Frozen ...
Let it go, let it go...
急凍海產 FROZEN GOURMET
索取產品價目表及訂購查詢 PRODUCT PRICE LIST OR ENQUIRY
(852) 2571 0255 /whatsapp (852) 5548 9828 hello@fortuneseafoods.hk
CHIX 1LB - 1.2LB / 500G - 544G
HALVES 1.5LB - 1.6LB / 680G - 725G
SMALL SELECT 1.7LB - 2LB / 771G - 907G
LARGE SELECT 3LB - 4LB / 1,360G - 1,814G
加拿大急凍波士頓龍蝦
CANADIAN FROZEN LOBSTER
我們 鴻福海鮮 Fortune Seafoods 一直提倡高質素及可持續發展並存的概念,
為此走訪世界各地搜羅環保海鮮, 當中亦包括極受港人歡迎的龍蝦。
加拿大龍蝦被譽為世界上最好吃的野生龍蝦之一, 近年來更成為加拿大最主要並最大量的漁業。
我們每星期會從位於加拿大東岸的新斯科舍省 (Nova Scotia), 亦被譽為是"加拿大龍蝦故鄉",
把可持續發展的環保龍蝦並獲認證的加拿大硬殼龍蝦空運到港。
加拿大急凍熟波士頓龍蝦另有供應
近年全球生態問題引起關注, 食海鮮除了享受美味, 也要顧及大自然, 為下一代着想。
可持續海鮮又稱為「環保海鮮」, 食用時能滿足目前需求, 將來亦要長食長有。
加拿大對龍蝦捕撈業的管理十分嚴謹, 以整體漁業管理的基礎為要, 捕魚監控制度完善,
設有捕捉龍蝦的限額及大小, 誤捕的機率大大減少, 並確保捕撈和處理的方法必定以對環境負責的方式進行。
‧ 加拿大硬殼龍蝦營養豐富, 含高蛋白質, 較少脂肪和醣
‧ 每餐份約 4oz 的龍蝦只有 100 加路里
‧ 龍蝦的箝左右大小不同，卻不一定是左箝或右箝
‧ 用橡皮筋帶綁著龍蝦箝有保護及免損毀作用
圖片乃解凍後拍攝, 只供參考。
If you haven't eaten any Canadian Lobster from Nova Scotia then you haven't truly tasted the best Canadian lobster at all.
We import fresh Live Canadian hard shell premium grade lobsters (Homarus Americanus) in different sizes every week.
CANADIAN FROZEN COOKED BOSTON LOBSTER ALSO AVAILABLE.
They are wild-caught nature, sustainably harvested from one of the most lucrative lobster areas in Nova Scotia on Canada’s East Coast,
originating in the fishing zone in NorthWest Atlantic Ocean.
Our supplier in Nova Scotia operates under the Department of Fisheries Lobster License.
All live lobsters shipped under the license is mandated to be caught conforming regulations that ensure the sustainability and
traceability of the fishery. Each lobster shipped must be, by law, able to be traced to catch date, catch area, and vessel.
All lobster fishing is highly regulated to ensure the sustainability of the population, that is why there are times of year that supply may fluctuate.
