Seafood

Mandarin Fish

A deep laterally compressed Mandarin Fish with a large mouth and brown-olive mottling.

繁體中文: 桂花魚
English: Mandarin Fish
Bahasa Indonesia: Ikan mandarin / Mandarin Fish (桂花魚)
Tagalog: Mandarin Fish (桂花魚) — batik-batik na freshwater fish

What is it?

桂花魚 is a Hong Kong freshwater market fish commonly sold whole; it is kept separate from more elongated fish.

How to identify it

Check the deep compressed outline, large mouth, continuous dorsal fin and irregular brown-olive mottling together.

Deep laterally compressed body
Large mouth and spiny dorsal front
Irregular brown-olive mottling

Common confusion

Mandarin Fish is deep-bodied and mottled; grass carp is cylindrical and Japanese seaperch is elongated silver-grey.

Common Hong Kong household uses

Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.

Preparation or handling

Keep raw seafood separate from cooked food, use separate boards and knives, wash hands and contact surfaces, clean it for its type, and cook thoroughly.

Storage

Refrigerate promptly in a covered container at 4°C or below, under cooked food. Fresh fish has clear full eyes, red moist gills and firm flesh; discard cloudy or sunken eyes, brown dry gills, soft flesh or a strong off-odour.

Helper tip

Check the whole form, freshness and stall label; if uncertain, photograph it for the employer.

What Ma’am or Sir may say

買一條桂花魚，劏好留頭尾。

The employer wants this seafood item and requires the fish or shellfish and stall label to be checked.

Useful market phrase

唔該要一條桂花魚。

Does the image look correct?

Last reviewed

2026-08-24