Norwegian salmon

Fresh Norwegian salmon is a nutrient-rich and very easy-to-prepare ingredient. Below are some guidelines on how to use fresh Norwegian salmon:

1. Inspecting and preparing fresh salmon

• Quality check: Fresh salmon usually has a bright orange color, firm flesh, and no overly strong fishy odor.
• Preparation:
  • If the fish is already filleted: Simply rinse with diluted salt water to remove bacteria.
  • If the fish is whole: You need to remove the scales, entrails, and cut it into appropriate pieces.

2. Ways to prepare Norwegian salmon

a. Making sashimi or sushi

• Accompaniments: Wasabi, soy sauce, or vegetables such as radish and cucumber.
• Instructions:
  1. Use a sharp knife to cut into thin, even slices.
  2. Arrange on a plate and enjoy with soy sauce and wasabi.

b. Baking salmon

• Seasonings: Olive oil, pepper, salt, lemon.
• Instructions:
  1. Marinate the salmon with the seasonings for about 15-20 minutes.
  2. Place in the oven at 180°C for 15 minutes or grill over charcoal/hot coals.

c. Pan-searing salmon

• Seasonings: Garlic, butter, pepper, salt.
• Instructions:
  1. Heat the pan with a little butter.
  2. Place the salmon fillet in the pan and sear for 3-4 minutes on each side, until evenly golden.

d. Cooking hot pot or salmon porridge

• Norwegian salmon can be used to make Japanese-style hot pot (Shabu Shabu), spicy and sour hot pot, or porridge to enhance freshness and nutrition.

3. Notes when using fresh salmon

• Storage: If not used completely, wrap tightly and store in the refrigerator (freezer or fridge compartment) to maintain freshness.
• Shelf life: Fresh salmon should be consumed within 1-2 days of purchase.