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Proudly produced by: Fassler Gourmet Pte. Ltd. 46 Woodlands Terrace, Singapore 738459 Tel: (65) 6 257 5 257 ; Fax: (65) 6257 7257 ; e-mail: martin@fasslergourmet.com Web-site: http://www.fasslergourmet.com Co. Reg. No: 199401989E / GST Reg. No: M2- 8910117- 9 |
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Aktuell |
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New from Fassler Gourmet Singapore. |
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Know your Salmon. The Salmon is a fascinating fish. There are over 10 different species of salmon living in the wild, most of them in the Pacific ocean.
-- Farming -- Nearly all salmon, consumed in Singapore, come to us from the farm. These salmon farms are situated in countries where the water remains cold all year round. Norway, getting a constant stream of cold water from the north pole, is today, with nearly one million tones production, the biggest producer of Atlantic salmon and Ocean Trout. The second biggest salmon production area is situated in the southern parts of Chile where arctic stream supplies cold water from the south pole area. Besides these two mayor salmon producing countries there is salmon farming done in Australia, New Zealand, Canada and Scotland.
-- Salmon Species -- From the salmon farms we are getting only two species, namely the Atlantic Salmon and the Ocean Trout, also known as Salmon Trout. In Chile there is also Coho Salmon farmed but it only goes to Japan for their Teppanyaki. In the wild there are many more species to be found. Among the wild caught salmons the Sockeye and King Salmon from Canada or US Alaska are considered to be the best and most sought after species.
-- Salmon Quality -- It is of utmost importance that the salmon are juveniles. This can be seen from the colour of its skin which must be silver. The picture below shows the skin of the salmon fillets. Once the salmon becomes mature, and gets ready to spawn, the colour of the skin turns brown, green or even red. The fish is then only good to the Grizzlies. |
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Farm raised Atlantic Salmon |
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Farm raised Ocean Trout |
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Wild Caught Sockeye Salmon |
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-- Colour and texture -- Many chefs believe that farm raised salmon as been artificially colored yet the wild caught Sockeye has a much deeper colour than any farmed salmon ever. This colour comes of its diet of shrimp, crabs and krill. The fat content however is a different story. Farm raised salmon has a much higher fat content than any of it’s wild cousins. This makes the farmed salmon appear a little juicier than the wild caught fish. The flavour of the Sockeye however makes up for it. |
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The Sockeye Salmon is now available from Fassler Gourmet Singapore while stocks last. The fish is available whole headless 2.5 to 3.5 kg each or as boneless fillets of approximately 800 gm - 1.3 kg each. |
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The Sockeye Salmon is also available smoked as a presliced whole fillet and as a sliced center-cut portion in the convenient 200 gm pack. |
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Spawning Sockeye - male and female |
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For more information please feel free to contact our Sales and Distribution Manager Sam Yeo at 8428 4914 or send me a e-mail - martin@fasslergourmet.com |
