Fishermen need to use ship gear to catch fish such as fishing net, and sling shot. The owner of  Cheong Heng Shipschandler introduced that the fishing net used to be made by hemp rope and it is replaced by nylon.  After catching fish or other seafood, Macao people prefer to process them as salted fish, dried fish, or by-product. Group members found calm paste in Quen Ine Chan Carnes Secas. In addition, Man Sang Hoi Mei, the shop sells dried seafood products such as salted fish and fish maw. They have a set of local wisdom to cope with the humidity and extreme weather in storing the product. Moreover, Mercearia Leong Chio Kei is a shop which sells dried seafood product. They are deeply affected by climate change.  Except for processing, the local wisdom is also embodied in the storage. Tsit On Ice Company is one of the two existing ice factories in Macao, which was founded in 1966. It was the first ice factory to use machines in making ice. Whether it's fresh or salted, the seafood are sold. People can buy them in the market, such as Mercado Provisório do Mercado Vermelho and Taipa Municipal Market. In the past, some fish sheds were located at San Hau Ngon, Rua dos Pescadores, Rua da Doca dos Holandeses since it was near the sea but the fish population declined after the reclamation in this area, and the fish sheds gradually disappeared. Nowadays, people have more choice on developing the catering industry since the rich gastronomic culture. Different cultures of gastronomy have their own local wisdom to deal with the negative impact from climate change. For example, the IFTM educational restaurant was set up as an educational training unit to sustain the development of Macao’s hospitality industry. Meanwhile, IFTM appointed the Macanese Gastronomy Protection Unit of National Intangible Cultural Heritage. Chinese restaurant Lok Kei provides a cuisine named “Fried Dace Balls with Clam Paste“ . The speciality of the cuisine is not only the fried dace ball, but also the traditional paste. Although the paste is not popular, it is a traditional by-product with seafood. However, the source of the clam needs to be found elsewhere. In addition,the Portuguese restaurant is located in the community of Patio do Espinho. The chief is Chinese, however, he inherents the cooking skill of Portuguese cuisine from his father. He introduced the changing of the seafood product from his perspective. In sum, the whole process of the seafood industry embodies the local wisdom of dealing with seafood products in the context of climate change.

漁民捕魚時需要使用船具，如漁網、漁網浮標等。祥興五金船具的老闆介紹，以前的漁網是用麻繩做的，現在換成了尼龍。澳門人在捕獲魚或其他海產品後，喜歡將它們加工成鹹魚、花膠或副產品。小組成員在景然棧臘味裡發現了其自己製作的蜆蚧醬。此外，萬生魚蟹欄出售乾貨，如鹹魚和魚肚。他們有一套當地的智慧來應對潮濕和極端天氣。此外，梁潮記是一家出售乾貨的商店。他們表示該行業深受氣候變化的影響。除了加工，當地的智慧也體現在儲存中。捷安冰廠成立於1966年，是澳門現有的兩家制冰廠之一。這是第一家使用機器制冰的冰廠。無論是新鮮的海鮮還是乾貨，人們都可以在市場買到，比如臨時提督街市和氹仔街市。過去，由於靠近大海，在新口岸、漁翁街、圓臺街有一些漁棚。但在這一地區填海後，魚類數量下降，漁棚逐漸消失。如今，由於豐富的美食文化，人們在發展餐飲業方面有了更多的選擇。不同的美食文化有自己的地方智慧來應對氣候變化的負面影響。例如，澳門旅遊學院的教學餐廳成立為教育培訓單位。它鼓勵學生提高技能，推廣澳門豐富的美食文化。與此同時，學院委任為土生菜的國家級非物質文化遺產保護單位。在澳門本地傳統餐飲店中，六記粥面提供一種名為“米通鯪魚球配蜆蚧醬”的菜肴。這道菜的特色菜不僅是炸鯪魚球，還有傳統的蜆蚧醬。雖然這種醬並不多見，但它是傳統的澳門海鮮副產品。然而，蜆蚧的來源需要在其他地方找到。此外，位於茨林圍社區的土生菜餐廳，其廚師是中國人，但他從父親那裡繼承了土生菜的烹飪技巧。他從自己的角度介紹了海鮮產品行業的變化。總之，海鮮產業的整個過程體現了當地在氣候變化的背景下處理海鮮產品的智慧。