YOUR ULTIMATE GUIDE TO LOCAL SEAFOOD
Hong Kong began as a fishing village. While the scale and economic importance of this industry has diminished over the years, this heritage has never been more important. For a modern metropolis we are blessed to have an active fishing industry right in our midst, and we are incredibly lucky to be able to feast on live seafood that were
caught nearby on the same day.
In an age where hunting and foraging is not a realistic option, consuming wild local seafood is one of the few remaining ways we can celebrate the natural order and find communion with nature.
Consuming local wild seafood is also about supporting a way of life for the fishermen. Fishing is hard physical labour and the rewards are basic at best, but it is a noble profession deserving of all our support.
Having said that, accessing the local markets can be a discombobulating experience because there are so many choices and if one is not observant they can all look the same.
In a typical wet market, only about 15% of the seafood are local and wild. There are no easy guidelines to tell for sure which is which—most important is time and experience at the market and interaction with trusted vendors. If one visits the market regularly the seasonality and the differences between varieties will becomebeco more obvious. The wet markets in Aberdeen, Mongkok, Tsuen Wan,Wan Tai Po, Lau Fau Shan, and Sai Kung are good ones to visit.