YOUR UL­TI­MATE GUIDE TO LO­CAL SEAFOOD

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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.

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