Product Specification Ikan Segar Salmon Norwey
Norwegian Salmon Fresh Fish has become the main ingredient for Japanese food making such as sushi and sashimi. Not without reason, Norway has been known as one of the countries that are serious in producing salmon.
Norwegian salmon taste is more suitable for raw materials of sushi and sashimi than other salmon. According to Sushi Tei Director Sonny Kurniawan, the taste of Norwegian salmon is softer and creamy.
Characteristics of salmon are varied depending on the origin, for Norwegian salmon meat, its fat characteristics are thicker and the meat is softer. In contrast to Australian Tasmanian salmon, the fat is less and the meat is harder.
Price Ikan Segar Salmon Norwey