Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : New Zealand
🔖 Certification : The fish processing plant has obtained HACCP and ISO22000 international certifications.
🌱 Supplier introduction :
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
Our fish Supplier processing plant has obtained certifications from both HACCP and ISO 22000, which showcase our Supplier unwavering dedication to food safety and quality management.
To ensure the freshness and quality of our aqua products, we employ an effective preservation technique known as liquid nitrogen freezing. This method rapidly reduces the temperature to -80 °C to -120 °C, effectively preserving the texture and taste of the products during the freezing process. Consequently, even after months of preservation, our products retain their original freshness and quality when defrosted.
By utilizing these advanced freezing methods, we can confidently deliver aqua products that meet the highest standards of freshness and taste. Our Supplier commitment to maintaining the quality of our products extends to every aspect of our operations, from preservation to defrosting.
🛍 Product Information :
it is a versatile, sustainable white fish ideal for quick everyday cooking.
Origin & Species
Bigeye Sea Perch (also marketed as Bigeye Ocean Perch or Sea Perch) belongs to the rockfish/scorpionfish family (Sebastinae). It inhabits deep continental slope waters (typically 250–800 m) on hard seabeds off southern Australia, New Zealand and surrounding southwestern Pacific areas. It is distinct from true freshwater perch or other “ocean perch” species (e.g. Atlantic or Pacific rockfish sold under similar names). Commercial catches are managed and currently assessed as sustainable in key Australian fisheries.
Appearance & Cut
The whole fish is pinkish-red to orange-red with indistinct darker bands. Fillets are usually sold skin-on, boneless (or pin-bone removed), and relatively thin to medium thickness. The skin is thin yet flavourful and crisps well; the flesh is pure white when cooked and separates into fine flakes.
Flavour & Texture
Mild, clean and slightly sweet with low “fishy” notes. The flesh is lean, moist and delicate yet holds together reasonably well. The skin adds savoury depth and pleasant crispness when properly cooked, making skin-on fillets particularly appealing for pan-searing.
Nutrition (approximate, per 100 g raw lean white fish of this type)
High-quality protein (typically ~18–20 g), very low fat (~0.5–2 g), and a good source of selenium, phosphorus, B vitamins and some omega-3s. Energy is modest (around 80–100 kcal). Exact values vary by season and processing; it is a lean, heart-friendly white fish option.
Culinary Uses & Cooking Tips
Highly versatile for both Asian and Western styles:
Pan-sear / pan-fry (best for skin-on): Pat skin dry, season, cook skin-side down in a hot pan with a little oil until crisp (thin fillets often need little or no turning).
Steam, poach or gentle braise for clean, moist results.
Bake, grill, broil or light deep-fry.
Suitable for stir-fries, soups, fish cakes or simple lemon-herb preparations.
Avoid overcooking — the lean flesh dries out quickly. Pair with light citrus, herbs, ginger, soy, butter or mild Asian sauces. Skin-on preparation maximises flavour and texture contrast.
Storage
Keep frozen at –18 °C or below. Thaw overnight in the refrigerator or under cold running water. Once thawed, use promptly and do not refreeze. Cook thoroughly.
Market Notes (Hong Kong relevance)
Often available frozen as convenient skin-on fillets. Mild flavour and easy cooking make it suitable for family meals, restaurants and e-commerce. It offers good value as a sustainable white-fish alternative to more expensive options like sea bass or grouper.
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