Description
🚚 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: Japanese Seaperch, Japanese Sea Bass
Chinese Name：花鱸、七星鱸、寨花、日本真鱸、百花鱸
The body is elongated and laterally compressed, with a bluish-gray back and silvery-white sides and belly. Irregular black spots are often present above the lateral line (more noticeable in juveniles). Fish fillets are usually taken from the middle or thicker parts of the fish, cut into thick slices, which can be with or without bones for easy cooking and consumption.
Origin and Supply: Naturally distributed in the brackish waters of the western Pacific Ocean near the coast and estuaries (Japan, Korea, coastal China, Taiwan, etc.). Farmed or wild-caught spotted sea bass are commonly found in Hong Kong markets, available year-round, with wild-caught varieties being particularly plump and delicious in winter. Fish fillets are usually cut from larger fish, making them a convenient part to eat.
Flesh Texture and Flavor: The flesh is firm yet tender, with a pure white color, a sweet and fragrant aroma, no strong fishy smell, and few bones. The moderate thickness of the fillet helps retain its juicy texture; when pan-fried, the outer layer is slightly crispy while the inside remains tender, resulting in a balanced flavor. Compared to some freshwater fish, sea bass fillets have a fresher flavor, making them suitable for diners who prefer a lighter, more delicate taste.
Nutritional Characteristics: High in high-quality protein, low to moderate in fat, moderate in calories, and rich in essential amino acids. Suitable for a healthy daily diet, and also suitable for the elderly and children.
Cooking Suggestions:
Pan-frying: Best highlights the firm texture and sweetness of the fillet. Simply season with salt and pepper, or add butter and herbs for aroma.
Steaming: Use ginger, scallions, and soy sauce to retain the original flavor.
Grilling/Baking: Suitable for Western or Japanese styles.
Also suitable for fish soup or stir-fry.
Frozen sea bass fillets should be cooked as soon as possible after thawing to maintain optimal texture.
Selection and Precautions: Choose products with white, firm flesh and no off-odors. Frozen sea bass fillets should be stored below -18°C. Wild and farmed sea bass have slightly different flavors; wild sea bass is usually more flavorful, while farmed sea bass has a more stable texture.
Sea bass steak is a convenient and high-quality seafood choice, combining a sweet and fresh flavor with a great texture. It is suitable for both home-style pan-frying and restaurant-style fine dining.
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.
英語名：Japanese Seaperch、Japanese Sea Bass
中国語名：スズキ科の魚、ナナホシスズキ、スズキ科の魚、日本スズキ、そして多斑スズキ。
体は細長く、側扁しており、背は青みがかった灰色、側面と腹は銀白色です。側線より上に不規則な黒い斑点が現れることが多く（幼魚ではより顕著で、成魚では少なくなります）、鰓蓋（または鰓耙）は頭部の後ろ、鰓耙に近い部分で、結合組織と脂肪が豊富で、身が体よりも風味豊かでジューシーです。
原産地と供給：西太平洋の沿岸部や河口付近の汽水域に自然分布しています（日本、韓国、中国沿岸部、台湾など）。養殖または天然のJapanese Sea Bassは香港の市場でよく見かけられ、一年中入手可能です。特に天然ものは冬に身がふっくらとして美味しくなります。鰭は通常、大型の魚から切り出され、最も珍重される部位とされており、生産量は限られています。
肉質と風味：鰭は、コラーゲンを豊富に含み、脂肪が均等に分布したしっかりとした身質で、甘みとコクがあり、スズキ特有の香りがします。身に比べて鰭はより柔らかくジューシーで、濃厚な魚の風味を好む方に最適です。皮と身の間のゼラチン質の食感は、加熱調理後に特に魅力的です。
栄養特性：良質なタンパク質が豊富で、コラーゲンを多く含み、健康的な脂肪分を適量含み、カロリーは中程度です。鰭はコラーゲン含有量が高く、肌や関節の健康に良いとされています。
調理方法：
蒸し料理：生姜、ネギ、醤油で味付けすると、本来の甘みが引き立ちます。
焼き料理：外側は軽くカリッと、内側は柔らかくジューシーに仕上がります。
煮込みまたは塩焼き：脂とゼラチン質の風味が際立ちます。
魚の他の部位と組み合わせて様々な調理法で楽しんだり、魚介スープにしたりすることもできます。
最高の食感を保つため、解凍後はできるだけ早く調理することをお勧めします。
選び方と注意点：目が輝き、身がしっかりしていて、異臭のない新鮮な、または冷凍のヒレを選びましょう。冷凍品は-18℃以下で保存し、解凍後は再冷凍しないでください。天然と養殖のスズキは風味が若干異なり、一般的に天然の方がより濃厚でコクのある味わいです。
スズキのすね肉は、甘みのある身と豊富なコラーゲンが特徴で、家庭での簡単な蒸し料理から本格的なレストラン料理まで幅広く使えるため、最も珍重される部位の一つです。
【Cooking Method】 French-Style Herb-Baked Sea Bass Fillet (法式香草焗花鱸魚柳)
Ingredients: 1 pack (300g) of [Yang's] locally frozen sea bass fillet, 1 bunch each of fresh rosemary and thyme, 3 cloves of garlic (sliced), half a lemon (sliced), 2 tablespoons of olive oil, sea salt and black pepper to taste, 2 small potatoes (cut into chunks, optional)
Steps:
1. Thaw the sea bass fillet and wash it thoroughly with kitchen paper towels. Rub both sides evenly with sea salt and black pepper.
2. Line a baking sheet with lemon slices, garlic slices, and some herbs. Place the fish fillet on top, drizzle with olive oil, and garnish with the remaining herbs.
3. You can toss the diced potatoes with a little olive oil and salt and place them next to the fish fillet to bake.
4. Preheat the oven to 200°C (390°F). Bake for about 15-18 minutes, or until the fish is cooked through and lightly golden brown. 5. After removing from the heat, squeeze a little fresh lemon juice on top, then serve with potatoes and vegetables.
【調理方法】フレンチ風ハーブ焼きスズキフィレ
材料：[ヤンズ]地元産冷凍スズキフィレ 1パック（300g）、フレッシュローズマリーとタイム 各1束、ニンニク 3かけ（薄切り）、レモン 半分（薄切り）、オリーブオイル 大さじ2、海塩と黒コショウ 適量、小ぶりのジャガイモ 2個（一口大に切る、お好みで）
作り方：
1. スズキフィレを解凍し、キッチンペーパーでよく洗います。両面に海塩と黒コショウをまんべんなくすり込みます。
2. 天板にレモンの薄切り、ニンニクの薄切り、ハーブを敷き詰めます。その上にスズキフィレを乗せ、オリーブオイルを回しかけ、残りのハーブを散らします。
3. 角切りにしたジャガイモに少量のオリーブオイルと塩をまぶし、スズキフィレの横に並べて焼きます。
4. オーブンを200℃（390°F）に予熱します。15～18分ほど、または魚に火が通り、軽くきつね色になるまで焼きます。5. 火から下ろしたら、レモン汁を少し絞りかけ、ジャガイモと野菜を添えてお召し上がりください。
