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The Fish Club

Norwegian Rainbow Trout Bone / 挪威三文鱼骨

Norwegian Rainbow Trout Bone / 挪威三文鱼骨

SKU:SLM-TB

Origin: Norwegian

Regular price RM14.90
Regular price Sale price RM14.90
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We have 1 in stock
  • Origin: Norway / 产地:挪威
  • 100 Preservatives Free / 绝无防腐
  • Weight per pack / 每包重量: 500~700g
  • For best quality, consume within 3 months from purchase / 购买后3个月内食用,品质最佳
*Promo subjected to availability, while stock lasts 存货有限,售完为止

How To Make: Salmon Bone Miso Soup

Ingredients

  • 1 salmon bone skeleton, about 700g
  • 4 to 5 liters water
  • 2 Tbsp miso paste (soybean paste)
  • 1 tsp instant dashi powder, optional
  • 2 pieces tofu, cut into 1 to 1.5cm dices
  • Wakame (seaweed), to preference
  • 1 green onion (shallot), finely chopped for garnish

Steps

  1. Bring 4 to 5 liters of water to a boil.
  2. Soak wakame according to the instructions on packet until softened. Rinse and drain well.
  3. Rinse and cut salmon bones into chunks. Whenever I cook fish soup, I use to briefly fry fish bones in batches over medium heat. I learned this trick from my mum to remove or reduce any unpleasant smell of fish. But if you can get very fresh fish, you can skip this step though. When frying salmon, I don’t need to add any oil because salmon has got lots of oil already.
  4. Put salmon bones into boiling water and cook for 2 hours, until reduced to 4 to 5 cups of fish soup.
  5. Add wakame and bring to a boil again. Gently add diced tofu. Slower heat and simmer for 10 minutes. Turn off the heat. Ladle out 2 tablespoons of soup to dissolve the miso paste. Gradually stir in until completely dissolved. Make sure to taste along the way you stir in the miso paste. Don’t add too much, otherwise the soup would be too salty. You can also add some instant dashi powder to add more flavour if desired. Sprinkle chopped green onions for garnish. Done.

Also Try: Pan-fried Salmon Bones

https://www.youtube.com/watch?v=BKGqMhXpcYM Sources: https://en.christinesrecipes.com/2009/09/salmon-miso-soup.html
Caution: Customized cutting is NOT available. 
注意:恕不接受客制化切割  

Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式:冷冻雪藏 -18°C。购买后3个月内食用,品质最佳。 

100% Preservative Free 绝无防腐  
Cleaned & Gutted 去鳞清内脏 
Vacuum Packed 真空包装  
Flash Frozen 急速冷冻  

 

Additional Information:

How we package your order?

The vacuum sealed seafood products and frozen chill packs, which contain non-toxic gel are packed in a polystyrene box, so the chill packs distribute the cold evenly throughout your fish and seafood, ensuring maximum freshness.

We seal the polystyrene box with packing tape and hand it to our cold chain logistic to deliver to you.

What should I do when my order arrives? 

Remove your seafood products as soon as possible from the box, refrigerate all fresh items and freeze all frozen goods until you are ready to prepare them for consumption.

How is your frozen seafood handled? What is your freezing process?

Our fish and shellfish are processed and immediately frozen in our -45°c blast freezer. No chemicals or preservatives are added during the freezing or production process on any of our seafood items.

Read: How Blast Freezing Improves the Quality of Fish

What is a -45 Degree Freezer and how does it affect the seafood when defrosted?

Blast freezing seafood products at a lower temperature keeps the wall of the cell intact, ensuring that water from the inside does not exit. When defrosted, the quality, texture, and appearance will remain completely intact just as if it were a fresh product.  

What is the proper way to defrost frozen seafood products? 

If you have received frozen seafood and placed it in the freezer, remove these items from the freezer and store them in the refrigerator for at least one day before you plan to serve it. Allow 12 to 24 hours for the product to properly defrost. Do not rush the defrosting process as it can affect the flavor and texture of your seafood.  

Why are some seafood products unavailable from time-to-time?

The availability of seafood products depends upon the season, weather, and other conditions that can affect a catch or harvest. Additionally, the harvesting of many seafood products is regulated in order to maintain a sustainable supply.

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