Other seafood products
Discover our range of seafood products delivered to your door step in Hong Kong.
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Harenga MSC – 120g
$159Harenga is the leading caviar substitute avilable today to caviar lovers, and should not be confused with ‘Lump Fish’ or other mock caviars. Worries for the diminishing sturgeon population as a result of demand for the prized Beluga caviar has seen caviars such as Harenga quickly gaind popularity. It is pearlescent black in colour, with taste nuances somewhat supposedly similar to Beluga.
This Product is MSC certified.
Ingredients: Water, smoked herring (40%), corn starch, salt, squid ink, citric acid, lemon juice, stabiliser (Xanthan gum) and spices
Product information: glass jar of 120g. Once open, eat within 15 days
Wild Salmon Roe
$279Comptoir du Caviar has selected Pacific Keta salmon roe. Perfectly mature, this flavour-rich product combines its delicate skin with a vibrant orange colour.
ONCORHYNCUS KETA
For a more robust flavour and exceptional form, COMPTOIR DU CAVIAR recommends non-pasteurised wild Pacific Keta salmon roe.
Sardines Rillettes with Espelette Pepper – 140g
$66Traditionally made in Yeu island in Vendee, without colouring or preservative
Salmon Terrine – 100g
$67Traditionally made in Yeu island in Vendee, without colouring or preservative
Fresh Salted Cod Fillet
$399 by kgWhy would we eat salt cod when we can have fresh fish?The answer is flavor. When white fish is saturated with salt and dried, amino acids and other chemical changes occur in the fish. This produces a chewier texture and milder, almost sweet, yet still fishy taste than its fresh counterpart. If you’re unfamiliar with salt cod but maybe see boxes of it in fish stores and fish departments, you may think it’s a recipe for a heart attack. It’s not. That’s because before we cook and eat it, the salted fillets are soaked in repeated baths of cool water for about 12 hours to remove most of the salt. (If you are strict in avoiding salt in your food, check with your doctor or nutritionist first about whether it’s advisable to eat desalinated salt cod because some sodium will remain in the fish, in amounts that are similar to smoked trout or salmon.)
Before cooking with salt cod, place it in a large bowl in the sink and fill the bowl with cool water, covering the fish entirely. About an hour later, dump out the water and refill the bowl again with more fresh water. Repeat this process for the next 12-hours, leaving the fish to soak for increasing periods of time and making sure you’ve changed the water at least 4 times. You’ll notice as you go through these steps how the salt will be leaving the fish — first from its surface and then from the fish itself. The fish will also absorb some of the water and take on weight so that a fillet that may have weighed 12 ounces to begin with will be about a pound by the time you’re done.
The pieces of salted cod often have bones, which are easy to remove after the fish has been completely soaked.
- Weight recommended : 500g is foor for 2 to 3 persons
- Storage : 8 days after the packing date or 3 months in the freezer
- Vacuum-pack : variable
- Ingredients: wild cod fillets, sea salt
- Latin Name: Gadus Morhua
Price is per KG
White Tuna Rillettes with Basil (no Pork) – 140g
$67Traditionally made in Yeu island in Vendee, without colouring or preservative
Tarama with Sea Urshin 5% – 90g
$59A tasty recipe made from the best quality of Icelandic smoked cod roe, brought together with the seaside flavour of sea urchin coral.
Price is per jar
Vendée Fish Soup Conserverie Hennequin – 800 ml
$199L’île d’Yeu is able to offer a variety of exceptionally fresh fishes all year round. For three generations, Hennequin family has been able to develop its activity around the processing of fish. The Conserverie Hennequin transforms the fish as soon as it arrives at the pier to offer you artisanal recipes developed with respect for traditions. Traditional preserves with a taste of the sea, guaranteed without GMOs and without preservatives.
Bon Appetit!
White Butter Sauce – 170g – Order before Sunday before 6pm
$52We recommend our warm sauces, which are ideal with salmon, bass or any other fish.
Made in les Sables d’Olonne in the can factory La Sablaise.
- Easy to use;
- Micro wave about 1 minute after opening the bag previously
- Au bain-marie : heat during 5 min
Price is per bag of 170g
Informations Complémentaires
- Valeur nutritionnelle moyenne pour 100gEnergie : 868KJ/211Kcal – Matières grasses: 22g dont acides gras saturés : 15g – Glucides 2g odnt sucres 0,5g – Protéines : <0,5g – Sel : 0,58g
- Eau, beurre doux (21,7%), crème (8,1%), jus de citron (7,4%) (contient des sulfites), amidon de maïs, sel, épaississant : gomme de xanthane, farine de guar, curcuma. Les ingrédients utilisés pour la fabrication de ce produit ne sont pas issus d’organismes génétiquement modifiés et sont dépourvus d’ingrédients ionisés. Allergènes : Lait, sulfites (>10mg/kg). Traces possibles de : Poissons, crustacés, moutarde, mollusque, oeufs, céleri, gluten.
