Turning point in seafood consumption

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.

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