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The lumpfish belongs to the family of lumpsucker. It is a carnivorous fish, short and coarse, coming from the waters of 200m deep in the iceberg area between the Arctic and North Atlantic, where there is no pollution and the natural environment keeps its original ecology. The lumpfish is a pure natural wild animal belonging to the rare deep-water cold fish species. The meat of this fish is white, luscious and tender, with soft bones and high calcium content. The fish skin is neither too soft nor too hard, tastes like sea cucumber. The lumpfish is rich in unsaturated fatty acid of OMEGA 3. Now the product has become one of the most popular varieties of imported high quality seafood.

The features of the lumpfish

The fish skin is the thickest: the fish skin accounts for one third of its body weight, containing a large amount of collagen, which is the best food for beauty.

Though this fish contains high fat, which id natural unsaturated fatty acids, it is known as the cleaner of blood vessels.

Lumpfish cuisine

-----mixing the lumpfish skin warmly, steaming the lumpfish with soya beans.

There are a variety of ways to cook the lumpfish. Here are two dishes made out of one lumpfish.

-Lumpfish skin is dressed with sauces and mixed with peppers in room temperature;

-Lumpfish body is steamed with soya bean source. In this way, the fish odor is removed and meat is so tender and fresh.

Main material: one lumpfish, 1/2 of red pepper, yellow pepper, garlic, and onion.

Accessories: 15 grams of vinegar, 10 grams of pepper oil, 10 grams of sesame oil, 15 grams of fresh soy sauce, 70 grams of soya beans, 10 grams of edible oil


1. Defrost the frozen lumpfish in cool water, then wash it in hot water of 80℃, and then scrub the fish's sandy skin with a steel ball.

2. Cut the fish and remove half skin off the fish.

3. Put the sliced fish skin in boiling water and blanch it 1 minute for shrinking, then hang it up to dry the water, then put it into a container together with the blanched green pepper of 50 grams, yellow pepper of 50 grams and onion slices of 50 grams. Add vinegar of 15 g, Chinese prickly ash oil of 10 grams, 15 grams of fresh soy sauce and mix well.

4. The warmly mixed lumpfish is done.

5.Chop the rest of the fish skin and body and put it into a dish, then steam it for 8 minutes. After that, cover the fish meat with shredded green onion and green red pepper, soya bean sauce of 70 grams, and some hot oil. Steam the lumpfish body in soya bean sauce is done.