A Nat­u­ral Choice

Sus­tain­able, healthy and easy to cook, salmon and trout tick ev­ery box!

Women's Weekly (Malaysia) - - Food Highlight -

Awe-in­spir­ing snow-capped moun­tains, deep fjords and a spec­tac­u­lar coast­line that stretches for thou­sands of miles make Nor­way’s unique nat­u­ral land­scape the per­fect home for some of the world’s most pop­u­lar seafood – Nor­we­gian fjord salmon and trout.

This Nordic coun­try is the sec­ond largest seafood ex­porter in the world, with 2.6 mil­lion tonnes ex­ported in 2017 alone. It is also the world’s largest pro­ducer of farmed At­lantic salmon and fjord trout.

Ac­cord­ing to Jon Erik Steenslid, di­rec­tor of the Nor­we­gian Seafood Coun­cil for South­east Asia, he says that peo­ple are con­sum­ing more fish in re­cent times.

“We see this par­tic­u­larly in ur­ban ar­eas where con­sumers are more in­ter­na­tional and want to try new foods. They want to eat healthy foods that are con­ve­nient, so salmon and trout fit into that pic­ture very well.”

He adds that in Malaysia, salmon is tra­di­tion­ally the choice of ur­ban­ites, but trout is now gain­ing promi­nence as well. This is largely due to its unique taste, health ben­e­fits and ap­peal­ing red colour.


How can one tell the dif­fer­ence be­tween a Nor­we­gian fjord trout and salmon? Both look fairly sim­i­lar and, com­pounded with the fact that some re­tail­ers mis­la­bel trout as salmon, both fishes of­ten re­ceive the du­bi­ous mis­nomer “salmon-trout”.

In ac­tual fact, there is no such thing as salmon-trout. Salmon is salmon and trout is trout. But this acute mis­la­belling has led to a lot of con­fu­sion among con­sumers.

In terms of colour, the fjord trout is a more florid red-orange than paler-skinned salmon. Colour is such a big draw for Malaysians, which is why many con­sumers ac­tu­ally pre­fer trout over salmon.

“Malaysian con­sumers as­so­ciate the colour of the fish with qual­ity. Fish that is more red is per­ceived to be bet­ter qual­ity than fish that is less red. But that does not mean the qual­ity is dif­fer­ent – it is just two dif­fer­ent types of fish,” ex­plains Jon.

The trout head and salmon head also of­fer dis­tin­guish­ing fea­tures – trout head is rounder while salmon head is sharper. Trout also has a fat­ter belly.

In terms of taste, salmon has a char­ac­ter­is­tic vel­vety smooth­ness while trout has a firmer, more volup­tuous bite to it. Both fishes of­fer plenty of nu­tri­tional ben­e­fits, like omega-3 fatty acids, which lower the risk of car­dio­vas­cu­lar dis­eases and are es­sen­tial build­ing blocks for the brain. Trout is also rich in vi­ta­min D to strengthen bones while salmon is loaded with vi­ta­min A which helps with vi­sion and im­mu­nity.

Like salmon, trout can be cooked in var­i­ous ways, in­clud­ing pan-fry­ing, grilling and smok­ing. It can also be eaten raw, as a sashimi dish.

Celebrity chef and restau­ra­teur, Chef Jimmy Chok says there are many ways to cook fjord trout and salmon. These fishes work well with the Asian style of cook­ing such as in as­sam curry, masak lemak or soya sauce. His tip: Never over­cook the fish as...

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