An assortment of Nigiri Sushi using Norwegian salmon and Seared Fjord Trout (pic, below) with roasted vegetables and Norwegian butter sauce were served during the virtual luncheon.
IT IS a truism that Malaysians love seafood, be it local or imported.
And when it comes to fish, Norwegian salmon and fjord trout have always been popular choices because of their flavour, nutrients and versatility.
Already a subscriber? Log in.
Get 30% off with our ads free Premium Plan!
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
