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Price: VND 500.000 per kilogram
Breed: Atlantic farmed salmon (Norway) | Tasmanian farmed salmon (Australia)
Average weight: About 800g per tail per tray
Origin: Norway | Australia (randomly provided)
Fish farmer (Norway): SalMar ASA
Address: N-7266 Kverva – Norway
Fish farmer (Australia): Tassal Operations Pty Ltd
Address: Marine Board Building, 1 Franklin Wharf, Hobart Tasmania 7000, Australia
Importer & Distributor: High Food Company Limited
Address: No. 55B, Hang Bai St., Hoan Kiem Dist., Hanoi, Vietnam
Importing Schedule: 2 - 3 times / week
Recipes: Grilled salmon tail, baked salmon tail, salmon porridge, salmon floss.
Preservation: Keep refridgerated at 2 - 4 degrees Celcius if you can finish the fillet right on the day you buy it. If not, keep frozen at -18 to -9 degrees Celcius.
EXP: Maximum 03 days if kept refridgerated at 2 - 4 degrees Celcius.
30 days if kept frozen at -18 to -9 degrees Celcius.
Four ways to cook salmon fillet. (Source: Tasty / Youtube)
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