SEAsonal Special: Atlantic Cod
With a firmer and flaky texture, the Atlantic Cod is commonly found in European cuisine. High in vitamins and minerals, it is high in protein and low in fat, making it an excellent protein source.
With just a simple sautee, savour the fresh and rich taste of the Atlantic Cod and enjoy its health benefits!
Chilean Seabass and Atlantic Cod both very commonly referred to as Cod, but what is the actual difference?
Chilean Seabass, also known as the Patagonian Toothfish, is actually not from the Seabass family but from the Ray-finned fish of the Nototheniidae or Cod Icefish family. Commonly found around southern Chile to the coast of Patagonia, the Pacific Ocean and the Antarctic. Atlantic Cod occurs in the North Atlantic Ocean towards North America, in Norway, Iceland, Greenland and Russia.
Chilean Seabass has a sweeter flavour profile compared to Atlantic Cod with a higher fat content and softer texture, more common featured in Asian cuisine, whereas the Atlantic Cod has only 3% fat content with a firmer and flaky texture common found in European cuisine.
In terms of appearance, Atlantic Cod has a dark olive to brownish coloured spotted skin with a prominent line running down the length of the fish. Whereas Chilean Seabass has brown to black colour that covers the entire fish.
Many tend to mix up Salmon and Fjord Trout due to their striking similarities. So, how can you tell them apart?
Atlantic Salmon spawn in the coastal rivers of northeastern North America, Iceland, Europe, and northwestern Russia. Norwegian Fjord Trout is raised in the pure and cold Norwegian Fjord where seawater and fresh water from the glaciers meet, and therefore gains a rich taste and a pure aftertaste.
Appearance-wise, Salmon has bigger scales and a silvery black colour while Fjord Trout has smaller scales with greyish silvery colour. The Salmon has a longer and slimmer shape, whereas the Fjord Trout is more rounded and with a bigger belly.
What’s the difference?
Salmon vs Fjord Trout
Pulpit Rock Smoked Salmon
Why is Snorre Food Air Flown Fresh Pulpit Rock Smoked Salmon different from what we find in local supermarkets?
Salt is a key ingredient in cold smoked Salmon. Salt is used to cure Salmon before smoking it at a low temperature where thru the process, it removes the moisture from the Salmon.
In local supermarkets, 90% on shelf are imported from western countries where the salt content is significantly higher. Salt as we know is a major contributor to high blood pressure and linked to heart attacks.
At Snorre Food, research was done to make our product suit the Asian taste bud and we found most imported smoked products are often too salty for the local palate due to higher tolerance for saltiness in the west and through freezing, the Smoked Salmon cells burst and out flows the cured liquid which is salty and would result in a more salty profile. With that knowledge, we worked around the problem and came with a less salty smoked salmon.
100% Norwegian Air Flown Fresh Salmon
For a longer shelf life, local supermarkets ship their Smoked Salmon in frozen conditions and use frozen Salmon from various origins. The result is mushy and there is little/no texture to the bite. Colour can tend to be pale.
At Snorre Food, we smoke on premises our Pulpit Rock Smoked Salmon from 100% Air Flown Fresh Norwegian Salmon. This means the product has never been frozen. Having 30 years of experience and knowledge, Pulpit Rock Smoked Salmon is made available after a full year of testing and experimenting. Every bite has a firm and smooth texture.
Bringing you the same flavour, freshness and texture as raw scallops. Using advanced CAS* technology, the Senrei scallops are rapidly frozen while maintaining their succulent and soft sweetness.
Eat it raw as sashimi, as scallop pinchos with herbs, or sauteed with butter for delicious flavour. Experience supreme quality scallops from Japan!