By Roland Buerk
BBC News, Tokyo

The Japanese are eating more meat than seafood, according to a new report from the government.

Figures show that in 2006, for the first time, the Japanese preferred meat over sushi. And in 2007 their appetite for meat increased even further.

The study said that changing lifestyles were responsible, with parents finding meat dishes quicker to prepare.

The government suggests supermarkets hold fish cookery demonstrations to help protect the seafood industry.

Despite these recent trends, people in Japan still eat more fish than those in any other major industrialised nation. But fish eating has been declining across all generations for the last decade.

The study, by the Ministry of Agriculture, Forestry and Fisheries, said one factor was that children increasingly eat separately from their families because they stay on after school for exam-cramming classes.

The decline in Japan comes as global seafood consumption is increasing.

The worldwide popularity of Japanese sushi and sashimi is helping to push stocks of the most prized fish, bluefin tuna, to dangerously low levels.

Majesty Restaurant
3/F Prudential Ctr 216 – 228A Nathan Rd
Jordan Station, Exit E

Chicken Bundles, these things were ginormous!

The inner workings of the cha siu bao (roast pork bun).

Looks a lot like a jeen dui (fried gluttony sesame ball), but it’s something else

It’s deep fried bread with red bean paste and banana paste filling.  It was so good, I can still taste it.

The Fishing Villages

Hong Kong is synonymous with seafood.  The selection is plentiful, fresh, and affordable.  One of the perks of seafood dining in Hong Kong is that you can pick what you want to eat right from the tanks, and it will be cooked to your preference in no time at all.  How’s that for fresh?

The Fishing Village of Sai Kung

The seafood tanks in front of one of the restaurants in Sai Kung

Upon stepping off the bus at the central terminal, the senses are treated to the wavering scent of seawater and the scene of the locals selling their daily catch.

Fried Fish Skin

Fatty Beef Brisket

The Fishing Village of Lei Yu Mun

Lei Yu Mun is one of the older fishing villages.  In the past, the only way of getting there was by car or boat, but now it can also be accessed after a 15 minute walk from the Yau Tong MTR stop.  Walk east up and down a small hill and you will see a large gate.  There are many seafood vendors to choose from, and you get to pick out your own seafood as well.  Once you’ve selected the seafood you want, the vendors will bring it to one of the local restaurants to cook to your liking.  We went to the Dynasty Restaurant for our seafood dinner.  It’s a little further back, but it’s worth the small hike.

Clockwise from top left:  Clams, Lobster, Cuttlefish, Mantis Shrimp (Peeing Shrimp)

Giant Razor Clams

Salt Baked Mantis Shrimp (Peeing Shrimp)

Garlic Steamed Scallops

Fresh Steamed Fish

Jumbo Prawns

Ginger and Scallion Crab

Clams in Black Bean Sauce

Hong Kong Eats:  Tea Time, Fast Fixes, and Street Eats – Part One

Hong Kong Eats:  Tea Time, Fast Fixes, and Street Eats – Part Two

Hong Kong Eats:  Dinner Time

April showers bring May flowers, and soft-shell crabs. They were always a hit at my father’s restaurant, and I used to press on the top of their shells with my finger until bubbles frothed out of their mouths. The crabs would be deep fried and served with either garlic-pepper sauce or served salt-baked style. The first time I had soft-shell crab, I broke out in hives. It was also the last time I had soft-shell crab.

I just discovered today that soft-shell crab isn’t a different species of blue crab, in fact, it is blue crab. Just like snakes, crabs molt their shell when they outgrow it. For several days, while they’re waiting for the new shell to form, their exterior is soft and unprotected. It is during this phase when the crabs are harvested. I love fun facts.

~ Kin

That’s why.
Image: wikipedia.org

Yes, the monkfish has a face only a mother could love, but still, as ugly and hideous as it is, one can’t deny the tastiness and the versatility of monkfish meat. I cooked a bunch of monkfish for my bday party over the weekend and I was able to create three separate dishes from one fish. Clearly versatile indeed!

Image: Bo Han

Monkfish Skewers

Ingredients

• Monkfish
• Mushrooms
• Squash
• Lemon
• 2 Tbsp – Oil
• Salt
• Ground black pepper

I bought 4lbs of monkfish from the market and I had them chopped through the bone. Remove all excess skin from the fish. Cut the meat off the bones and cut into 1″ x 1″ cubes. Leave some meat on the bones as we will be saving that for another dish. Save the tail portion for an additional dish as well. Place the monkfish cubes in a large bowl, add juice from half a lemon, add the oil, add a dash of salt, and two dashes of ground black pepper. Mix well and let marinate for a minimum of two hours in the refrigerator.

Meanwhile, soak the skewers in water so that they won’t burn on the grill. Give the mushrooms a good wipe down with a wet paper towel and chop the squash so each piece is large enough to be skewered.

Arrange the fish, squash, and mushrooms on the skewers as you desire.

Spray non-stick cooking spray on the grill pan and fire it up at medium-high heat. Place the skewers on the grill and cook each side for about 4 minutes and flip to cook for another 4.

As always, please make sure all food is thoroughly cooked before consumption to prevent food-borne illness.

Stay tuned for parts 2 and 3!

~ Kin