{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}

{{ 'in_app_browser_popup.desc' | translate }}

Order Checkout Notes: When selecting a delivery option, please carefully choose the district, as incorrect information will affect your progress to checkout

We proudly present our locally bred Ping Yuen Chicken, Tin Hong Chicken. For the best chickens, come to us!

SF Express charges HK$10 for deliveries to remote areas of Hong Kong. Please inform SF Express staff that this fee will be paid by Healthy Express.

Order Checkout Notes: When selecting a delivery option, please carefully choose the district, as incorrect information will affect your progress to checkout

We proudly present our locally bred Ping Yuen Chicken, Tin Hong Chicken. For the best chickens, come to us!

SF Express charges HK$10 for deliveries to remote areas of Hong Kong. Please inform SF Express staff that this fee will be paid by Healthy Express.

Order Checkout Notes: When selecting a delivery option, please carefully choose the district, as incorrect information will affect your progress to checkout

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.

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.

Enter

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)

Seabass Fish Head (本地花鱸魚魚頭) / Local Frozen SeaFish / FMO / Per Each 400g
Seabass Fish Head (本地花鱸魚魚頭) / Local Frozen SeaFish / FMO / Per Each 400g
Seabass Fish Head (本地花鱸魚魚頭) / Local Frozen SeaFish / FMO / Per Each 400g
HK$62.00 ~ HK$68.00
Seabass Fish Bones (本地花鱸魚魚骨) / Local Frozen SeaFish / FMO / Per Each 400g
Seabass Fish Bones (本地花鱸魚魚骨) / Local Frozen SeaFish / FMO / Per Each 400g
Seabass Fish Bones (本地花鱸魚魚骨) / Local Frozen SeaFish / FMO / Per Each 400g
HK$62.00 ~ HK$68.00
Golden Thread (紅衫魚,イトヨリダイ) / Local Frozen SeaFish / FMO / Per Each 300g
Golden Thread (紅衫魚,イトヨリダイ) / Local Frozen SeaFish / FMO / Per Each 300g
Golden Thread (紅衫魚,イトヨリダイ) / Local Frozen SeaFish / FMO / Per Each 300g
HK$90.00
🐟 Stonefish | Scorpionfish (石頭魚, 石崇魚) / Yeung Uk Road Market Seafood Stall / Per Each
🐟 Stonefish | Scorpionfish (石頭魚, 石崇魚) / Yeung Uk Road Market Seafood Stall / Per Each
🐟 Stonefish | Scorpionfish (石頭魚, 石崇魚) / Yeung Uk Road Market Seafood Stall / Per Each
HK$158.00 ~ HK$580.00
❄️ Giant Grouper (龙旦石斑魚) / Yeung Uk Road Market Seafood Stall / Per Each
❄️ Giant Grouper (龙旦石斑魚) / Yeung Uk Road Market Seafood Stall / Per Each
❄️ Giant Grouper (龙旦石斑魚) / Yeung Uk Road Market Seafood Stall / Per Each
HK$368.00 ~ HK$468.00
🐟 Premium Grouper Fish (优质石斑鱼) / Yeung Uk Road Market Seafood Stall / Per Each
🐟 Premium Grouper Fish (优质石斑鱼) / Yeung Uk Road Market Seafood Stall / Per Each
🐟 Premium Grouper Fish (优质石斑鱼) / Yeung Uk Road Market Seafood Stall / Per Each
HK$388.00 ~ HK$448.00
🐟 Fresh Red Grouper - Wild Spotted / Leopard Coral (七星 /东星斑) / Yeung Uk Road Market Seafood Stall / Per Each
🐟 Fresh Red Grouper - Wild Spotted / Leopard Coral (七星 /东星斑) / Yeung Uk Road Market Seafood Stall / Per Each
