The difference between Norwegian trout and salmon

One of the key characteristics of Norwegian fjord trout is its red-orange skin, which is brighter than salmon, which is a lighter shade.

Given the coastal lines that border the country, it isn’t surprising to learn that Malaysia has the highest seafood consumption per capita in South-East Asia. Based on data from WWF-Malaysia, it seems we consume an average of 1.4 billion kilos of seafood annually!

According to the Norwegian Seafood Council (which promotes and disseminates information about Norwegian seafood), while the local palate still gravitates towards homegrown fish like kembong (mackerel) and keli (catfish), there is an increasing proclivity for imported fish like salmon and trout, especially among middle- and high-income urbanites.