Scrutinized by chefs as one of the most overrated seafood due to its oil content, Trout – often mistaken as Salmon – happens to be my favourite when it comes to sashimi. Indistinguishable in appearances, spotting the difference from the facade of the two can be remarkably complicated. When sliced however, the orange-marbled colour outshines and packs a multitude of flavour unlike the inherent taste profile of the usual salmon.
Blessed with a great neighbouring colleague with an even better car, travelling to alienated Tuas didn’t seem like it needed an air ticket anymore. Snorre Food, a Scandinavian seafood importer, happens to be a distributor to an array of restaurants in Singapore. What better way to get fresh fish than from the source itself?
Fish Vendors Preparing my Order
I stood still for at least a minute as my mind delivered thoughts of inconclusiveness when the vendor asked for the portion I wanted. What if I order too much? Will it retain its freshness after a day? I’ll kill myself before freezing it. I eventually got pass the mental debate and ordered a portion nearing three-quarters of the fish. The belly was primed into sashimi with the rest vacuum-sealed into blocks of fillet ready-to-cook.
A Traditional Touch: Baked Salmon with Baslamic Vinegar