One whole raw Fourfinger Threadfin showing an elongate silver body, forked tail and four clear pectoral filaments

Seafood

Ma Yau / Fourfinger Threadfin

AFCD maps 馬友 to Fourfinger Threadfin, Eleutheronema tetradactylum; appearance is supporting evidence only, so confirm the original label or counter sign.

繁體中文: 馬友
English: Ma Yau / Fourfinger Threadfin
Bahasa Indonesia: Ma Yau (馬友 / fourfinger threadfin)
Tagalog: Ma Yau (馬友 / fourfinger threadfin)

What is it?

Ma Yau / Fourfinger Threadfin is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.

How to identify it

elongate silvery body; forked tail; four free pectoral filaments must be clearly visible.

elongate silvery body
forked tail
four free pectoral filaments must be clearly visible

Common confusion

Golden Threadfin Bream

Golden threadfin bream has a pink body, yellow stripe and one upper-tail filament; Ma Yau has four free pectoral filaments.

Common Hong Kong household uses

Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.

Preparation or handling

Use separate boards and knives for raw fish, then wash hands and clean work surfaces; cook until the flesh is opaque and flakes or separates from the bone easily.

Storage

Keep raw fish covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.

Helper tip

Golden threadfin bream has a pink body, yellow stripe and one upper-tail filament; Ma Yau has four free pectoral filaments.

What Ma’am or Sir may say

買馬友，睇清楚牌仔，返嚟分開生熟處理。

The employer asks for Ma Yau / Fourfinger Threadfin, with the label checked and raw food kept separate from cooked food at home.

Useful market phrase

唔該要馬友，要原裝標籤或檔口牌清楚嗰款。

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Last reviewed

2026-08-24