🐟 Fresh Red Grouper - Wild Spotted / Leopard Coral (七星 /东星斑) / Yeung Uk Road Market Seafood Stall / Per Each
HK$380.00 ~ HK$980.00
🐟Aerolate | Flower Grouper (新鲜花石斑鱼) / Yeung Uk Road Market Seafood Stall / Per Each
🐟Aerolate | Flower Grouper (新鲜花石斑鱼) / Yeung Uk Road Market Seafood Stall / Per Each
🐟Aerolate | Flower Grouper (新鲜花石斑鱼) / Yeung Uk Road Market Seafood Stall / Per Each
HK$88.00 ~ HK$148.00
Soi-lo | Transparent cardinalfish (梭羅魚) / Local Frozen SeaFish / Aberdeen Fish Market / Per Each 600g
Soi-lo | Transparent cardinalfish (梭羅魚) / Local Frozen SeaFish / Aberdeen Fish Market / Per Each 600g
Soi-lo | Transparent cardinalfish (梭羅魚) / Local Frozen SeaFish / Aberdeen Fish Market / Per Each 600g
HK$68.00 ~ HK$98.00
Local Quick Frozen Flathead Fish | Chinese Sleeper (湯料王牌 牛鰍魚) / Fish Marketing Office (FMO) high-quality fish farming / South China / 600g / pack
Local Quick Frozen Flathead Fish | Chinese Sleeper (湯料王牌 牛鰍魚) / Fish Marketing Office (FMO) high-quality fish farming / South China / 600g / pack
HK$138.00 ~ HK$150.00
Nanhai (South China Sea) Frozen Stonefish | Scorpionfish (石崇魚) | Scorpionfish / Aberdeen Fish Market / Per Pack (600g)
Nanhai (South China Sea) Frozen Stonefish | Scorpionfish (石崇魚) | Scorpionfish / Aberdeen Fish Market / Per Pack (600g)
Nanhai (South China Sea) Frozen Stonefish | Scorpionfish (石崇魚) | Scorpionfish / Aberdeen Fish Market / Per Pack (600g)
HK$226.00 ~ HK$238.00
HK$278.00 8.1折
🐟 Deep Sea Bigeye | Red Bigeye | Bigeye Snapper (Daai Ngaan Gai, 大眼雞 | 木棉魚) / Yeung Uk Road Market Seafood Stall / Per Each
🐟 Deep Sea Bigeye | Red Bigeye | Bigeye Snapper (Daai Ngaan Gai, 大眼雞 | 木棉魚) / Yeung Uk Road Market Seafood Stall / Per Each
🐟 Deep Sea Bigeye | Red Bigeye | Bigeye Snapper (Daai Ngaan Gai, 大眼雞 | 木棉魚) / Yeung Uk Road Market Seafood Stall / Per Each
HK$108.00 ~ HK$178.00
🐟 Deep Sea Rabbit Fish (深海泥鯭, 发财鱼) / Yeung Uk Road Market Seafood Stall / Per Each
🐟 Deep Sea Rabbit Fish (深海泥鯭, 发财鱼) / Yeung Uk Road Market Seafood Stall / Per Each
🐟 Deep Sea Rabbit Fish (深海泥鯭, 发财鱼) / Yeung Uk Road Market Seafood Stall / Per Each
HK$80.00 ~ HK$120.00
Local Frozen Big-eyes / Raised in Hong Kong / Per Pack (350-400g)
Local Frozen Big-eyes / Raised in Hong Kong / Per Pack (350-400g)
Local Frozen Big-eyes / Raised in Hong Kong / Per Pack (350-400g)
HK$110.00 ~ HK$190.00
HK$200.00 9.5折

Soup-making tips (applicable to all types)

Freshness is paramount: Clear eyes and firm, elastic body

Technique: Pat the fish bones/body dry and pan-fry until golden brown and crispy to remove fishy smell and enhance freshness; pour into boiling water, bring to a boil over high heat, then simmer over medium-low heat for 30–90 minutes (depending on the desired consistency).

Ingredients: Ginger slices to remove fishy smell; tofu/winter melon/tomato/yam, etc., to add flavor.

Two ways to enjoy the fish: Steam or pan-fry the fish meat, and use the bones specifically for soup—economical and nourishing.