾貝), ho si (dried oyster 蠔豉 or 蚝豉), ha mei (dried shrimp 蝦米). And many others.
These are all delicious added to food.
*** 蠔豉 * 乾貝 * 蝦米 ***
Dried shrimp are used for their sweet and savory flavor, not at all the same as fresh shrimp. Mostly in soups and braised dishes, as well as dimsum.
Both dried scallop and dried oyster are often used in rice soup and slow cooked dishes. Especially some vegetable dishes where a touch of 'fishy' is necessary. What you do is soak them in a little warm water till softened, then add them before closing the lid.
The best qualities can be expensive, but the difference is enormous. So it is worth it to buy top notch 'fishy'.
Ask the merchant if you are curious.
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