青口 Archives - Seafood Society https://seafoodsociety.hk/zh-hant/青口香港/ Your Online Fishmonger in Hong Kong! Tue, 27 Jun 2023 02:57:28 +0000 zh-TW hourly 1 https://wordpress.org/?v=6.4.8 https://seafoodsociety.hk/wp-content/uploads/2021/03/Logo.jpg 青口 Archives - Seafood Society https://seafoodsociety.hk/zh-hant/青口香港/ 32 32 来自丹麦的有机贻贝 https://seafoodsociety.hk/zh-hant/青口香港/%e6%9d%a5%e8%87%aa%e4%b8%b9%e9%ba%a6%e7%9a%84%e6%9c%89%e6%9c%ba%e8%b4%bb%e8%b4%9d/ Tue, 27 Jun 2023 02:54:07 +0000 https://seafoodsociety.hk/?post_type=product&p=20886 包装：2Kg

产品特点：实时

贻贝不能活冻。你需要先将它们煮熟，或者从外壳中取出肉，然后冷冻。

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]]> 有機藍青口 (鮮活) https://seafoodsociety.hk/zh-hant/青口香港/%e6%9c%89%e6%a9%9f%e8%97%8d%e9%9d%92%e5%8f%a3-%e9%ae%ae%e6%b4%bb/ Tue, 28 Jul 2020 08:34:48 +0000 https://seafoodsociety.hk/product/%e6%b4%bb%e8%97%8d%e9%9d%92%e5%8f%a3/ 有機藍青口是澳洲最愛歡迎的海產之一。這款新鮮藍青口香甜飽滿，肉質和氣味極佳，有著高峰值Omega-3。 

活青口是不能急凍的，需要先煮熟然後將其冷凍。

 

每包1公斤(真空包裝)

 

產品: 有機，活，藍青口.

產地: 澳洲

 

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SMOKED MUSSELS WITH GARLIC, BUTTER AND HERBS

1kg Ready to Cook Blue Mussels                                                       1/2 cup olive oil

1/4 cup chopped fresh flat-leaf parsley                                            2 tablespoons chopped fresh chives

2 tablespoons finely chopped fresh tarragon                                  1 tablespoon fresh lemon juice

1/2 teaspoon salt                                                                                 1/4 cup salted butter, cubed

2 teaspoons finely chopped garlic                                                     3/4 cup apple wood chips

4 lemon wedges

 

  1. Stir together olive oil, parsley, chives, tarragon, lemon juice and salt in a small bowl. Set aside.
  2. 2 Preheat the barbecue to high (around 230 – 250 C). Place the mussels, garlic and butter in a large sized disposable aluminum pan.
  3. 3 Poke a dozen 2cm sized holes in one end of the disposable aluminum pan. Place wood chips over holes, and place pan on barbecue with wood chips directly over flame. Heat until wood chips start to smoke for about 10 minutes. Place a foil pan with mussels onto a grate beside the pan with wood chips. Cover both pans tightly with aluminum foil. Cook, covered, until mussels are opened, about 15 minutes. Any mussels that have not opened can simply be prised open with a knife.
  4. 4 Place mussels in a large bowl and drizzle with butter mixture from the cooking pan.
  5. 5 Sprinkle with herbs and serve with lemon wedges.

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]]> 愛爾蘭青口 (鮮活) https://seafoodsociety.hk/zh-hant/青口香港/%e6%84%9b%e7%88%be%e8%98%ad%e9%9d%92%e5%8f%a3-%e9%ae%ae%e6%b4%bb/ Thu, 26 Feb 2015 07:10:35 +0000 https://seafoodsociety.hk/product/%e6%b4%bb%e9%9d%92%e5%8f%a3/ 每包1.4公斤

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]]> 荷蘭青口(鮮活) – MSC 認證 https://seafoodsociety.hk/zh-hant/青口香港/%e5%8f%af%e6%8c%81%e7%ba%8c%e8%aa%8d%e8%ad%89%e6%b4%bb%e9%9d%92%e5%8f%a3-%e8%8d%b7%e8%98%ad/ Fri, 09 May 2014 02:58:07 +0000 https://seafoodsociety.hk/product/msc-%e9%9d%92%e5%8f%a3-%e8%8d%b7%e8%98%ad/ 這款活青口新鮮來自荷蘭，非常甜美多肉還富含蛋白質、礦物質和維生素。十分合適蒸、烤、燉，或者配以意大利麵。

 


推介: 芝士焗青口 或 蒜容牛油醬煮青口!

 

活青口是不能急凍的，需要先煮熟然後將其冷凍。

 

包裝: 2公斤

產品: 活，青口

產地: 荷蘭

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This product is MSC certified and is under our scope of MSC Chain of Custody, Code number MSC-C-55904

Seafood with this mark comes from an MSC certified sustainable fishery. www.msc.org

M&C Asia is delighted to have been awarded the MSC Chain of Custody Standard. The Chain of Custody certification ensures traceability of certified sustainable seafood through every stage of processing, from fishery to final consumer.

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]]> 法國青口 (鮮活) https://seafoodsociety.hk/zh-hant/青口香港/%e6%b3%95%e5%9c%8b%e9%9d%92%e5%8f%a3/ Wed, 13 Nov 2013 00:31:22 +0000 https://seafoodsociety.hk/product/%e6%b3%95%e5%9c%8b%e9%9d%92%e5%8f%a3/ Bouchot文化：潮間帶生長技術或bouchot技術：海上種植樁，法文中稱為bouchots。 青口生長的繩索被成螺旋狀地綁在樁上。 一些網狀網可防止貽貝掉落。 該方法需要擴潮汐區。 青口可以熏制，煮，蒸，烤，燒烤或油炸。

青口不能冷凍。 如需急凍要先將它們煮熟或從外殼中取出肉，然後將其冷凍。

產品特徵：活的，真空包裝的或可立即食用
法國名字：MOULES DE BOUCHOT PRETES A CUIRE (NETTOYEES)

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                                                                                                                                                         Mussels and French Fries

                                                                               4 tablespoons (60g) unsalted or salted butter                                                                1/2 cup (55g) peeled and finely chopped shallots
                                                                               6 garlic cloves, peeled and finely chopped                                                                       pinch of salt
                                                                               3 cups (750ml) dry white wine                                                                                            1/4 cup (15g) chopped flat-leaf parsley
                                                                               4 pounds (1.8kg) mussels, cleaned and debearded
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the shallots, garlic, and salt, and cook, stirring frequently, until the shallots and garlic are soft and wilted, 1 to 2 minutes.
  2. Add the wine and parsley and bring to a boil. Add the mussels to the pot, stirring them a few times, then cover and steam for about 5 minutes until the mussels open, lifting the lid midway through cooking to give them a stir.
  3. Remove from heat and serve the mussels with French fries and hearty, coarse bread, to soak up the liquid.

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