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If the purchase amount reaches HKD 600 or above, most areas qualify for free shipping. (Learn more details)

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三刀魚 約400-600g/條

三刀魚 約400-600g/條

Free shipping for most areas on orders over $600 (after discount) on order

HK$138.00
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Description
三刀魚(キコリ鯛)在香港稱為「魚王」，俗稱「斬三刀」或「山刀」。名「三刀」，是因為魚身較厚，清蒸時難熟，所以過去漁民都會在蒸魚前，在魚身剁上三刀，讓它受熱平均。三刀魚甘香嫩滑，魚味濃郁，像蜆肉鮮甜，有「魚王」稱號。

用最簡單烹製三刀魚的方法是蒸，把魚殺好，不用去魚鱗，蔥段墊底，放入蒸爐清蒸。魚油經熱力蒸騰融化，油脂為魚鱗鎖困，精華盡在魚身內，淋點蒸魚豉油，魚背鰭邊的位置最好吃，油光閃閃，半透明的脂肪閃爍流離，甘腴香韻，在舌尖隱隱細味出一股深沉的厚度，頃刻間盪氣迴腸，其他魚類無一可以比擬。還有僅以鹽花灑在海魚表面然後清蒸，或者以粗鹽醃過夜，再蒸熟或煎香，製法多元化，且皆能呈現出魚鮮真味。

產地：日本
重量：約400~600g/條

建議食法：

  1.  清蒸
  2.  香煎
  3.  香炒
  4.  刺身

*如何處理新鮮原條魚類？*

新鮮原條魚類如打算隔天刺身食用，收貨後應先去除魚頭、魚鱗、內臟，將魚的內外清洗乾淨後印乾水分，包上吸水紙/廚房紙 再包上保鮮紙，便可以存放於雪櫃約1-2天。


*圖片只供參考，一切以實物為準*

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Delivery Options

  • AM fleet 10:00–14:00 [Delivery the day after tomorrow]
  • PM team delivery 5:00 pm – 8:00 pm (Next‑day delivery)
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  • SF Temperature‑Controlled Express [Ships the Day After Tomorrow]
  • Call Van Delivery (Freight Collect) [For out-of-coverage areas, earliest next-day delivery]
  • Tsuen Wan Office Self Pickup [Earliest collection: the day after tomorrow] [Available for orders below $600]

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