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.
Save 30% for ads-free and full access now!
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