加拿大急凍牡丹蝦 - 刺身級【解凍即食】
CANADIAN FROZEN SPOT PRAWN
加拿大牡丹蝦也被稱為阿拉斯加蝦, 主要產地除了美國阿拉斯加, 還有加拿大的溫哥華市,
所以也加拿大牡丹蝦被叫做溫哥華蝦或 BC蝦 (British Columbia)。
在加拿大, 牡丹蝦的捕撈方式也以籠捕為主, 這樣一來不僅牡丹蝦的生存空間得到了極大的保護,
並且又能保證捕獲的牡丹蝦不會受到擠壓, 保存了最大的鮮度。 加拿大政府對捕撈牡丹蝦有嚴格的漁獲量及尺寸的規定,
每年會根據第三方提供的科學調查報告確定當年的牡丹蝦的捕撈配額和捕撈尺寸, 尺寸小的需進行放生。
牡丹蝦是十分特別的大自然生物: - 擁有兩種性別, 雌雄同體的; 在兩歲以前, 它是雄性的, 兩歲後, 它們就自然地變成雌性。
通常一隻牡丹蝦只能存活四年左右, 由於雄性的牡丹蝦很小 (最長 18cm), 當地法律禁止捕撈,
所以我們吃到的加拿大牡丹蝦一般都是雌性的。
每年的捕撈期僅從4月或5月份開始, 一般會持續 80天左右, 因此高質量的活蝦銷售時間不會很長, 數量也極其有限。
為了保存牡丹蝦的鮮美味道和緊實的肉質, 剛捕獲的活蝦會立刻由冷藏車經過快速冷鏈活體輸送到加工廠，
再進行分揀步驟，最後按每 1KG 包裝的規格進行急凍後, 包裝外銷運往世界各地。
圖片乃解凍後拍攝, 只供參考。
Wild, trap-caught Canadian Spot Prawn are a delicacy known around the world for their sweet, delicate flavour and firm texture.
They are sashimi grade, so you can eat them raw.
They are very sweet and succulent that the flavour and texture is so different from tiger prawns, are excellent on their own,
no need for cocktail sauces and such. There’s no rubbery texture, just that fresh little squeak and then softness and a buttery flavour.
They are also known as Sweet Shrimp / Amaebi / BC spot prawns,
they are the largest of the seven commercial species of shrimp found on the west coast of Canada.
Canadian Spot Prawns are hermaphrodites: for the first two years of their lives they are males, and then they change to females.
Typically, spot prawns live a total of four years.
BC spot prawns are available live during the harvest season, which usually starts in May and lasts anywhere from six to eight weeks.
Prawn fishermen spread baited traps along the rocky ocean floor at depths ranging from 40 to 100 metres.
This method has minimal impact on ocean habitat and very low levels of bycatch of other species.
Most of the prawns are frozen at sea by fishermen, and then packed and exported across the Pacific and available year round.
Spot prawn stocks are carefully and sustainably managed to ensure that they remain available to enjoy for many years to come.
每盒 1 KG
JUMBO / 加大號
每盒 15 - 19 / pieces 隻
M / 中號, 每隻 30 - 50 / gram 克
每KG 大約 15 - 17 / piece 隻
L / 大號, 每隻 50 - 70 / gram 克
每KG 大約 24 - 26 / piece 隻
加拿大急凍熟野生翡翠螺 【解凍即食】
CANADIAN
FROZEN COOKED JADE WHELK IN SHELL
產自純淨的西北太平洋海域, 含有豐富的營養價值, 是典型的高蛋白、低脂肪、高鈣質的天然動物性保健食品。
翡翠螺生長在深海 600 英尺的地方，打撈後會馬上將其立即煮熟及進行零下 30℃ 急凍, 以保持新鮮, 運送到世界各地。
翡翠螺 - 顧名思義, 顏色如翡翠般碧綠, 被美譽為「盤中明珠」。
味道鮮甜, 口感彈牙且帶嚼勁, 螺肉豐腴肥厚, 而且爽口啖啖肉, 愛吃海鮮的人都會喜歡, 解凍後即可食用。
圖片乃解凍後拍攝, 只供參考。
We’ve captured the essence of the seaside - wild caught Canadian Whelk ...
Harvested in coastal waters in maritime Quebec, Magdalen Island as and in Newfoundland, Canada.
Whelks are healthy, versatile and sustainable, also full of nutrients. They are low in fat and high in vitamin B12,
which makes them good for the blood and the bones. These Frozen Jade Whelk are already cooked, you can defrost the whelks
and eat cold or warm on the hob, either way the strong juicy flavour of our whelk meat is sure to please.
