Probably the best mussel bake recipe for this winter!

There’s nothing better than a meal that warms us up on a cold winter night.  What do you fancy? Our pick is this ...

Know your fish

It is undeniable that steamed fish is a staple for Hong Kong families, as well as a favoured dish among diners in ...

A Recipe to Fight Climate Change

About Chef Bo Sorensen Place of birth: Hong Kong Claims to fame: Dorchester Hotel, Burj Al Arab, Shangri-La Specialty ...

Make Our Oceans Great Again

From the Land to the Sea The capacity for the earth to produce food is under stress. The twin challenges of a rising ...

Press Release: Hong Kong Seafood Supplier, Scientist and Green Group Call on Government to Strictly Regulate Out-of-Control Seafood Mislabeling in Local Supermarkets

Hong Kong, 11 September 2018 Rainbow trout can now be labelled and sold as salmon in mainland China, according to ...

Hong Kong Chefs Choose Sustainable Seafood: Sohofama, Locofama

Larry Tang, founder of Locofama/Sohofama “We understand the impact that consumers have. In Hong Kong, we have over ...

Hong Kong Chefs Choose Sustainable Seafood: 238 the grill

Chef Patrick Verhoeven, founder of 238 the grill “I have children, and I think it’s really important for everybody ...

Hong Kong Chefs Choose Sustainable Seafood: Pololi

Steph Kudus, founder of Pololi “In the beginning, we were only focused on making really good poké for everyone. ...

Hong Kong Chefs Choose Sustainable Seafood: Foxglove

Shakib Pasha, co-founder of Foxglove “We choose to use sustainable seafood because we believe, firstly, it does ...

Hong Kong Chefs Choose Sustainable Seafood: The Langham Hong Kong

Pedro Samper, Executive Chef, The Langham Hong Kong ”If the oceans die, we die – there’s no doubt about it. How ...

Hong Kong Chefs Choose Sustainable Seafood: Alibi, Cordis Hong Kong

Chef James Oakley, Alibi at Cordis, Hong Hong ”The average consumption of seafood per Hong Konger is [according to ...

Hong Kong Chefs Choose Sustainable Seafood: The Grand Hyatt

The global production of seafood, whether from capture or aquaculture fisheries, has expanded nearly eight times, from ...

Why fresher isn't always better?

Hong Kongers are renowned for their love of seafood. We have the highest per capita consumption in the world. And due ...

Long live fish balls! But where’s the fish?  

Hong Kongers love fish balls for the aroma of fresh fish and their springy texture. These little balls go ...

Calling restaurants and chefs to join the #ChooseRightToday sustainable seafood movement

We would like to reward you for supporting sustainable seafood! In partnership with Foodie HK, a programme supported ...

Kung Hei Fat Choi! May there be fish every year!

Kung Hei Fat Choi! We all love the Chinese New Year, as the city is draped in red and gold, the auspicious colours of ...

Hong Kong needs a new seafood trend. Marine Conservationist Doug Woodring Tells us why

Hong Kong grew up as a fishing village, and were it not for its proximity to the ocean, with nice bays and islands, it ...

Panel Discussion: Behind the Scenes with Sustainable Seafood

Kin Hong seafood is the hot topic of the month, while you can experience sustainable seafood first hand at over 100 ...

Kin Hong Seafood Festival 2017

A recent survey shows sixty six per cent said the lack of information at the point of purchase is the main barrier to ...

Species You Can Kiss Goodbye

Increasingly in recent years, Hong Kong has demonstrated its role as a key trade hub for innumerable wildlife products, ...

Fish Folks Jargon:  What the language teaches us about dwindling FISH stocks

How do you measure a catch of fish? In wet markets, we know that most things are sold by the catty (1 catty is ...

Fish Out of Water; the State of Fish Stocks in the South China Sea

Doug Woodring of Ocean Recovery Alliance tells Foodie Magazine about the many challenges facing our oceans and how as ...

How to be a responsible seafood lover – don’t rush the yellow light!

Many seafood lovers are turning to the use of seafood guides as they endeavour to be more sustainable in their seafood ...

Do You Know Where Your Seafood is Coming From?

Keshia Hannam examines whether there really are ‘plenty of fish in the sea’. Hot on the heels of the ...

Hong Kong has one of the Highest Seafood Consumption Rates in the World

Despite its relatively small size with a population of around seven million, Hong Kong has one of the highest seafood ...

The Grouper Crisis in Hong Kong

Keishia Hannam points to a Grouper Crisis in the making. Did you know that groupers rarely make it through their life ...

The Process of Supplying Sustainable Fish to Hong Kong [interview]

Chris Hanselman of Pacific Rich Resources is perhaps the only seafood supplier in Hong Kong that supplies just ...

Plenty of Fish in the Sea, But Are They Sustainable?

Keshia Hannam of ‘Foodie’ highlights that a review of the UK’s restaurants conducted by MSC and Fish2fork in ...

Boom or Bust: The Future of Fish in the South China Sea

Keishia Hannam points out Hong Kong’s dependence on imports for its seafood (90%); with 22% coming from the ...

The Problem With Hong Kong's 'Live Reef Food Fish' Imports

Because the majority of Hong Kong’s ‘Live Reef Food Fish’ imports go largely unchecked, there is a ...

Is aquaculture the answer to overfishing in the South China Sea?

Aquaculture is often perceived as being the sustainable solution to the severe overfishing and exploitation of our ...

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WWF Seafood Pocket Guide

Please obtain your copy here

Three questions to ask when using your seafood guide:

  • What species is it?
  • Where is it from?
  • How was it caught, or was it farmed?

Get Updates

WWF Seafood Pocket Guide

Please obtain your copy here

WWF Seafood Guidebook

Please obtain your copy here

Three questions to ask when using your seafood guide:

  • What species is it?
  • Where is it from?
  • How was it caught, or was it farmed?

Get Updates