FROZEN SALMON RM43.00/KG x (5kg/pc) =RM215/pc
Salmon can be found all year.
Norwegian Salmon is especially rich in:
- Vitamins A, D, B12 and riboflavin
Norwegian salmon is especially rich in protein, vitamin A, D and B12, antioxidants and omega-3s. Salmon is a very versatile fish and can be enjoyed in both cold and warm dishes. Raw, fried, boiled, baked or smoked. Even marinated on the grill, it is a real winner. It also suits flavours and spices from all corners of the world, and salmon has become a star ingredient for top sushi chefs all around the globe.
From Norwegian waters to wasabi
Walk into any sushi place in the world and you’re guaranteed to see salmon on the menu. That was not the case 20 years ago. Even though the Japanese have eaten raw fish for centuries, the famously orange salmon was not a common sight in this dish until very recently. The Japanese simply did not consider their Pacific salmon clean enough to eat raw. However, the ocean-farmed Atlantic salmon was fit for purpose, with its clean and safe Norwegian origin.
The only problem was that the Japanese did not think of it as sushi.
Thus began an ambitious Norwegian campaign, initiated by a group of fish exporters with a big dream. Thanks to a good idea, a couple of mad entrepreneurs and good marketing, the supreme Atlantic salmon is now a Japanese success. It has ranked as the most popular sushi topping in Japan many years in a row. In combination with an international sushi boom, the Norwegian salmon’s high quality, intense look and fresh taste has made Norway the largest exporter of Atlantic salmon in the world.
Restaurant-Style Pan-Seared Salmon (15 min)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 4 (6-ounce) salmon fillets, 1-1/4 in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like)