500G / pack 包
每包 18 - 20 / piece 隻
智利急凍熟全殼藍青口 【加熱即食或解凍後即食】
CHILEAN FROZEN COOKED BLUE MUSSEL
全殼藍青口為環保海鮮, 經過篩選及清洗後, 進行蒸煮經過真空處理包裝, 無任何添加劑, 保證衛生,
此方法可以保持藍青口的肉質鮮嫩, 原汁原味。
藍青口比一般青口體型小, 肉質較細嫩、清新海水氣味和礦物味。
千萬別看輕藍青口, 其營養價值也十分豐富, 脂肪低不在話下, 其礦物質、鐵質、鉀質及鋅質也十分豐富,
不說不知，藍青口也含硒質, 具抗氧化的作用, 令皮膚感到特別滋潤呢！
此全殼藍青口已經煮熟, 假若喜歡熱食的話只需原包加熱後就能輕易煮出美味佳餚, 安全食用
或作冷食, 解凍後配上白酒進食。
圖片乃解凍後拍攝, 只供參考。
Also known as Mytilus Edulis, one of the most sustainable seafood.
Our blue mussels are tremendously good for you, they are loaded nutrients and vitamins, including antioxidants and vitamin C.
They are also low in saturated fat, and high in protein, making them a natural gourmet gift you can really feel good about.
They’re one of the easiest seafoods to cook and the ones we have are cooked so all you need to do is reheat or defrost and
they’re ready to be paired with a wide variety of flavours, from traditional cream or wine sauces, use in countless menu options
such as appetizers, salads, pastas, entrées, soups and chowders.
每 KG 計算
每 KG 40 / piece 隻
急凍原隻連殼熟南美白對蝦 【解凍後即食】
FROZEN COOKED SHRIMP IN SHELL
產自泰國精選專業養殖水域的高品質南美白對蝦。
泰國的氣候適宜、水質純淨、浮游生物種類繁多, 養殖及生產過程達到國際標準, 每隻對蝦皆經由嚴格的篩选和檢測,
符合標準水產養殖規範蝦體均稱, 隻隻緊緻飽滿, 肉質鮮甜, 並蘊含對人體有益的天然營養物質。
熟對蝦速冷, 肉質細嫩, 啖啖新鮮有甜味, 解凍即食, 方便快捷。
建議加配醬料如千島醬、塔塔醬、辣椒豉油, 味道鮮甜可口。
圖片乃解凍後拍攝, 只供參考。
The imported shrimping industry isn't well regulated with the exception of regulated shrimp farms in Thailand that use recirculating systems.
The shrimp was caught using environmentally sustainable practices and also free from the contaminants sometimes found in imported shrimp.
Shrimp labeled with certification inspected by an independent agency and are certified to be clean and antibiotic-free.
They are fresh, hand peeled and deveined, cooked and processed in quick freezing method (IQF) to
ensure that ultimate freshness, moisture and great flavours are retained
They are convenient and great for different shrimp dishes or just a big bucket of cooked prawns with
Cocktail Seafood Sauce, Thousand Island, Tartare or a Thai Chilli Lime Sauce would be prefect for all occasions.
500G / pack 包
每包 12 - 14 / piece 隻
日本急凍廣島蠔 【只需解凍, 不用汆水】
広島産冷凍かき
HIROSHIMA FROZEN OYSTER
廣島蠔是日本四大蠔之一被譽為「海之牛乳」(日：海のミルク),
廣島蠔媲美牛乳的營養價值之意, 受惠於瀨戶內海穩定的海浪與豐富浮游生物。
我們推介肉嫩無渣的廣島蠔可用來作烹調、煮蠔煲、打邊爐和燒烤。
據稱約450年前的江戶時代起，廣島生於冷暖水交界, 是日本最早養生蠔的地方。
廣島縣更獨自立例, 規管並對生蠔養殖場進行檢驗, , 在食品衛生與安全上絕不鬆懈。
除了養蠔經驗, 急凍的技術也非常講究, 蠔打撈上來以後, 會放在特定溫度的水中養一天,
讓蠔完全吐沙後立即急凍, 所以廣島蠔是無沙的, 是很方便烹調的食材。
隨著養殖及保存技術進步, 全年採捕, 一年四季都可享用, 佔全國生產量6成之多。
廣島蠔雖小, 但厚身肥美, 肉質富有彈性口感, 充滿海水鮮味, 讓人愛不釋口。
Hiroshima boasts the number one oyster production volume in Japan with farming technology honed over a period of 470 years
in a blessed natural environment. Rich flavor and stringent shipping standards are the pride of Hiroshima.
