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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.
Salted Fresh Fourfinger Threadfin (or Lightly Cured Threadfin) is a popular Hong Kong and Cantonese home-cooked seafood dish made from fresh Fourfinger Threadfin (Eleutheronema tetradactylum, also known as 马友魚 / mǎyǒuyú in Chinese).
🔆 Free shipping for fresh products (2-4 Day delivery over $500) on order
🔆 Free shipping for take-points (over HK$400) on order
*Healthy Express Complimentary Gift 2026* on order
🔆 Delivery on public holidays (surcharge waived for orders over $500) on order
❄️ Free Shipping for Temperature Controlled Foods (17-22°c, 4°c, -18°c, over $380) on order
⛴ Discounted delivery fees for outlying islands (Cheung Chau, Lamma Island, Peng Chau, etc.) on order
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🐝 Supplier / Origin : Fish Marketing Organization (FMO) / Hong Kong
🔖 Certification : ---
🌱 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 :
This fish is prized for its delicate, layered, tender flesh, high fat content, and mild sweetness with very few bones. The "salted fresh" (鹹鮮) preparation involves lightly rubbing the fish with coarse sea salt and air-drying it briefly (1–2 hours or overnight) to draw out excess moisture, concentrate its natural umami flavor, and enhance texture without turning it into fully dried salted fish.
It is commonly steamed with ginger and spring onion, pan-fried until the skin is crispy, or used in congee. The result is juicy, flavorful fish with a perfect balance of saltiness and freshness — a beloved comfort food especially during the peak season in autumn and winter.