忘不了 Empurau
・馬來西亞身價第一高食用河魚
・原產地：馬來西亞
・鯉科結魚屬
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為何選擇「忘不了」？
之所以叫「忘不了」，皆因其充滿果香的魚油香味，據說是因為「忘不了」平時愛吃高油分的風車果，而且長期高速游動令魚身的肉質嫩滑鮮美，向來備受食家追捧，成為一生人必嚐滋味。
Why choose "Empurau"?
It is called "Empurau" because of its aroma of fruity fish oil. It is said that " Empurau" likes eating high-oil windmill palm fruits. And the frequent high-speed swimming makes the fish body tender and delicious. It is sought after by gourmets and becomes a dish that you must try in your lifetime.
為何有人專程飛到馬來西亞一嘗其鮮味？
號稱河魚之王的「忘不了」源自馬來西亞，更被喻為當地的「國魚」，在中國更有有「水中黃金」之稱，非常名貴。不少人採購冰鮮「忘不了」，更有人專程飛到當地一嚐鮮味，直到愉富農科把「忘不了」引進天水圍馮家圍魚場，為顧客提供本土品嘗活鮮的機會。
Why do some people fly to Malaysia for a fresh taste?
Known as the ‘‘king of river fish’’, "Empurau" originated in Malaysia, also known as the "national fish" by the Malays. In China, it is called "the gold in water", which shows how precious it is. Many people bought frozen "Empurau", and some even flew to Malaysia to taste the fresh fish, until Smart Farming introduced "Empurau" to the Fung Ka Wai Fish Farm in Tin Shui Wai, providing customers with the opportunity to taste the fresh fish locally.
為何「忘不了」吃牛油果？
Why does "Empurau’’ eat avocado?
「忘不了」帶有淡淡的魚油香和獨特果香，據說因「忘不了」愛吃高油分的風車果。風車果不是香港本地植物，亦難以獲得。愉富農科研發出以牛油果代替風車果，配上天然植物自家配方和益生菌，延續「忘不了」的清香！
"Empurau" has an aroma of light fish oil and a unique fruity aroma. It is said that "Empurau" likes eating windmill palm fruits with high oil content. Windmill palm fruit is not native to Hong Kong and is difficult to obtain. Smart Farming has carried out research replacing windmill palm fruits with avocados, together with natural plant formulas and probiotics, to continue the aroma of "Empurau"!
為何魚池模仿原始森林河流？
Why does our fish farm imitate the river in primeval forest?
「忘不了」野性貪玩，牠們的「翼」好比滑浪板或風帆，我們花心思製造人工水流，讓牠們高速游動，養殖上增加大自然元素，有助牠們生長！由於牠們愛「運動」，對氧氣需求高，因此我們設有多個氧氣泵，為牠們提供充足的的溶氧量。
"Empurau" are wild and playful. Their "wings" are like surfboards or sails. We have made efforts in creating artificial water currents to let them swim at high speed, which increases the natural elements in aquaculture to help their growth! They have a high demand for oxygen because they like exercising. Thus, we have multiple oxygen pumps to provide them with sufficient dissolved oxygen.
為何水質對養殖最重要？
「忘不了」源自原始森林的清澈河流，對水質要求高，與一般魚不同。例如馬來西亞原始河流有較多腐植質，水質屬微酸性，因而養殖時需調整水質的酸鹼度和礦物質比例，提升清澈度和透明度，減少有機物含量 。愉富農科的魚場更獲得漁護署頒發的「優質養魚場」認證。
Why is water quality the most important for aquaculture?
"Empurau" originated from the clear rivers in primeval forest. Therefore, it requires high water quality, which is different from ordinary fish. For example, the primeval rivers in Malaysia have a lot of humus, accordingly the water quality is slightly acidic. Therefore, in aquaculture we need to adjust the pH and mineral ratio of the water quality, and improve the clarity and transparency, and reduce the organic matter content. Moreover, Smart Farming’s fish farm has awarded the "Accredited Fish Farm" certification issued by the Agriculture, Fisheries and Conservation Department.
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獲香港漁農自然護理署
頒發優質養魚場認證
為何「忘不了」的味道四季不同？
Why does "Empurau" taste different in four seasons?
「忘不了」的味道隨四季變化。牠們冬天增加食量預備過冬，味道更肥美、濃郁。夏天炎熱且多運動，消耗較多魚油，味道更清香、爽甜。若夏天大家想吃得清淡，清爽的「忘不了」將是你的不二之選！
The taste of "Empurau" changes with the seasons. They increase their food intake to prepare for the winter, thus the taste is plumper and richer. They consume more fish oil as they exercise more in hot summer, thus the taste is more refreshing and sweeter. If you want to eat lightly in summer, the refreshing "Empurau" will be your best choice!
為何我們建議清蒸「忘不了」？
適宜清蒸，品嘗原汁原味，肉質肥美，帶有有淡淡的魚油香味和果香味，全因我們自家的研發的天然植物配方再配上牛油果。
清蒸忘不了
材料
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忘不了1條
薑絲20g
蔥絲20g
蔥花適量
鹽
蒸魚豉油 (另上)
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做法
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1. 魚不用打鱗，然後開肚，兩邊魚鱗朝天
2. 用鹽輕抹魚肉內外，蔥絲和薑絲放在魚身和魚尾的頂部
3. 大火蒸熟（時間視乎魚的大小，以三斤為例，大概10分鐘）
4. 熟後收鱗做蛋黃醬，椒鹽和天婦羅等
Why do we recommend steaming "Empurau"?
Suitable for steaming to enjoy the original taste, the meat is plump, with a light fish oil aroma and fruity aroma, all due to our own research and development of natural plant formula with avocado.
Steamed Empurau
Ingredients
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1 Empurau
20g shredded ginger
20g shredded green onion
Appropriate amount of green onion (chopping into flower shape)
Salt
Steamed fish soy sauce (put separately)
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Method
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1. The fish does not need to be scaled, and then cut the belly, and the scales on both sides face up
2. Lightly rub the inside and outside of the fish meat with salt, and place the shredded onion and shredded ginger on the top of the body and tail of the fish
3. Steam over high heat (the time depends on the size of the fish, it takes about 10 minutes for a 3-catty fish)
4. After cooking, collect the scales to make mayonnaise, salt and pepper, tempura, etc.
Contact Us
Tel/WhatsApp: 6137 0080
【通訊地址】
金鐘夏愨道16號遠東金融中心47樓4703-4室
【漁場地址】
天水圍馮家圍／沙頭角萬屋邊村