Farming began between 1532 and 1555 in Hiroshima, and with the dissemination of the raft-and-hanging culture method,
production volume increased. An optimum farming environment created by calm tidal currents, appropriate changes
in water temperature, the right salt density, abundance of plankton, etc., makes Hiroshima oysters large and richly sweet.
The highest level of food safety and shipping standards for shellsh toxicity, Hiroshima oysters serves the world standard and certified by
the FDA (the U.S. Food and Drug Administration), a U.S. government agency.
Large raw oysters are handpicked out in a sanitary plant for IQF (individual quick-freezing) before it distribute
to all over the world throughout the year.
急凍廣島蠔, 肉質特別鮮甜,
柱位吃落也是無渣的
逐顆急凍處理, 不會黏作一團,
吃多少取多少，極方便。
Sous Chef Lo, a Japanese restaurant
用水浸急凍廣島蠔約30分鐘,
解凍至溶雪及蠔肉變軟身,
用柔軟乾布吸乾蠔身水份就可,
不用汆水!!!
假若喜歡作煎食, 解凍後吸乾水,
拍上薄薄生粉作「coating」,
便可以保鮮、封住蠔汁,
那麼食熟蠔也有食生蠔的感覺！
Sous Chef Lo, a Japanese restaurant
日本北海道急凍帶子 - 刺生級 -【解凍後即可以進食】
JAPANESE FROZEN SCALLOP MEAT - SASHIMI GRADE
日本北海道急凍刺生級帶子, 生長在日本深水的海域, 紋理清晰, 豐厚的肉質,
直徑長達 4.5cm - 5cm, 厚度達 2.5cm - 3.5cm, 味道鮮甜, 肉質有彈性; 圖片乃解凍後拍攝, 只供參考。
現時只有日本的帶子才可作刺身食用, 而日本政府對食品控管很嚴格,
本產經過HAPPC、北海道漁協認證是生食之優等品質。
解凍後即可作刺身食用, 包裝貼上日本當地漁協公會的安全認證標誌。
圖片乃解凍後拍攝, 只供參考。
Hokkaido Scallops recognized as a premium scallop species for their sweet flavor and firmness,
can be served raw or delicately sautéed to highlight the natural flavor of these succulent scallops.
They grow under one of the most sustainable and effective methods for shellfish culture in the world and overseen
by the Hokkaido Federation of Fisheries Cooperative Association in Japan gained certification for meeting the global standard
for sustainable and well-managed fisheries set by the Marine Stewardship Council (MSC), a London-based non-profit organization.
They harvested off the island of North Hokkaido Japan, they are dry, all-natural, and hand-graded to ensure true sizing.
All scallops are handled for quality and selected with scrutiny.
Sea scallops are high in protein, low in both saturated fat and cholesterol and rich in nutrients like vitamin B-12 and selenium.
They are also a good source of heart-healthy omega-3 fatty acids while containing little mercury contamination.
