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“From-farm-to-table” Seafood Congee

“From-farm-to-table” Seafood Congee

The seafood congee is made from our locally-farmed lobsters, giant groupers and squids. The whole farming process is clean and hygienic. Every process of the congee production is being closely monitored starting from our farming, the water quality, the seafood, the feed and food factory to the table


HK$168.00
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Description

“From-farm-to-table” Seafood Congee


This is a product of locally farmed, HK food factory and HK made product;

 

The seafood congee is made from our locally-farmed lobsters, giant groupers and squids which are all fresh, sweet and tasty;

 

Every step of the congee production is being closely monitored starting from our farming, the water quality, the seafood, the feed and the food factory to the serving table. We attach them to make this congee even more amazing;


~Our local-farmed seafood is "Three Zeros Standard" : zero heavy metals, zero malachite green, zero drug residues, excellent environmental water quality;


Accredited by AFFS which is for the seafood and sea water quality monitoring;

 

Just using ISO22000 grouper-specialized pellet feed for the giant groupers. The feed is not only hygienic and clean but also rich in fish oil and balanced plant and animal protein. The nutrients are good enough for their whole life cycle. Our philosophy is that fish can only be healthy if they are fed natural and healthy food like people. So people can only be healthy if their diet includes this healthy fish;


This is recommended by the famous 3-star Michelin chef – Mr. Au Kwok Keung;


As no preservatives added, it is recommended to take it as soon as possible. The product has been processed by quick-freezing technology and must be stored in freezer before eating;

 

Traditionally, when the meat is just frozen in general freezer, it is often found that it loses their original fresh taste after it is defrosted, and the appearance is dented and blackened. These problems can be avoided by IQF rapid freezing. The temperature of the meat will drop rapidly by IQF, making the ice-crystal-like molecules inside the meat small enough and evenly distributed. The cell tissues will not be damaged and therefore be kept intact. While retaining the original composition and nutrition, the meat quality and umami taste of the food can still be maintained;

  

IQF is also a sterilization process to make sure it is hygienic and also to preserve the fresh taste, meat texture and nutrition;


The plastic bowl can withstand up to 120 degree Celsius;


Local farming is low-carbon and environmentally friendly, which skip the transportation of fishing or importing seafood and save the fuel consumption;


This 400ml fish soup congee is good for 1-2 people portion;


Shelf life for 1 year

 


Suggested recipes (please see the reference cooking method from youtube):


After steaming or boiling the fish meat congee, put all seafoods into it then heat it up a bit and eat it.




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