Raw Salmon

Our team of chefs have tested more than 10 different types of salmon from various parts of the world. We have decided to serve our customers the finest Scandinavian salmon sourced directly from Norway. Norwegian salmon has a clean, sea taste with a moist texture either fried or grilled.

— NORWAY SALMON —

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Dory is by far our hottest selling fish on the menu as it has a wonderful clean taste and immensely moist texture. To ensure we meet customers’ satisfaction and high standards, we only source Dory of the highest quality.

— VIETNAM DORY —

Seabass is one of the most popular fishes in Malaysian cuisine and is especially beloved by the Chinese community (金目鲈). Seabass has a distinct smell and taste with a firm meat texture that attracts seafood lovers.

— MALAYSIA SEABASS —

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Hoki, a member of the Cod family is delicate, succulent and tastes slightly sweet, producing a medium flake once cooked. It is more flavourful than most other white fish because of its higher fat content but still relatively mild tasting. We serve Hoki wild-caught from New Zealand.

— NEW ZEALAND HOKI —

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Hake is also another fan favourite on our menu, its fresh and fleshy meat is bursting with flavour. For premium fish lovers, the great news is that Hake is often considered a superior fish. This succulent white fish has a slightly sweeter flavour than Cod. Our Hake is also sourced directly from New Zealand.

— NEW ZEALAND HAKE —

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Haddock, which we source directly from Norway as well as a member of the cod family with a mild flavour, firm flesh and moist texture. It is used interchangeably with cod but does have a slightly sweeter taste, which makes it the best white fish for fish & chips

— NORWAY HADDOCK—

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Halibut is the premium fish that all seafood lovers crave. It is a lean fish with mild, sweet-tasting white flesh, large flakes, and a firm but tender texture. This fabulous Norwegian fish is high in demand in all parts of the world due to its premier nutritional value and exceptional taste.

— NORWAY HALIBUT —

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