In Malaysia, there was an ever-increasing proclivity for brought in seafood such as for instance salmon and trout, particularly among center- and high-income urbanites. PHOTOS: S.S. KANESAN

Salmon (top) and trout (above) in many cases are seen erroneously as one another in restaurants and supermarkets, but on closer examination, you will find apparent variations in color and also the form of every seafood. PHOTOS: S.S. KANESAN

Trout could be prepared in lots of ways, from pan-frying to smoking to grilling. Due to the fact seafood is obviously greasy on its own, no oil will become necessary if it’s pan-fried. PHOTOS: S.S. KANESAN

(THE STAR/ASIA NEWS NETWORK) – provided the seaside lines that edge the nation, it isn’t astonishing to discover that Malaysia gets the highest seafood usage per capita in South-East Asia.

Predicated on data from WWF-Malaysia, this indicates it uses on average 1.4 billion kilograms of seafood yearly.

Based on the Norwegian Seafood Council (which encourages and disseminates information regarding Norwegian seafood), as the palate that is local gravitates towards home-grown seafood such as kembong (mackerel) and keli (catfish), there clearly was an escalating proclivity for brought in seafood such as for example salmon and trout, specially among middle- and high-income urbanites.

“We see this especially in metropolitan areas where individuals are becoming more worldwide and would like to take to foods that are new. They would like to eat healthier, stylish foods in addition they additionally want convenience, so salmon and trout fit into that image perfectly,” claims Mr Jon Erik Steenslid, manager of this Norwegian Seafood Council for South-East Asia, at a recent event highlighting Norwegian fjord trout.

Norway could be the 2nd biggest seafood exporter in the world (2.6 million tonnes exported in 2017 alone) and also the world’s largest producer of farmed Atlantic salmon and fjord trout. Continue reading →