每盒 1 KG
2L 號
每盒 15 - 19 / pieces 隻
日本急凍味付海蜇 【解凍後即可以進食】
中華料理の前菜 - ちゅかクラゲ
JAPANESE FROZEN MARINATED JELLY FISH
古醫籍《歸硯錄》中稱海蜇：
“妙藥也。宣氣化痰、消炎行食而不傷正氣。故哮喘、胸痛、脹滿、便秘、帶下和小兒疳積等症，皆可食用。"
海蜇又名水母 - 為海洋腔腸動物海蜇的口腕部。
海哲皮是水母像傘的那一片透明的罩子, 營養極為豐富, 含蛋白質、膠質及多種維生素, 營養價值高;
也是一種低脂肪、低膽固醇、低熱量的食物。
海蜇還是一味治病良藥, 清熱解毒、化痰軟堅、降壓消腫、擴張血管, 降低血壓之功效能;
所含的甘露多糖膠質對防治動脈粥樣硬化及心血管疾病也有一定的療效。
解凍即食, 無需加熱, 可作為前菜, 味道鮮美、清脆可口著稱。
圖片乃解凍後拍攝, 只供參考。
Yes, you read it right - Jelly Fish that free floating wobbly in ocean currents, water filled animal with long stinging tentacles
that spells out trouble for swimmers and fishermen alike. Did you know that it is also edible, nutritious and tasty?
Also known as Chuka Kurage, 95% water and often seen in many Asian restaurants as a cold and healthy side dish.
It is Jellyfish marinated in chill and spices and has a smooth, slightly crunchy and chewy texture.
It is already cooked, and will come frozen in a pack. All you need to do is thaw and serve! Easy and convenient!!
每 0.5 KG 計算
美國阿拉斯加急凍野生原隻連殼熟蟹腳 【解凍即食】
ALASKAN FROZEN COOKED KING CRAB LEGS
阿拉斯加帝王蟹是美國阿拉斯加三種蟹類中最大的。
蟹腳肉嫩鮮香細膩, 肉質不僅紮實, 肥美飽滿而且鮮甜, 帶有大海自然的鮮美氣息,
具有無與倫比的絕佳口感, 吃到最後一口都還覺得意猶未盡。
由於長期生長在冰冷的深海, 捕獵的季節為冬季十月到一月間,
然而實際可以捕獲純野生蟹隻的時間極短, 約只有兩到四周, 紀錄上還曾經有短到四天的捕獵期。
漁民們為求可以達到最大捕獲量, 必須要不畏天氣的惡劣, 把握所有時間不眠不休的長時間工作。
圖片乃解凍後拍攝, 只供參考。
Nothing is more impressive than our Alaska Red King Crab Legs!
There are only three main species of Alaskan King Crab are commercially and sustainably harvested by king crab fishermen
- the best known member of this "tasty trio" is the Wild Alaskan Red King Crab:
Their legs are long, robust, and full of tender white meat that has long been renown by seafood lovers
for its rich succulent flavor he quality is incomparable with decadent flavor and savory taste, perfect for any special occasion!
Alaskan Red King Crab fisheries occur in the fall and winter between October - January, the seasons are often short,
lasting less than 2 - 4 weeks only; at one point a red crab season was only 4 days long.
Fishermen often spend days at a time in very rough seas under freezing temperatures working long hours with little sleep.
每塊 10oz
美國急凍安格斯牛扒 【解凍後烹調】
US PREMIUM FROZEN ANGUS STEAK
在牛肉世界, 講的是肉質、肉汁和肉味 ...
