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Fresh Atlantic Salmon |
Price/kg |
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| Our fresh Atlantic Salmon are flown in daily. Please reserve at least two working days in advance. It can be stored in the refrigerator unopened for maximum 2 days only, thereafter it has to be frozen. |
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Whole Scotch Salmon*
about 6kg per piece. Head-on, tail-on. |
240 |
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Whole Norwegian Salmon*
about 6kg per piece. Head-on, tail-on. |
240 |
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Scotch Salmon Fillet*
about 2kg per piece. When preparing sashimi, it is advisable to freeze the salmon first. Sold as one piece. |
350 |
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Norwegian Salmon Fillet*
about 2kg per piece. If using for sashimi, it is advisable to freeze first. Sold as one piece. |
350 |
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Smoked Scottish Salmon*
sliced, about 1-1.5kg. Sold as one side. Scottish salmon prepared and smoked in HK, very minimal preservatives, only salt therefore shelf life is about 3 to 4 days in the refrigerator, otherwise it can be safely frozen. Defrost slowly in the refrigerator. |
330 |
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Smoked Norwegian Salmon*
sliced, about 1-1.5kg. Sold as one side. Norwegian salmon prepared and smoked in HK, very minimal preservatives, only salt therefore shelf life is about 3 to 4 days in the refrigerator, otherwise it can be safely frozen. Defrost slowly in the refrigerator. |
330 |
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Norwegian Gravlax*
dill marinated, about 1.8kg. Shelf life about 3 days in the refrigerator. Can be safely frozen and then thawed in the refrigerator slowly. |
350 |
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Alaskan Scallops
wild, large sized pearly white to creamy to light tan or pink in colour. Sweet, flavourful, succulent. Large size, frozen, about 20 to 30 pieces. Poach, grill, fry, sautée or broil quickly. |
400 |
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Australian Rainbow Trout Fillets (smoked)
10 pieces per kg, chilled, ready to eat. Delicious with salads or scrambled eggs. |
260 |
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Smoked Blue Marlin
chilled; flavoured with paprika, spices & herbs, about 3 pieces. |
210 |
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Black Tiger Prawns
frozen, about 18 to 20 pieces individually quick frozen. Head on, shell on. |
250 |
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Crawfish
fresh water crawfish, cooked in the traditional Swedish way, 23 to 28 pieces per pack. Thaw slowly on newspapers. |
160 |
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Live Atlantic Lobsters*
chilled, size between 450g to about 1 kg per piece; minimum 6 pieces. |
Pls call us |
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Lobster Tails
about 4 to 6 pieces, frozen. Grill in foil with butter and garlic or steam. |
Pls call us |
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Lojrom (Swedish Bleak Roe)*
frozen, in 1kg packing. Serve like caviar; with creme fraiche, chopped red onions & lemon on toast points or boiled new potatoes. |
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Imported Seafood (all frozen) |
Price/kg |
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Alaskan Black Cod, Whole*
sablefish, head-off, about 2 to 3kg per piece. Very delicate, white flesh that easilyflakes, very tasty and buttery. Grill or pan fry and season with teriyaki sauce. |
390 |
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Alaskan Sockeye Fillet*
wild red salmon, 600 to 900g per fillet. Skin on, sold by the piece. Firmer than its Atlantic cousin, the Norwegian or Scottish salmon. |
235 |
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Australian River Trout
about 4 whole fish per kg; steam panfry or grill. |
175 |
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Barramundi Fillet (Aust)
premium firm flaky fish, skin on, about 2 pieces. Suitable for baking, grilling, frying or steaming. |
390 |
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Blue Marlin Steaks (Vietnam)
firm, very suitable for the grill, barbecue, or for kebabs; brush with olive oil prior to grilling and serve medium rare. Do not overcook. About 3 to 5 pieces. |
185 |
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Canadian Salmon Steaks
pink, firm flesh; 3 to 4 pieces per kg; skin-on, bone-in. Grill or panfry. |
155 |
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Cat Fish Fillet (Vietnam)
about 3-4 pieces per kg; delicate, white; panfry, sautée or grill. Very versatile fish. |
95 |
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Dover Sole (Holland)
2 whole fish, grill, or panfry. Thicker than New Zealand sole with an exceptionally superior flavour. |
390 |
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Halibut Fillet (Alaska)
exceptional white fish, delicate sweet flavour, firm and flaky. Versatile fish, pan fry, pan roast, poach or grill. Frozen, each fillet is about 600-800g. |
245 |
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Icelandic Lemon Sole Fillet
Delicately textured and flavoured fish fillets, about 8-9 pieces, frozen. Skin-on. |
280 |
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Icelandic Plaice Fillet
Flat sea fish, sweet flavoured. Dip in batter or polenta and pan fry, or poach. About 3-5 pieces, frozen. Skin-on. |
235 |
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John Dory Fillet (Vietnam)
premium table fish, nutty sweet flavour, about 3 to 5 pieces, panfry, steam or grill. |
185 |
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NZ Ling Fillet (NZ)
densely textured and firm, moist and succulent; popular, versatile fish, ideal for poaching, pan frying. 1-2 pieces. |
175 |
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Orange Roughy Fillet (New Zealand)
pearly white, flaky flesh; medium texture that hold together well on cooking. Delicate sweet taste, about 4 pieces; panfry, grill or steam. |
395 |
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Pacific Cod (Alaskan)
wild flaky fish prized for its whiteness; poach, bake, grill or fry; can be used for curries. About 2 to 3 pieces. |
280 |
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Yellow Fin Tuna (Vietnam)
best pan seared and served medium rare; about 3-4 steaks.
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195 |
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