Kam Tin Fish Farm
🚚 The Fastest Delivery Time : It Takes 3-4 Days.
🐝 Supplier / Place Of Origin：Kam Tin Fish Farm / Kam Tin
🔖 Certification： Hong Kong Organic Resource Center Organic Certification Number A22002
🌱 Producer Introduction：
"Kam Tin Fish Farm" is one of the registered fish farms under the "Quality Fish Farm Scheme" of the Agriculture, Fisheries and Conservation Department. Medicines and other aspects meet the standards. "Kam Tin Fish Farm" is an indoor fish farm, which can better control and adjust the breeding environment to avoid foreign species and parasites from polluting fish products. In addition, "Kam Tin Fish Farm" also has an organic aquatic product certificate. It is raised in an organic environment and method, free of hormones, pollution, heavy metals, and harmful substances. It hopes to supply high-quality fish and its rich nutritional value to local citizens to enjoy with peace of mind.
Tor Tambroides “Can't forget fish”, Baltin (Iridescent shark), Jade Perch fish, Mullet
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Scortum barcoo (McCulloch & Waite, 1917)
Other Names：Jade Perch
Product Description：From the "HK Quality Fish Farming Scheme".
✅ Omega 3 content is three times that of salmon
✅ Produced locally
✅ No added drugs and no hormones
✅ The meat is plump and tender
✅ Probiotic culture purification system treatment
Body shape: Spun down, flat and round, the back gradually arches from behind the eyes, the abdomen is rounded, and the caudal peduncle is flat and short on the side. Head: The snout is short, pointed and rounded; the head is small and slightly upward sloping. Body surface: The preopercular and main opercles of the head and both sides of the body are covered with ctenoid scales, and the lateral line is above the cephalo-caudal axis. Fins: The pectoral fins are low, and the origin of the pelvic fins is later than the origin of the pectoral fins. The origin of the anal fin is just below the rays of the dorsal fin. The caudal fin is short and broad. Body Color: There are 1 to 2 or more black oval spots on either side or side of the fish. All fins are grey except for the pectoral fins. The normal length is 25 cm, while the maximum length is 35 cm.
Waters: Oceania. Among the freshwater basins in Australia, the Murray-Darling River basin in the southeast has the largest distribution. Main distribution: Since 2002, the Hong Kong Agriculture, Fisheries and Conservation Department has introduced the juveniles of gemfish into Hong Kong fish ponds for breeding. The fish has been promoted to markets in China, Japan, Korea, Taiwan, Southeast Asia and the European Union.
Supply Season：It is produced all year round.
Storage Method：Low temperature preservation method is generally used. After removing the scales, gills and internal organs, clean the fish, put the fish in a fresh-keeping bag, and store it in the freezer of the refrigerator.
#Should Be / Avoided：
Cooking Skills：Low temperature preservation method is generally used. After removing the scales, gills, and internal organs, clean the fish, put the fish in a fresh-keeping bag, and store it in the freezer of the refrigerator.
Notes：Gem fish is a fish with rich nutritional value, especially fish oil is rich in unsaturated fatty acids (UFAs), of which omega-3 fatty acids have preventive effects on human cardiovascular.
Dish：Steamed Lemon Jewel Fish, Urara-yaki Jewel Fish, Tom Yum Fish, Jewel Fresh Fish Soup, Japanese Miso Grilled Fish with Yuzu Vinegar.
Supply Period： It Is Produced All Year Round.
Suggested Eating Method：
Generally use low temperature preservation method. After removing fish scales, fish gills, internal organs, clean it, put the fish in the fresh bag, put it in the refrigerator frozen room and save it.
Cooking suggestions: fried, unilateral roasted, full braised or steamed.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
The right way to kill a fish (Ikejime)
In traditional fish cutting, the fish will release a large amount of lactic acid and adrenaline when struggling before death and remain in the fish meat!
And nerve activation treatment can greatly reduce the release of lactic acid and adrenaline! Improving the taste directly! Let the true umami taste of the fish fully play!
The nerve-activated bloodletting process allows a large amount of fish blood to be discharged, greatly reducing the residue in the fish body, greatly reducing the number of bacteria breeding, and thus greatly extending the freshness period!