🚚 The fastest delivery : 2-day.
🐝 Supplier / Origin : Fish Marketing Organization (FMO) / Hong Kong
🔖 Certification : HKQAA & 漁護署
🌱 Producer introduction :
A unified new brand for local fishermen and farmers –
"Hong Kong Harvest" (優鮮港品) is not just a label, but a commitment to local ingredients. For many years, Hong Kong has cultivated many high-quality fishermen and farmers, but unfortunately, due to their scattered distribution, they have not been widely discovered by the public. Therefore, we hope that through this project, we can bring these local treasures together under a trustworthy brand, bridging the gap between local fishermen and farmers and the public's dining table, allowing you to taste the true freshness of Hong Kong.
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 GemFish introduced by the Department from Australia has been on the market since 2006, and greatly supported.
In order to cooperate with the "Blueprint for Sustainable Development of Fisheries and Agriculture", a new unified brand of local fishery and agricultural products was launched in mid-2026, in conjunction with certification, testing and traceability mechanisms, aiming to enhance product awareness and provide citizens with safe, high-quality and carbon-reducing choices, thereby improving the market competitiveness of the products and increasing the income of fishermen and farmers.
🛍 Product Information :
English Name: Giant Grouper, Queensland Grouper, Humpback Grouper
Juveniles are yellowish with irregular dark brown markings; the yellow gradually fades as they grow, and adults often have bluish-black or dark spots on their sides and fins, with a distinctive tail fin. It is the largest bony fish in coral reefs, with wild individuals reaching approximately 2.7 meters in length and weighing up to 400 kilograms, but most commonly found in the market are farmed small to medium-sized fish. Its most distinctive feature compared to other groupers is its "skin covered with scales," which is exceptionally thick and rich in subcutaneous collagen.
Origin and Supply: Naturally distributed in the tropical and subtropical waters of the Indo-West Pacific (including the South China Sea and northern Australia), wild records are occasionally found in Hong Kong waters, but are extremely rare. Currently, the vast majority of those on the market are farmed (some locally raised in recirculating aquariums, some from Southeast Asia or Australia). Wild resources have been affected by overfishing, leading to its listing in Appendix II of the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) and regulation under Hong Kong's Protection of Endangered Species Ordinance. Purebred grouper differs significantly from the common "Sabah grouper" (often an artificial hybrid of grouper and tiger grouper): purebred grouper has more flavorful, less fishy-tasting flesh and commands a higher price.
Flesh Texture and Flavor: The flesh is firm and springy, sweet and not fishy, with few bones and moderate fat content. The skin is thick and rich in collagen, making it the main ingredient in the classic "raw grouper skin." Fish fillets (boneless fish meat) are easy to cook and suitable for home and restaurant use. Larger grouper can be prepared in multiple ways (fish fillets, skin, belly, bones for soup, etc.).
Nutritional Characteristics: High in high-quality protein, moderate in healthy fats, and the skin is rich in collagen, contributing to healthy skin and joints. It is a premium seafood, suitable for consumers who value quality.
Cooking Suggestions
Steaming: Best preserves the original sweetness and flavor. Steam quickly over high heat with ginger, scallions, and soy sauce.
Pan-frying/Stir-frying: Cut the fish fillets into pieces; the outer skin should be slightly crispy, while the inside remains tender.
Braising/Stewing: Suitable for festive occasions, such as braising with bamboo shoots, pork belly, and shiitake mushrooms.
Others: Fish skin can be steamed raw or braised; fish bones are excellent for soups.
The fish fillets are easy to prepare and can be cooked immediately after thawing, making them suitable for quick everyday dishes or upscale fare.
Purchase and Precautions: Prioritize products clearly labeled "purebred grouper" or from reputable aquaculture sources to avoid confusion with cheaper hybrid grouper. Frozen fish fillets should be stored below -18°C and consumed as soon as possible after thawing. As a regulated species, legally farmed products offer greater assurance.
Grouper fillets combine the freshness of top-quality grouper with convenience, making them a highly regarded premium choice in Hong Kong's seafood culture.
On the packaging of this product, you will see a traceability label with a QR code and the "Fresh Hong Kong Products" brand logo. Scanning the QR code will allow you to access detailed traceability information, including the place of origin, certification status, and supplier information.
【Cooking Method】 Pan-Fried Lemon Butter Grouper Fillets
Ingredients: 1 pack (200g) of frozen Oasis grouper fillets, 20g butter, 2 cloves of garlic (minced), half a fresh lemon (juiced and sliced), a pinch of dried thyme, sea salt and black pepper to taste, 1 tablespoon olive oil, a pinch of fresh parsley (for garnish)
Steps:
1. Thoroughly thaw the grouper fillets. Pat dry with paper towels. Sprinkle both sides evenly with sea salt, black pepper, and dried thyme.
2. Preheat a skillet over medium heat. Add olive oil and pan-fry the fillets for about 3-4 minutes per side, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, reduce heat to low. Add butter and minced garlic and cook until the butter melts and releases its aroma.
4. Pour in the fresh lemon juice and stir gently to create a rich, buttery lemon sauce.
5. Return the fish fillets to the pan and toss gently to coat them with the sauce. Serve on a plate and garnish with lemon slices and fresh parsley.
