Local Fish Farm

Went to a floating fish farm near Yung Shue O and learned a lot about fish farming on Sunday. First of all, the scenery is great, from the floating farm in the middle of the sea, as well as the boat rides to and from the farm.  That is one of the benefits of having a farm floating in the sea. 

It is fun watching the several different types of fishes swimming in circles in their tanks.  Snubnose pompano (黃立鯧).   Stone pomfret (石鯧).  Black rabbitfish (泥鯭). Cobia (懵仔魚).   Particularly spectacular when they go into a frenzy when they are fed.  

The most important lesson for me is perhaps that the fish taste so good.  We ate snub nose pompano and stone pomfret there, both steamed.  The flesh was soft, fatty, fragrant and tasty.   Just as good as those caught alive from the sea. 

This is farmed fish.  It was picked up from the pen, killed, cleaned and frozen.  Then defrosted and steamed.  I could not believe that farmed, frozen fish can be this good.  

We bought some home (frozen).  Then my wife defrosted one stone pomfret and steamed it.  It was just as good as those we ate at the farm.  We are convinced that it is doable.  

Apparently, the quality of the fish depend on the quality of the water in which they are raised, the food that they are fed, how they are killed, and how they are frozen and then defrosted.  If done well, frozen, farmed fish can be just as good as those caught alive from the sea.   Given that such care go into the fish, they are not cheap.  The good thing is, they are more sustainable, and locally raised.  That is something I can bite into.