Then it got the bad rap, for being farmed, injected with dyes to make it more pink, or orange, or whatever color you please, so one wondered when was Salmon the real deal. Now I know. When it's Norwegian! Makan fairy godmother invited me to the Norwegian Salmon launch at 1 Utama.
Highlights of the event included a cooking demo by Chef Jimmy Chok, and the presence of the Norwegian Trade and Industry Minister, H.E. Monica Maeland and Ambassador Hans Ola Urstad.
Fresh packets of salmon which retail at basically RM80 per kg which is quite reasonable considering their long journey over, ...some of our local fish cost more than that. The Norwegian salmon farms boasts of cold clear waters, and each cage can hold up to 10,000 fish, which is PRETTY deep.
A final plug for Salmon, it is packed with Vitamin A, D, B12 and Omega 3 Fatty Acids, which is good for the heart and cardiovascular health. And some tips when buying salmon, fresh salmon should never smell fishy, its eyes should be bright and clear, (although it's dead), the gills should be reddish and skin should moist with shiny scales, (in other words, although it's dead, it should look alive), the flesh of the fillet should be firm, moist and brightly coloured and there should be no liquid seeping from the salmon fillet.
The Norwegian Salmon is available in AEON Supermarkets.