Seafood

Salmon

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

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

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.

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

Common confusion

Salmon often has orange-pink flesh and pale fat lines, but appearance does not prove species or raw-eating suitability.

Common Hong Kong household uses

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

Preparation or handling

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。

Does the image look correct?

Last reviewed

2026-08-24