Hong Kong’s best .. Oysters

Image by Peter Yeung for Mongabay.Mangroves at Pak Nai. Image by Peter Yeung for Mongabay.The reef she speaks of is new, one of several her team fashioned from the old posts in the mudflats off Pak Nai, a historic hamlet along Deep Bay in Hong Kong’s northern New Territories region. These diverse habitats provide homes for fish and other marine life.

Hong Kong’s coasts and islands have fostered a lively community of sportspeople who spend their leisure time on the water, from wakeboarders, to kitesurfers, and scuba divers. The annual Dragon Boat Festival features races all over Hong Kong, with beating drums, delicious food, and healthy competition making for cheerful, lively events that the whole city looks forward to. And who can forget Hong Kong’s pride and joy, Lee Lai-Shan, the windsurfer who grew up on the modest fishing island of Cheung Chau and ended up winning at the 1996 Atlanta Olympic Games – the city’s first ever Olympic medal. This much-loved seafood joint serves British classics in elegant yet laidback surrounds. Aside from smoked fish and hearty pies, look out for the impressive selection of jet-fresh oysters served over ice. Come during “Oyster Wednesdays” when a single variety of oyster goes for $10 a pop from 6pm onwards.

Damaged by decades of human activity, Hong Kong’s rich marine ecosystem requires concerted conservation efforts if it is to recover and flourish. Corals reflect the condition of the entire marine ecosystem, and their decline in Hong Kong provides a stark warning, says National Geographic Explorer Jonathan Cybulski. Hong Kong – Cantonese for “Fragrant Harbour” – was but a small fishing settlement when British merchants arrived two centuries ago, and realised its potential as a port.

Sun-drying is a dehydration process, which concentrates the distinctive savoury fragrance and subtle sweetness of seafood. 生蠔香港 are more complex than we may ever understand. However, we do know that healthy, balanced oceans are vital to the survival of not only ourselves, but the various creatures that depend on them – many of which we eat. Fishermen have always formed the backbone of Hong Kong society.

Restoring Hong Kong’s Lost Shellfish Reefs

Atypical BSE is rarer than classical BSE and happens spontaneously, usually in older cows. Ireland got access to export frozen boneless beef to China in April 2018. Exports grew until 2020 when trade was suspended in line with a sanitary agreement. Illnesses have also been reported after the consumption of oysters at another restaurant in Mong Kok.

Dried seafood

In the process, they are moving the posts seaward, where the intertidal zone is wetter and oysters thrive, and restoring the landward soft shore and seagrass intertidal habitats to a more natural state. This old-school restaurant at The Sheraton is widely regarded as being one of the best spots in the city for fresh oysters. The raw seafood bar stocks more than 20 varieties of oysters on the half shell every evening, with seasonal choices flown in from all over the globe. The restaurant’s Sunday brunch deal is especially popular. $638 gets you a sumptuous seafood buffet, with a selection of freshly-shucked mollusks while $688 includes free-flow Piper-Heidsieck champagne to wash down the food. Atop the Sheraton hotel in Tsim Sha Tsui, the Oyster and Wine Bar offers oysters with a view.

Experts weigh in on how to save Hong Kong’s marine life

Oysters, these days, are always “in season” as we have come up with methods to control water conditions and other environmental requirements. To enjoy this icy cool seafood delight in this summer heat, here are five oyster places you should check out. In addition, oysters have a powerful ability to clean water. “The value of oyster reefs is proven, but we need to restore them,” Law adds. HONG KONG — Thousands of grayish, oval-shaped oysters pepper the mudflats of far northern Hong Kong, clustering together on fragments of rock lining the shoreline or clamping onto abandoned concrete posts.

TNC’s work is part of a broader project with the University of Hong Kong’s Swire Institute of Marine Science to restore oyster reefs across the city, where there are now four projects in three areas. The first launched in Deep Bay at the settlement of Lau Fau Shan in May 2018. The following year, the project installed a second reef at Tolo Harbor, to the east, that is being used as a biofilter to support a fish farm. Then in June 2021, the project established another reef on the grounds of Hong Kong’s airport on the north of Lantau Island.

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