🚚 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 :
Locally farmed in Hong Kong waters, it is prized for steaming, pan-frying or typhoon-shelter style dishes.
Texture and Flavor: The flesh is firm yet tender, with a rich fishy flavor and few fine bones, making it suitable for both the young and the elderly. Wild-caught, larger fish are richer in oil; farmed fish are more uniformly sized (commonly weighing around half a pound to one pound) and have delicate flesh. When fresh, the fish has bright eyes and a firm, elastic body.Nutritional Characteristics: This is a high-protein, low-fat seafood, containing high-quality protein, moderate amounts of Omega-3 fatty acids, and minerals. It is easily digestible and suitable for daily consumption.Cooking Suggestions:Steamed with Black Bean Sauce: The most classic method. Score the fish, add black beans, ginger, scallions, and soy sauce, and steam until cooked, preserving its fresh and sweet flavor.Pan-Fried: The outer skin is golden and crispy, while the inside is tender and smooth. Served with minced garlic or lemon.Typhoon Shelter Style Stir-Fry: After rinsing the fish fillets, stir-fry with garlic, shallots, and chili peppers for a fragrant and spicy flavor.Others: Also delicious when braised with bitter melon, stewed, or simply salt-grilled.Small to medium-sized fish (approximately 300–600 grams) have the most tender and smooth flesh; larger ones have slightly coarser flesh and are more suitable for pan-frying or stir-frying.Purchasing: Common and inexpensive fish in Hong Kong markets, average-sized ones usually cost tens of dollars each; large wild ones (4–5 catties) are more expensive. When purchasing, look for fish with clear eyes, bright red gills, and a firm, elastic body. Locally farmed fish emphasize no added chemicals and controlled feed. The WWF Seafood Guide rates some farming methods; it is recommended to choose responsible sources.Storage: Fresh whole fish should be refrigerated and consumed within 1–2 days; processed fish can be flash-frozen and cooked as soon as possible after thawing.Local yellowtail is a common, affordable, and high-quality seafood found in Hong Kong homes and restaurants, with an appealing appearance, simple cooking, and outstanding taste.
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.
【How to cook】
Steamed yellow squid with gold and silver garlic
Ingredients: 1 local high-quality Donglong yellow pomfret, 8-10 cloves of garlic, 1 green onion (shredded), 3 slices of ginger (shredded), 2 tablespoons steamed fish soy sauce, half teaspoon sugar, 1 teaspoon sesame oil, appropriate amount of cooking oil
Steps:
1. Thaw the yellow squid and pomfret, clean it, use a kitchen towel to absorb the water, and make two diagonal cuts on both sides of the fish body.
2. Cut half of the garlic into minced garlic and keep the other half intact. Heat a small amount of oil and fry the minced garlic until golden brown to become "golden garlic", while whole garlic becomes "silver garlic".
3. Spread the shredded ginger on the plate, place the yellow squid and pomfret, and sprinkle golden garlic, silver garlic and some shredded green onion evenly on the surface.
4. After the water in the steamer boils, add the fish and steam it over high heat for about 8-10 minutes (depending on the thickness of the fish). The fish can be easily penetrated with chopsticks and it is done.
5. After taking it out, pour off the excess water, pour the sauce mixed with steamed fish soy sauce, sugar and sesame oil, sprinkle with the remaining shredded green onions, and finally pour hot oil to enhance the aroma.
【調理方法】金銀ニンニクの蒸しハマチ
材料：東龍産高級ハマチ 1尾、ニンニク 8～10かけ、ネギ 1本（薄切り）、生姜 3切れ（薄切り）、蒸し魚醤 大さじ2、砂糖 小さじ1/2、ごま油 小さじ1、食用油 適量
作り方：
1. ハマチを解凍し、洗ってキッチンペーパーで水気を拭き取ります。魚の両側に斜めに2本ずつ切り込みを入れます。
2. ニンニクの半分をみじん切りにし、残りの半分はそのままにしておきます。少量の油を熱し、みじん切りにしたニンニクをきつね色になるまで炒めます（「金ニンニク」）。残りのニンニクはそのままにしておきます（「銀ニンニク」）。
3. 皿に生姜のスライスを並べ、ブリを乗せ、金ニンニクと銀ニンニク、刻みネギを均等に散らします。4. 蒸し器の水が沸騰したら、魚を入れ、強火で8～10分ほど蒸します（魚の厚さに合わせて調整してください）。箸が身にすっと通るようになったら火が通っています。
5. 魚を取り出し、余分な水分を切ります。蒸し魚醤、砂糖、ごま油で作ったタレをかけ、残りの刻みネギを散らし、最後に熱した油をかけて香りを引き立てます。
