What was once a luxury food is now probably the most popular fish in Singapore. And it’s no surprise given it’s fatty, tender, and delicious taste plus it’s many health benefits.
Salmon fillet is easy to prepare and only needs some light seasoning to bring out its flavour. It can be cooked several ways—pan-fried, air-fried, grilled, baked, poached, or steamed.
Our favourite recipes: Pan-fried Salmon Teriyaki, Mentaiko Salmon, Soy Ginger baked Salmon.
Country of Origin: Norway
Condition: Fresh Frozen to capture it’s maximum freshness (Keep frozen immediately if not cooking)
Storage: Store at -18°C or below
Weight: 360-440g (2 portions) | 950g-1.05kg (5-6 portions)
Note: Great care has been taken to debone the fillet but some bones may still remain.
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