Sustainable Aquaculture Development Project Funded by Fisheries Enhancement Fund

The local fisheries industry has been seeking to transform their business model in view of challenges such as competition with imported aquaculture products, ageing and shortage of manpower in the industry. A local fisheries association’s project has been funded by the Fisheries Enhancement Fund, established by Airport Authority Hong Kong, to bring new opportunities to sustainable marine aquaculture in Hong Kong.

Law Kwong-choi, the project leader of the funded fisheries association, has been culturing sea fish for over 30 years. As fish farming has become more costly in recent years, he wants to explore the feasibility of culturing shellfish.

Law introduced two species of shellfish, namely scallop and pearl oyster, to the fish farms in the eastern waters of Hong Kong. The two species were not commonly seen in the local trade because of strong competition posed by imported shellfish and the lack of sales outlets. However, Law saw potential in the business of culturing shellfish.

“Transportation and other costs of culturing shellfish are much lower. Most importantly, less manpower is required,” said Law.

Apart from exploring new species of aquaculture products, the project also aimed at producing high quality local shellfish that is safe for consumption. The team developed standards of breeding high quality shellfish through trial and error during the project period. The project team set up monitoring devices to measure dissolved oxygen concentration at different water depths to analyse where algae, food for shellfish, would be most abundantly found. The optimal depth for the growth of healthy scallops and pearl oysters was identified at three metres. After multiple trials, the team also concluded that it is best to house 150 shellfish in each cage to avoid fight for food.

“With the funding we procured devices such as dissolved oxygen sensor and other facilities,” Law said. “The fund was a huge support as it allowed us to try something new. Without the fund’s support, we would not have been able to afford any devices,” he continued.

With high standards of aquaculture products quality, farming method and management, three fish farms of the project are the first bivalve species farms in Hong Kong to be included in the “Accredited Fish Farm Scheme” of the Agriculture, Fisheries and Conservation Department.

In collaboration with Fish Marketing Organization (FMO), the project team produced XO sauce by sun-drying the pearl oysters and mixing them with other ingredients. A total of 9,100 pearl oysters from the project were processed into 100 bottles of XO sauce by FMO. The sauce was sold at FMO’s stores and online shop. It created a market for local cultured shellfish.

Henry Yip, Market Manager I (Market and Promotion) of FMO, said, “The shellfish was of high quality as the water quality was good. The shellfish was plump and had rich flavour. Frying it for making XO sauce brought out its flavour and aroma. Some housewives told us that they liked the XO sauce and usually used it for stir-fry dishes.”

With the satisfactory outcome, the project team is eager to promote shellfish culturing and share their knowledge with the industry. Law said, “We would use the funding to promote the techniques of shellfish culturing to fishermen who are interested. We would teach them how to do it.”

Law also hopes young people would be interested in culturing shellfish considering their successful experience, helping to alleviate the ageing problem of the industry.

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