Fishes Tips

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Red Snapper

Red Snapper has a reddish body with darker color on the back and upper portion of the head. An orange hue is present on the lower part of the opercula and its fins. Red snapper is a common mariculture species in Hong Kong.

Its meat is tender, not bony and easy to digest. It is also one of the favourite dishes for family meals.

Cobia

Cobia belongs to the Rachycentridae family. It has an elongated body with a broad and depressed head structure; its body appears dark brown with two narrow, sharply defined silvery bands and has a yellowish belly. Since Cobia is plump, it can be cooked as pan-fried fish steak, with an addition of dried tangerine peel or boiled with pickled cabbage. It also has a unique flavor.

Jade Perch

Jade Perch is a freshwater fish with a beautiful jade black mark on both sides of their back. It is originated from Australia and was introduced into Hong Kong by AFCD in 2002. It adapts well to the local freshwater and estuary environments, grows rapidly which results in high breeding efficiency.

Its omega 3 unsaturated fatty acid content is generally higher than other pond cultured fresh water species and comparable to golden-thread and green groupers. Omega 3 can prevent cardio-vascular diseases and lower blood cholesterol level.

Red Drum

Red Drum is originated from the east coast of USA and introduced to Asia. Later due to accidents or intended release, the species can also be found in the open waters of China.

It has a large, elongated and slightly compressed body with one or more prominent black eye spots at the rear of the body between the end of the dorsal and caudal fins. It has a rough meat texture, not bony and has a mild, delicate flavor which is suitable for frying and BBQ.

Accredited Red Drums are mainly farmed in Cheung Sha Wan.

Sabah Giant Grouper (Hybird grouper)

Sabah Giant Grouper (Hybrid grouper) is a maricultured fish species that has been successfully bred in recent years. It is a crossbreed of the two popular grouper species, the Tiger Grouper and Giant Grouper. It consists of a combination of the smooth and strong fish flavor from both species, with high survival rate and less prone to fish diseases, resulting in its increased popularity among farmers. This type of fish grows fast and its meat is tender, delicious and chewy. It is therefore suitable for steaming, making soup, braising or frying, and is getting popular for household and banquet catering industry.

Accredited Sabah Giant Grouper is farmed in Cheung Sha Wan, Lo Tik Wan, Sai Kung and Tai Po.

Grey Mullet

Grey mullet lives in estuaries. It has a plump and cylindrical body shape and rich in fat.

Yuen Long grey mullets are famous for their high fat content all year round.

Star Snapper

Star snapper has a very obvious white market just above the lateral body line. Its fins are mostly yellow. Cultured star snappers are usually darker in color. It is a very common maricultured species in Hong Kong.

The meat of star snapper is plump and tender, rich in fish flavor and has a buttery flavour.

Black Croaker

Black Croaker is a member of the croaker’s family. Its body is large and elongated, black in colour and has a golden yellow belly. The fish maw is the most valuable item of the black croaker. Its meat is tender and firm, and has a strong fish flavor which is suitable for various cooking methods.

Accredited Black Croaker is mainly cultured in Cheung Sha Wan.

Tilapia

Tilapia, also known as the African crucian carp, is originated from Africa. Tilapia is fast growing and meaty. It is easy to bred and is therefore currently cultured in more than 85 countries. Due to the smooth meat texture, it is also suitable for pan frying, steaming, boiling or making soup.

Pompano

Pompano has a silvery body color with sickle-shaped golden yellow fins. It requires a large space and clear water quality for cultivation. Its meat is tender and could be easily consumed by young children and elderly. Moreover, its meat contains essential fatty acids, calcium and other minerals.

Pompano is a common cultured species at local marine fish culture zones such as Cheung Sha Wan and Lo Tik Wan.

Giant Grouper

Giant grouper is dark brown in color with dark spotted fins. Its meat is fresh, delicious and has a rich taste. Its skin is also rich in vitamins, protein, calcium and collagen.

Currently, Hong Kong has giant groupers both cultured in indoors and at fish rafts, among which the indoor cultured groupers would be considered as sustainable seafood.

Grass Carp

Grass Carp is one of the four traditional freshwater fish cultured in China’s fish ponds across the country.

Its flesh is thick yet tender and delicately flavored. It is usually cooked by steaming with preserved vegetables or sliced for boiling in soup. It is also a common ingredient used in hot pot.

Accredited Grass Carps are mainly cultured in the area of Yuen Long and Mai Po.