我們 Fortune Seafoods 鴻福海鮮 最近正熱衷於鑽研具有USDA認證的美國優質牛肉, 與大家分享品牛之道:
美國牛肉質柔嫩, 入口不會太韌, 多汁無草腥味, 肉味濃又香醇, 可作為牛肉他他生食之用, 而穀飼是主要原因之一。
美國牛肉有一套評級制度, 即是常聽說的極佳級 ( Prime )、特選級 ( Choice )、可選級 ( Select )等級別;
不同地區, 不同農場都有分不同級別; 除了產地和級數, 飼料對肉質都有影響。
美國農業部（USDA）會根據牛肉的成熟度（maturity）及大理石紋脂肪含量（marbling）來評為8級:
Prime、Choice、Select、Standard、Commercial、Utility、Cutter 和 Canner。
Prime 是最頂級, 只佔約2%, Cutter 和 Canner 則多製成加工食品。
認證安格斯牛肉®的品牌標籤是美國安格斯協會®唯一擁有的品牌, 近30,000個牧場成員, 作為一個非營利性的組織,
認證安格斯牛肉有限公司透過銷售高品質的認證安格斯牛肉®, 推廣安格斯牛種必須通過十項品質測試。
安格斯黑牛是以大麥、黃金小麥桿、紫花苜蓿乾草以及愛德荷馬鈴薯等天然不含激素和促生長藥物的飼料餵養的,
沒有荷爾蒙殘留或是動物性副產品餵養, 或其他疾病的不良影響, 因此安格斯牛擁有與別不同的滋味!
牠的肉質優異處就在於牠的單純、濃郁、柔軟且多汁的牛肉風味和享受，同樣也提供了美食主義者食用的安心及信賴。
安格斯黑牛肉的油脂分布均勻如大理石紋般分布其上, 肉質細緻香甜多汁且香氣持久不散, 能夠遠遠超越其他美國牛肉,
是市面上公認最鮮嫩多汁的牛肉, 漂亮的油花烹調料理後, 香氣十足, 鮮嫩多汁, 提升了牛肉最原始的甜味及鮮味。
圖片乃解凍後拍攝, 只供參考。
USDA grading system breaks down the quality grades of beef into Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner.
The Certified Angus Beef ® brand (CAB) is the best Angus brand available:
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Hand-selected and cut from grain-fed U.S. cattle
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abundant marbling, ensure every bite is exceptionally flavorful, incredibly tender and naturally juicy
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5-Star Restaurant Quality
All of our steaks come raw and frozen, individually vacuum wrapped and sealed,
flash frozen in their natural juices to lock in the flavor.
No two steaks are alike and there are no exact dimensions for a particular weight size.
Weights listed are only approximate and may have a +/-10% variance
(however, this usually means the item weighs a bit more than the listed weight).
Please note that the pictures shown are for reference only and may not be an exact representation of the product.
美國急凍安格斯肉眼牛扒【解凍後烹調】
US PREMIUM FROZEN ANGUS RIB EYE
脂肪呈大理石花紋狀的肉眼扒, 肉質嫩度僅次於牛柳, 脂肪含量較高, 口感順滑。
肉眼本身中間有脂肪紋, 煮時油花會滲出來, 令牛的肉味更濃。
肉眼在美國是指切於牛肋中央部位去骨的牛排, 非常柔軟且有許多肌間脂肪,
中心通常會有一塊明顯的油花, 是牛肉裡比較貴的部分。
肉眼牛扒大理石紋油脂分佈多, 肉質香濃嫩滑, 瘦肉和肥肉兼有, 煎烤味道比較香, 比一般常見美國安格斯牛肉更有牛肉味!
烹調時肉中間的油花化開, 與周圍的牛肉融合起來, 所以除了有牛肉的嫩度, 還可以感受到肉裡油脂化開的甜美。
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Know Your Steak
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This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
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A Rib-eye Lip on is basically a prime rib roast without the bones which most meat-lovers find more flavorful because of the two-inch (5 cm) piece of meat called the “lip” that is left on at the end of the rib-eye muscle.
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Many restaurants now prefer serving a Rib-eye Lip On instead of a prime rib roast because it cooks quickly and is easier to carve.
- This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
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Cooking Tip
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A Rib-eye Lip on is already a well-marbled cut of beef. This is why some people opt to trim off the lip as a great deal of it is fat but serious beef lovers suggest that trimming should be done after the cooking as the extra fat in the lip is helpful for the meat’s moistness during cooking. It has a reputation for incredible marbling and intense beef flavor, the fat makes the flavor more distinctive and richer.
