In terms of colour, the Salmon trout is a more florid red-orange than paler-skinned salmon. Because colour is a big draw for Malaysians, many consumers actually prefer trout over Atlantic Salmon. In terms of taste, Atlantic Salmon has that characteristic velvety smoothness while Salmon Trout has a firmer, more voluptuous bite to it.

Norwegian Fjord Trout pan-fried and served Lime-Dill Mayonnaise and Boiled Potatoes or add a Malaysian twist with Gulai Tumis Trout!

Customer can choose the type of cutting (kindly include your preference in the order note):

• Steak cut
• Portion cut
• Sashimi portion with skin
• Sashimi cut without skin

**Due to limited seasonal availability, Norwegian Fjord Trout requires one (1) week advance order. Estimated goods arrival on Thursdays weekly.