Description
🚚 The Fastest Delivery Time : It Takes 1-2 Days.
🐝 Supplier / Place Of Origin：Malaysia
🌱 Producer Introduction：
♥️ Healthy Express is my way of helping two groups of people: new arrivals and interested locals who, like me, had no clue where to find ingredients, what local produce existed, where to get specialty food items, etc.; and secondly, farmers, market vendors, retailers, who had the foresight to seek out the best the products has to offer and take the risk of selling these to nutcases like myself. ♥️ Healthy Express is also my reason to overspend and overbuy every time I am in a market or food store with the excuse that it is just part of my “research budget.”
Many people recommend the Yeung Uk Road Market in Tsuen Wan. It is famous for its many seafood stalls, cheap prices and wide selection. You can buy seafood at the Yeung Uk Road Market. We provide seafood processing services for your health and hope to serve everyone.
Buy seafood at Yeung Uk Road Market in Tsuen Wan. Find the rare nine-lobsters that only exist at the junction of fresh and salt water in Lau Fau Shan. The fried and chopped pomfret is a good value. The seasonal crabs are delicious with ginger and scallions.
Yeung Uk Road Market
about Us
Feed You Healthy is an experienced fresh fruit and vegetable consultant who loves shopping, cooking and tasting delicious food. I have been fortunate enough to dine at some amazing restaurants around the world and shop at many spectacular markets and food stores. I love to cook and entertain at home, but I don’t have any formal training—my knife skills are mediocre, but I do learn from master chefs here and there. Food is just a personal preference.
I was born in Yuen Long, Hong Kong, and grew up in Hong Kong. After years of hard work, I was admitted to university and then to the Graduate School of HKUST. For more than a decade, I worked in IT for companies and banks, first as a technology consultant, and in my younger years I traveled all over Africa, Asia, Australia, and sometimes even to China. Now running the Food for You Healthy online store, what annoys me the most is people who lack logic and rationality... but the second thing that annoys me is having to run to a dozen local stores, markets, grocery stores, etc. to find the ingredients our customers need.
The lack of selection, inventory and consistency in produce, meats and dry goods was frustrating, but we learned to adapt. Over the past few years, the food options we have available have increased dramatically, and I have begun to experiment with some lesser-known sources to contact my own suppliers. I learn something every week, and now I find myself learning and being exposed to something new almost every day, which I sincerely share with customers who ask for it.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Wild Fourfinger Threadfin (野生海馬友 / Eleutheronema tetradactylum), also known as Ma Yau Fish or Threadfin, is a highly prized premium seafood in Hong Kong and southern Chinese cuisine. This coastal fish is renowned for its rich, silky texture, abundant natural fish oil (fat content), and delicate yet flavorful sweet meat that melts in the mouth. Wild-caught specimens, especially larger ones (3+ jin / lbs), are considered superior due to their firmer flesh, higher oil content, and more intense umami compared to farmed varieties.
In Hong Kong wet markets and seafood restaurants, wild 海馬友 (often from local waters like本灣) symbolizes seasonal abundance, particularly prized in autumn and winter when the fish are fattest. Its thick, collagen-rich body and minimal small bones make it ideal for festive meals and family dining.
Bahasa yang disarankan : Senangin
Fourfinger Threadfin (Eleutheronema tetradactylum), commonly known as 海馬友 or 馬友魚 in Hong Kong, comes in both wild-caught and farmed varieties. While both are popular in Cantonese cuisine, there are significant differences in appearance, texture, flavor, nutrition, price, and culinary value. Wild versions (especially local “本灣” or Hong Kong waters) are generally considered premium and superior by seafood connoisseurs.
Key Differences:
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Appearance & Identification:
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Wild: More elongated and slender body, often with slightly damaged or irregular scales due to natural life. Pectoral fins (胸鰭) are typically black/dark (multi-scaled fourfinger type). Larger wild fish (3+ jin / several kg) show more natural variation.
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Farmed: Plumper, shorter, and rounder body (fatter due to controlled feeding and less exercise). Pectoral fins often yellowish. Scales usually more uniform and shiny. Black-fin and yellow-fin farmed variants exist.
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Texture & Flavor:
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Wild: Firmer, more elastic, and layered (“snowflake-like” or千層) meat with higher natural fish oil/fat content. Richer umami, sweeter ocean taste, and more pronounced “fish oil” aroma. Melts in the mouth with greater depth.
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Farmed: Softer, more tender, and juicier due to higher feed-controlled fat, but less firm and sometimes with a milder or slight “feed” taste. Less complex flavor layers.
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Nutrition & Health:
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Wild: Higher natural Omega-3s, varied nutrients from wild diet, potentially lower contaminants if sustainably sourced. Rich collagen and fish oil for skin/joint health.
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Farmed: Consistent protein and fat, but may have slightly different fatty acid profiles depending on feed. Generally safe with modern aquaculture standards, though wild is often preferred for “natural” nutrition.
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Price & Availability:
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Wild: Seasonal (best in autumn/winter), more expensive (especially large specimens), limited supply. Symbol of premium quality in HK markets.
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Farmed: Available year-round, more affordable and stable supply (e.g., from Taiwan, Thailand, etc.). Good everyday option.
Culinary Recommendation: Wild is ideal for steaming to showcase natural sweetness and oil. Farmed works well for frying, braising, or when budget is a concern. Both are versatile, but wild offers a more luxurious experience.
