Blue Salmon

Introduction to Blue Salmon
1. Definition:
The Blue Salmon is a petite fish widely adored in Asian regions. Due to its small size, it's often cooked whole, offering a tender texture combined with a subtle, delightful aroma.

2. Production Process:

Cleaning: First and foremost, the fish undergoes cleaning to remove any internal organs and impurities.

Preparation: Given its small size, there's an option to decapitate and debone, but many prefer to cook it whole.

Seasoning: Depending on the desired dish, it can be marinated using salt, wine, or other condiments beforehand.

3. Serving Methods:
The Blue Salmon can be prepared in a variety of ways such as frying, stir-frying, steaming, or even boiling in a soup with other ingredients. Its petite size makes the cooking process quick and straightforward.

4. Characteristics:

Texture: Due to its diminutive stature, the fish boasts a delicate, slightly sweet flesh.

Nutrition: Rich in proteins, vitamins, and minerals, the Blue Salmon is an excellent addition to a healthy diet.

Household Delight: Many households opt for the Blue Salmon as a regular ingredient, given its ease of preparation and delightful taste.

5. Pairing Suggestions:
The Blue Salmon pairs well with a range of vegetables and condiments such as green onions, ginger, and chilies, allowing for adjustments based on personal preferences.
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