Local-farmed Rabbitfish (around 5-10 fishes)

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

～Only using ISO22000 grouper-specialized pellet feed. 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 lifecycle. Our philosophy is that fish can only be good if they are fed natural and healthy food like people. So people can only be healthy if their diet includes this good fish;

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

～Compare with the rabbitfish you see in the market, ours is not only thicker and chunky but the guts is also clean and healthy without parasite;

～The fish has been gutted and gilled with the sharp fin and sting removed;

～Vacuum packaging and through IQF process bring down to -45 degree Celsius;

～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 kill most of the bacteria and parasite, to make sure it is hygienic and also to preserve the fresh taste, meat texture and nutrition;

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

～Shelf life for 1 year.

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