Healthy Express - Suitable Fish Species for Soup

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Suitable Fish Species for Soup (Common Recommendations in Hong Kong)

especially milky white fish soup or sweet fish bone soup

Below are recommendations for sea fish commonly found in Hong Kong and South China, suitable for making fish soup (especially milky white fish soup or sweet fish bone soup). Besides the previously mentioned sea bass bones, yellowfin tuna, and whitebait, these fish have tender flesh, are rich in collagen, or are sweet and non-fishy. The bones/heads/whole fish are all excellent for slow simmering or quick boiling. Fresh local or wild varieties are preferred for the best results.

Premium Soup Fish (煲湯靚魚)

These fish are prized for their fresh, sweet taste and ability to produce a milky-white, aromatic broth when properly prepared. Popular choices in Hong Kong include species like crucian carp (鯽魚), threadfin bream (紅衫魚), grass carp tails, or other firm-fleshed varieties that yield clear, nourishing soups without excessive fishiness.

Premium Soup Fish (煲湯靚魚)

Grouper (Grouper bones or head)

石斑魚

The flesh is firm and elastic, rich in collagen, and the bones make an extremely sweet and rich soup. Suitable for milky white fish soup or clear stew, often used in high-end seafood banquets or everyday nourishing soups. Common varieties in Hong Kong include the seven-star grouper, mouse grouper, and green grouper.

Golden Threadfin Bream (Golden Threadfin Bream or fry)

紅衫魚或魚仔

A small sea fish with moderate oil content. After pan-frying, it easily produces a milky white, rich soup with a sweet and fresh fish flavor. Suitable for quick fish soups, served with tofu or vegetables, a common and affordable choice in markets.

Threadfin (Threadfin bones)

馬友魚

Flesh is delicate and has few bones; the bone broth is sweet and nourishing. Often cooked with ingredients like yam and chayote, suitable for health maintenance or postpartum recovery.

Yellow Croaker (Yellow Croaker bones)

黃花魚或魚骨

Highly flavorful, rich in collagen, producing a milky white and fragrant broth. Wild or local varieties have an even better flavor, suitable for nourishing soups in autumn and winter.

Bighead Croaker or similar (Bighead Croaker)

盲鰽 / 盲曹

High in collagen and sweet, the bone broth is rich and not fishy. Commonly found in milky white fish soup rice noodles or as a home-style soup base.

Seabass Fish Bones

花鱸魚魚骨 / Japanese Seabass Bones

Ideal for boiling into clear or milky fish bone soup with ginger, scallions, tofu, winter melon, or tomatoes. The bones add depth and sweetness without overpowering fishiness.

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Other recommendations

Common Recommendations in Hong Kong

Sea Bass (Other fish bones besides spotted sea bass are also good).

Small sea bream (such as bluefin bream/shrimp): Designed specifically for milky white fish soup; pan-fry to release flavor quickly.

Bigeye: Suitable for nourishing pairings like yam and sea bream soup.

Red seabream: A premium choice, producing a clear, sweet, and delicate broth.

Suitable Fish Species for Soup (Common Recommendations in Hong Kong)

especially milky white fish soup or sweet fish bone soup

Premium Soup Fish (煲湯靚魚)

Grouper (Grouper bones or head)

石斑魚

Golden Threadfin Bream (Golden Threadfin Bream or fry)

紅衫魚或魚仔

Threadfin (Threadfin bones)

馬友魚

Yellow Croaker (Yellow Croaker bones)

黃花魚或魚骨

Bighead Croaker or similar (Bighead Croaker)

盲鰽 / 盲曹

Seabass Fish Bones

花鱸魚魚骨 / Japanese Seabass Bones

Other recommendations

Common Recommendations in Hong Kong

Suitable Fish Species for Soup (Common Recommendations in Hong Kong)

Soup-making tips (applicable to all types)

Freshness is paramount: Clear eyes and firm, elastic body