Spawned by great stories of innumerable health benefits, and magical oils, the once humble Salmon, (I presume it was humble back in the day when it was the staple of the grizzly bear and polar bear) has now been elevated to King Fish status, almost.
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.
Slabs of fresh salmon on display at Fresh, at 1 Utama. The distributors for this product are Euro Atlantic Sdn Bhd, who have been in the business of importing high quality fruits, vegetables and fresh produce since 1992. One of the feathers in their cap isas supplier of fresh fruits and vegetables for the US Navy Procurement in the Straits of Malacca. Their subsidiary, C-Food Portins Sdn Bhd, was set up to produce added value marine products.
Chef Chok, celebrity chef from Singapore (because they couldn't find from Malaysia?) demonstrates his cooking techniques that fuse the flavours of Asia and Europe.
A simple salmon kebab with a refreshing yoghurt dressing, that I thought was a fabulous idea for finger food. Unfortunately, the recipe card is in a foreign language (to me, anyway), so I cannot reproduce the recipe.
Fresh Norwegian Salmon with Julienne Ginger, Chilli and Fresh Calamansi Juice. A combination of Norwegian Salmon Loin, ginger, chillies, coriander, soya sauce, sesame oil and calamansi juice. Lovely and refreshing, and the sauce does not overpower the fresh and raw fish, which would have been a waste.
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.
Lucky fish, to be farmed in such picturesque surroundings.
Succulent skewers of salmon kebab.
After the cooking demo, there was a flurry of paparazzi hurrying to another section of the supermarket, where apparently the Norwegian Trade and Industry Minister, H.E. Monica Maeland and Ambassador Hans Ola Urstad had arrived.
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.
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