Description
Local Accredited Fish Farm Fish
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Fish Marketing Organization (FMO) / Hong Kong
🔖 Certification : AFCD-AFSS
🌱 Manufacturer introduction :
The FMO Fishery Products Processing Centre promotes local high-quality fishery products through the establishment of the FMO's brand new "Local Premium Fresh" brand. The FMO and the AFCD have cooperated to promote the local "Quality Fish Farm Project", and through the Fishery Products Processing Centre, the fishery products of the project, including: aconite, mussel and gem fish, etc., among which gem fish are fishery protection The high-quality aquatic fish introduced by the Department from Australia has been on the market since 2006, and the response has been good.
🛍 Product Information :
supply season
Produced all year round.
storage method
Low temperature preservation method is generally used. After washing, slightly pickle with salt, drain and put in a fresh-keeping bag, you can put it in the refrigerator to keep fresh.
cooking tips
The meat is tender, plump and fragrant. Suitable for steaming, pan-frying, and steaming with soy sauce.
Take out the marinated chilled fish from the refrigerator, clean and drain the water, put it on the steaming dish, put it in a boiling steamer and steam for 6 minutes, open the lid and quickly drain the fish water in the dish and sprinkle a little sugar on the fish. Sprinkle in shredded ginger, cover and steam for 1-2 minutes. When steaming the fish, use a bowl to put 2 tablespoons of cooking oil on high heat and cook in the microwave for 1 minute. After the fish is steamed, pour over cooked oil and sprinkle with diced shallots to eat.
If you like frying, clean the marinated fish and wipe dry. Heat the pot and then pour the cooking oil. When the oil is hot, fry the fish over medium-low heat until golden brown on both sides. Then put it on a plate and sprinkle with sand worms. , Put the shredded ginger into a steamer with boiling water and steam for 2 minutes, turn off the heat and sprinkle with diced shallots to eat.
common dishes
Steamed Atlantic Seabream in soy sauce
The flesh is firm and white in color. Compared to red snapper, it has fewer bones and tastes best from July to October. The cooking methods include braising, steaming, and grilling the fish. Gilt-head sea bream cannot be roasted for too long, otherwise the skin will become hard and the taste will be bad.
Cooking
The gilt-head bream is considered to be the most esteemed seabream for eating, especially in Southern Europe where the mild and sweet flavour of the flesh, which breaks into small flakes, is popular.
Products with the "Local Accredited Fish Farm" label
Local Accredited Quality fish products must pass quality assurance tests by the Agriculture, Fisheries and Conservation Department before they can be sold.
The fish farm has met the basic requirements of the "Local Accredited Quality Fish Farm" scheme. Only products must pass the final quality test before they can be titled as "Local Accredited Fish Farm" and sold with the "Local Accredited Fish Farm" label.
In addition to scanning the QR code label, the public can also enter the 8-digit number printed on the label to read the information related to the aquatic products of the high-quality fish farm.
Please click on the links below to find information on quality fish farm aquatic products.