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Best Way to Cook
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Roasting, Grilling, Pan-frying & Boiling.
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Wine Pairing
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For many, the best wine to pair with a rib eye steak is one that has a high percentage of Cabernet Sauvignon.
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美國急凍安格斯西冷牛扒【解凍後烹調】
US PREMIUM FROZEN ANGUS SIRLOIN
西冷屬於牛背部的肌肉，容易有脂肪積聚。
牛味重, 肉質偏韌, 有嚼勁肉味濃郁。
最適合用煎或烤的方法烹調，吃起來肉味特別香濃。
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Know Your Steak
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the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin in turn connects to the sirloin tip roast.
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Cooking Tip
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Comparable to the Rib Eye, the Sirloin is often see as the slightly leaner alternative to the Rib Eye.
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However, it is a favourite of many in its own right due to its stronger meat flavour and its tenderness throughtout.
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When done right, its characteristic white strip of fat gives it an extra succulent flavour.
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Best Way To Cook
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Roasting, Grilling, Pan-frying
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Wine Pairing
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Merlot, a dry red wine with plum, blackberry & clove notes or Cabernet Sauvignon, a mouth-puckering red wine with black fruit & green pepper notes.
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每塊 10oz
每塊 10oz
XL碼
每包 1 KG
每包 12 - 19 / piece 隻
西非急凍響螺頭
WEST AFRICAN FROZEN MUREX DUPLEX
原產地 - 塞內加爾, 位於非洲大陸的西部的國家。
光澤明亮, 味道濃郁, 清香鮮甜, 價錢比美國響螺相差一倍, 但煲湯味道效果相比美國及加拿大響螺不會遜色!
響螺頭是指螺殼內整個螺肉, 急凍響螺頭是把螺在海中撈起後, 即時急凍。
急凍響螺頭顏色呈米白色帶海水味道, 口感十分嫩滑。
除可作煲湯用, 因鮮味較重, 多用作燉湯, 傳統多配上金華火腿、老雞及瘦肉,
但現代人追求健康, 近年多用松茸或冬蟲草來燉, 味道清新。
亦因較嫩滑, 除了燉湯外, 也可以用來炆煮, 主要配上排骨、五花腩來炆。
響螺頭營養價值高：含豐富蛋白質、鈣、磷、鐵質、多種礦物質、維生素及微量元素。
功效明目, 滋陰養顏, 健肝益脾, 潤燥順氣, 化痰消積有助調理身體及腸胃, 最適合虛不受補的人服用。
圖片乃解凍後拍攝, 只供參考。
Soup has always been part of the meal in a typical Chinese home,
as we believe that it is an important component of maintaining one’s well being.
Soups are often seasonal: in the winter, the goal of soups is typically to counter the dryness of cold wind and heating.
Also, they are typically more savory as the idea is that they can help keep you warm.
In the summer, they are usually more refreshing, and are geared towards improving the appetite and to replenish fluids lost from sweating.
Have you heard or seen a Murex Duplex before? Do you know it has a sweet taste and of cold nature?
Murex Duplex is seafood, just like Sea Conch which is basically a large sea snail. It makes one of the most popular Chinese soups.
It helps to clear the liver, nourishes lungs and benefits the organs, and according to Chinese Physician
those who suffer from weak energy and anaemia will benefit a lot from drinking soup with Murex Duplex (sea conch).
Murex Duplex can also be stir fried, braised or steamed.
在電視節目《阿爺廚房》裡展露精湛廚藝,
因而爆紅的「鼎爺」曾在烹飪節目中提到:
用急凍響螺頭煲湯,
解凍後, 先爆香螺頭, 再加入酒炒,
就可除去急凍螺頭的雪味,
煲出來的湯會更鮮甜, 味道更會佳!
