This ‘salmon’ fillet is actually Norwegian Fjord Trout, somehow, in Malaysia and Singapore, we are so used to call it ‘salmon’
If it were to be compared with cheaper Atlantic Salmon (commonly from Chile), this is way nicer (the taste that we are used to). It has higher fat contain and the flesh is not as dry and bland compared with Atlantic Salmon
These fish reach us whole, chilled from Norway. Filleted and vacuum packed in store. And flash frozen to maintain the freshness.
Handling and storage
- Items are individually vacuumed-pack.
- Keep it frozen until the night before you decide to cook it, move it to chiller to thaw it slowly.
- Consume within 48 hours of thawing.
- Best cook medium well