Seafood

Salmon

A common Hong Kong retail fish category sold whole or as steaks and fillets; the species must come from the label.

3 identity clues

Label states 三文魚 or Salmon
Often orange-pink flesh with pale fat lines
Sold whole or as steaks and fillets

Reading language:

Names in other languages

繁體中文: 三文魚
English: Salmon
Bahasa Indonesia: Salmon
Tagalog: Salmon

Name in Cantonese (Jyutping): saam1 man4 jyu4

What is it?

三文魚 is the Hong Kong name for Salmon. This page treats salmon as a market group and does not assign every product to one species.

How to identify it

The flesh is often orange-pink with paler fat lines, but colour, cut and skin vary. Confirm the package or fish-counter label.

Common Hong Kong household uses

Commonly pan-fried, baked, steamed, cooked in soup or used in other fully cooked dishes.

Choosing & preparing

Keep raw fish separate from cooked food and use a separate board and knife. Cook ordinary market salmon thoroughly; do not assume it is suitable for raw eating.

Storage

Cover and refrigerate promptly at 4°C or below beneath cooked food. Freeze it if it will not be cooked soon.

Helper tip

Orange-pink colour is only supporting evidence. Read the 三文魚 / Salmon label.

What Ma’am or Sir may say

買兩件三文魚扒，今晚煎。

The employer wants two salmon steaks to pan-fry tonight.

Useful market phrase

唔該要兩件三文魚扒。

Meaning: Two salmon steaks, please.

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Last reviewed: 2026-08-24

Sources (7)