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Norwegian Rainbow Trout Head / 挪威三文鱼头

Norwegian Rainbow Trout Head / 挪威三文鱼头

SKU:SLM-TH

Origin: Norwegian

Regular price RM14.90
Regular price Sale price RM14.90
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18 in stock

  • 产地:挪威 / Origin: Norway
  • 100% Preservatives Free / 绝无防腐
  • Weight: 400g - 600g per pack / 每包重400-600克
  • 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
 
Nutrition value per 100 g

Energy: 693 kJ (166kcal)

Fat: 10 g

Saturated fatty acids: 2 g

Monounsaturated fatty acids: 3 g

Polyunsaturated fatty acids: 3 g

Omega-3: 2.2g

Carbohydrates: 0 g

Sugars: 0g

Protein: 19g

Salt: 0.12 g

Vitamin D: 6.9 µg

Fjord Salmon trout is an exclusive fish and the name for fresh farm raised trout from Norway. Fjord trout is genetically a smaller fish than salmon and has shorter fibers in the meat compared to salmon. This means that the Fjord trout meat becomes a little tenderer, and more velvety. Fjord trout also has leaner meat than salmon and a strong red color. Salmon Trouts are raised in cold, clear fjords in western Norway, and one of the hatcheries is located by Folgefonna glacier which is around 10 000 year old. For one year the fish swims around in crystal clear water from the glacier before it is transferred to nearby fjords where it enjoys a combination of salty water from the sea and fresh water from the glacier. Thus, it has earned its name; Fjord Trout – Kissed by a Glacier.
Norway’s Industry-Leading Aquaculture
Norwegian Fjord Trout is ocean-farmed in Norway’s natural fjords—where rivers formed by water from glaciers and melted snow filter into the sea creating a less-salty basin. This provides Norwegian Fjord Trout with a unique, clean taste.
Certified Norwegian Fjord Trout Must:
  • Be raised in the cold, clear waters of Norway
  • Weigh over 4.4 pounds
  • Have marbled, deep red flesh
  • Be packed as soon as slaughtered
  • Be stored and transported with an unbroken cold chain (at 32°F–39.2°F) until delivery
Norwegian Fjord Trout Is Safe to Consume Raw
Norwegian Fjord Trout is exempt from the freezing requirement for fish (US Food Code section 3-402.11) because it is an aquacultured fish, raised in net-pens in open water and fed formulated feed. Lerøy Fjord Trout complies with the highest Quality Standard for Norwegian Fjord Trout (NS-9412-2010). Global G.A.P IFA Aquaculture certification is available. Season: Lerøy Fjord Trout is available all year round.

How To Make: Salmon Head Soup

Ingredients

  • 2 salmon heads, or one salmon frame (head, tails, and scraps)
  • 1 large onion, thinly sliced
  • 3 tablespoons butter
  • 8 ounces potatoes, scrubbed and cut into 2 inch cubes
  • 1 large bunch fresh dill
  • 2 bay leaves
  • 1 teaspoon kosher salt, or to taste
  • 1/2 cup cream, or to taste
  • About 1/3 cup chopped fresh dill

Steps

  • Over medium heat, melt the butter in the sauté pan. Add the onions and sauté until softened but not browned, about 7 minutes. Add the salmon parts, the potatoes, bay leaves, salt, and all but a few stalk of the dill. Add enough water to just cover the fish. Bring the water to a steady simmer and cook until fish and potatoes are tender, about 20 minutes.
  • Using a slotted spoon, remove the fish parts from the liquid. When the fish is cool enough to handle, separate the meat and other edible parts (eyeballs, cartilage, etc.) from the skeleton.
  • Add the fish parts back to the soup. Reheat gently at a low simmer, taking care not to break up the fish flesh. Add the cream and the chopped fresh dill. Add more salt, if needed, and freshly ground black pepper. Serve immediately. Leftovers may be kept in the refrigerator for up to three days and reheated over a low simmer.

Also Try: Grilled Salmon Head

Source: https://www.seriouseats.com/recipes/2012/01/salmon-head-soup-recipe.html

 

Additional Information:

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  

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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