Archive for March 25th, 2014

Aurora Salmon from Norway available in Singapore!

Not all salmon tastes the same, that’s what I found out last week after I tasted the Aurora salmon from arctic Norway. So smooth, so flavourful, and so delightful to eat, I have to say that I won’t look at salmon in quite the same way ever again.

What is Aurora Salmon you may ask? Aurora Salmon is meticulously grown in the artic regions of Norway, as compared to Norwegian salmon from waters nearer to the southern parts of Norway. At such high latitudes, this is where the Aurora Borealis (Northern Lights) can be spotted. The fresh cold clear waters within this pristine environment hold temperatures stable at a consistent average of 3 to 4 degrees Celsius in winter and 5 to 10 degrees Celsius in the summer. This, together with the optimal currents and oxygen levels, ensure the slow growth of the Aurora Salmon, resulting in a higher fat content than other farmed salmon which can take a shorter time to be harvested.

In fact, Aurora Salmon is already one of the most sought after brands in Japan, and now, for the 1st time, you will be able to purchase Aurora Salmon exclusively at all Kuriya Fish Market outlets. The fish is air flown fresh into Singapore within 2-3 days of harvesting, so you can be assured of Aurora Salmon’s freshness.

Aurora Salmon Sashimi Slices (1)

I had the privilege to be amongst one of the first few Singaporeans to taste the amazing Aurora Salmon at the launch of the Aurora Salmon at Kuriya. The pricing is the same as if you were to buy the “normal” Norwegian salmon. With salmon being a good source of protein, vitamins D, A and B12, iodine, antioxidants and omega-3 fatty acids, the salmon is really our wish come true for great tasting yet healthy food.

I’m not lying when I say these salmon taste different from what I’m more accustomed to. They really do have a deeper flavour and you can taste the richness and fattiness of the flesh! If only I could have the entire tray!

Aurora Salmon (11)

Watching these chefs slice through the salmon was like watching hot knives slice through cold butter. Blink and you miss it! In a matter of minutes, they had reduced the whole salmon into numerous sashimi slices!

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