Oysters, mussels and scallops are ideal for buffet tables, and can be found on most menus. Canadian crab, particularly Dungeness crab, is very popular in Chinese seafood restaurants. Snow crab and King crab are popular and always in high demand in the Japanese restaurants. Canadian groundfish species, particularly black cod and ling cod, are widely accepted in Hong Kong. These products are usually cut in the form of steaks and fillets for sale in the frozen section of supermarkets and frozen food retail shops.
Black cod is also very popular in the hospitality sector.
There is potential in the aquaculture fish market. Aquaculture fish sold in Hong Kong tends to be tropical trout forms that are usually cultured or sourced from the Asia - Pacific Rim. The food services industry, is always on the look out for new product varieties. It is the market for live fish. Canadian fish and seafood exporting companies should consider non-traditional species for export to Hong Kong.