A Natural Choice
Sustainable, healthy and easy to cook, salmon and trout tick every box!
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...