- 170g
- Disponible toute l’année
Vendée Rouille Conserverie Hennequin – 90g
$53L’île d’Yeu is able to offer a variety of exceptionally fresh fishes all year round. For three generations, Hennequin family has been able to develop its activity around the processing of fish. The Conserverie Hennequin transforms the fish as soon as it arrives at the pier to offer you artisanal recipes developed with respect for traditions. Traditional preserves with a taste of the sea, guaranteed without GMOs and without preservatives.
Bon Appetit!
Sardines with Sun Dried Tomatoes – 115g
$66Sundried tomato sardines 115g
INGREDIENTS: Fresh sardines: 75% (fish), rapessed oil, sundried tomatoes: 5,7% (sundried tomatoes, rapeseed oil, extra virgin olive oil, sugar, salt, garlic, oregano, basil, antioxydant: ascorbic acid), water, white wine vinegar, salt, preparation with tomato: 1,2% (sundried tomato, tomato concentrate, rapeseed oil, salt, oregano, sugar, garlic), sugar, mixed herbs, dehydrated garlic, dehydrated onion, hot pepper, pepper, colorant: paprika extract.
NUTRITION Typical value per 100g:Energy: 1152kJ / 278kcal – Fat : 22,8g of wich saturates: 3,8g – Carbohydrate:<0,5g of wich sugars:<0,5g – Protein: 16,9g – Salt: 0,6g
Fish Soup Pack Conserverie Hennequin
From $31L’île d’Yeu is able to offer a variety of exceptionally fresh fishes all year round. For three generations, Hennequin family has been able to develop its activity around the processing of fish. The Conserverie Hennequin transforms the fish as soon as it arrives at the pier to offer you artisanal recipes developed with respect for traditions. Traditional preserves with a taste of the sea, guaranteed without GMOs and without preservatives.
Enjoy their star products to enjoy a nice fish soup diner!
Bon Appetit!
Tuna with Foie Gras- 100 g
$79Traditionally made in Yeu island in Vendee, without colouring or preservative
A smart mix between tuna and pieces of duck liver. A unique recipe.
Monkfish with Fleur de Sel – 140g
$89Traditionally made in Yeu island in Vendee, without colouring or preservative
Made from locally caught monkfish, the liver are marinated to give them a sweet flavour. This tin is very tasty. This is an exceptionnal product as duck or goose liver. To eat with a pinch of salt or minte. Delicous of toasted bread
Japanese Smoked Sardine Sashimi XXL – Large Format
$325Maison DEHESA is reinventing sashimi-style canned sardines, thanks to Japanese smoking methods. Their deboning with tweezers, also unique, gives them the lowest salt level on the market. In addition to the salting process, they are cold smoked in order to sublimate their fat and give them a firm yet melting texture like sashimi.
- Sustainably caught in the Gulf of Cantabria.
- A delicious sashimi-like texture.
- A delicate fat that lingers on the palate.
- Incredible freshness rendered by the crunchiness and the iridescent reflection on the skin.
- No additives or preservatives.
Signature Bottarga – Maison Dehesa – order before Monday 5pm
$559Signature Mullet Bottarga – 1 month of drying
Sourced from responsible fishing in the Mediterranean and the Atlantic, our bottargas are taken from female mullets who have reached maturity in order to obtain King Size eggs. Their unique size makes it possible to practice a slower and longer maturation, and to avoid astringency and salt, two defects often present in many bottargas on the market. A must have for great chefs! Deliciously soft texture, similar to sea urchin tongues. Dominant mineral notes, fruity on the finish. To be enjoyed slightly chilled like sashimi, or with a spoon like caviar.
- without beeswax
- Without note of salt or astringency.
- No preservatives, no additives and no GMOs.
Anchovies from Cantabria XXL – Small Format
$219Canned anchovies often have a floury texture with an overly salty taste. Maison DEHESA wanted to reinvent anchovies, offering a buttery texture and delicate salty and nutty notes, thanks to an unprecedented 12 to 24 months curing period. Their bones are removed using special tweezers, allowing for the lowest salt content on the market.
- Responsible fishing in the Gulf of Cantabria.
- Buttery and melting texture.
- Iodized notes and dried fruit aromas.
- No overly salty notes.
- No additives or preservatives.
Sea Urshin Caviar in Brine – 110g
$339These natural sea urchin caviar by Ramon Peña is produced with urchins from Galician Rias, and to which no preservative is added. The Atlantic sea urchins have a different flavor than the one living in the Mediterranean sea.
The urchin caviar is more and more popular, and represents the Sea as no other sea food can.