Main Characteristics:
Flavor and Texture: The flesh is sweet and fresh, with a rich, oily aroma, and a smooth, tofu-like texture. After frying or steaming, the oil renders and releases a fragrant aroma. Wild-caught seahorses have firmer flesh, thicker subcutaneous fat, and larger ones exhibit a distinctive "snowflake" pattern.
Nutritional Value: Rich in high-quality protein, Omega-3 unsaturated fatty acids, various vitamins, and minerals, seahorses have nourishing properties, helping to improve health and complexion, and enhance physical strength. They are a traditional nourishing seafood.
Cooking Applications: Best suited for Cantonese-style steaming (steamed with ginger and scallions), they can also be pan-fried, salt-baked, five-spice-baked, made into overnight dried salted fish, or used in soups and hot pots. The entire fish is utilized efficiently; the flesh, skin, and belly are all delicious.
Purchase and Storage: Wild-caught seahorses are seasonally available in Hong Kong seafood markets. When selecting seahorse loaches, choose those with clear eyes, firm bodies, and shiny skin. They are best kept fresh and refrigerated for 1-2 days, but can also be made into salted fish or frozen for preservation.
Wild seahorse loaches are not only delicious and tender, but also a favorite on Hong Kong people's autumn and winter tables. Whether steamed or fried, they offer a rich and satisfying taste experience.
香港の市場では、タツノオトシゴの卵黄は主に地元の湾や近隣の海域で獲れたもので、秋から冬にかけて最も脂がのった、最も美味しい時期を迎えます。豊かさと幸運の象徴とされ、家族の宴会や祝祭料理によく用いられます。コラーゲンが豊富で小骨も少ないため、家族全員で安心して召し上がっていただけます。
主な特徴：
風味と食感：身は甘く新鮮で、濃厚な油の香りが漂い、豆腐のような滑らかな食感です。揚げたり蒸したりすると、油が溶け出し、芳醇な香りが広がります。天然のタツノオトシゴは身がしっかりとしており、皮下脂肪も厚く、大型のものは特徴的な「雪の結晶」模様が見られます。
栄養価：良質なタンパク質、オメガ3不飽和脂肪酸、各種ビタミン、ミネラルを豊富に含み、滋養強壮効果があり、健康増進や美肌効果、体力向上に役立つとされています。古くから親しまれてきた滋養豊かな海産物です。
調理法：広東風蒸し料理（生姜とネギを使った蒸し料理）に最適ですが、炒め物、塩焼き、五香粉焼き、一晩干し塩漬けにする、スープや鍋料理にも使えます。身、皮、腹身など、魚全体を無駄なく利用できます。
購入と保存：天然のタツノオトシゴは、香港の海鮮市場で季節限定で入手できます。タツノオトシゴを選ぶ際は、目が澄んでいて、身がしっかりしていて、皮にツヤのあるものを選びましょう。新鮮なうちに冷蔵庫で1～2日間保存できますが、塩漬けにしたり、冷凍保存することも可能です。
天然のタツノオトシゴは、美味しくて柔らかいだけでなく、香港の人々の秋と冬の食卓に欠かせない食材です。蒸しても揚げても、濃厚で満足感のある味わいを楽しめます。
在香港街市，海馬友多來自本地本灣或附近海域，秋冬最肥美，象徵豐盛吉祥，常作為家宴或節慶菜餚。其膠質豐富、細刺少，適合全家老少享用。
主要特點：
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風味與口感：魚肉鮮甜、魚油香濃，似豆腐般滑嫩，煎蒸後出油爆香；野生者肉質更扎實，皮下脂肪厚實，大條者有「雪花」紋理，極具特色。
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營養價值：富含優質蛋白質、Omega-3不飽和脂肪酸、多種維生素及礦物質，具滋補作用，有助補身養顏、增強體力，是傳統滋養海鮮。
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烹飪應用：最適合粵式清蒸（薑蔥蒸），亦可乾煎、鹽焗、五香焗、做一夜乾鹹鮮魚，或煮湯打邊爐。全魚利用率高，魚肉、魚皮、魚肚均美味。
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選購與保存：香港海鮮市場季節性供應野生貨。選購時宜選魚眼清澈、魚身有彈性、表皮光亮者。新鮮冷藏1-2天最佳，亦可即製鹹魚或冷凍保存。
野生海馬友不僅味美肉嫩，更是香港人秋冬餐桌上的心頭好，無論清蒸還是煎炸，都能帶來豐盛滿足的味覺體驗。
Local Hokkien Name: Ngor He Soon
Country Of Origin: Malaysia
Vitamins & Nutrients:
Omega-3 fatty acids and omega-6 fatty acids (DHA)
High in protein
Rich in vitamin A and D
Contains calcium, phosphorus, iodine, selenium, fluorine, and manganese
Cooking methods: steam, broil, grill, pan-fry, deep-fry, bake.
Do note that weight range provided is before any descaling, de-gutting and cleaning of the fish.
🥗 Recipe (English Version)：
Usage
Eleutheronema tetradactylum is marketed fresh, frozen, and dried or salted. This species is also used in aquaculture. This species is one of an important commercial quarry for fisheries in Kuwait and the species is also taken as bycatch. They are one of the more expensive fish in the Kuwaiti and Iranian markets.
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
Omega-3 fatty acids and omega-6 fatty acids (DHA)
