- Fillet Cut (skin on)Our Atlantic salmon is best grilled, oven baked, fried or pan sear.
- Fillet Cut (skin on)Our Atlantic salmon is best grilled, oven baked, fried or pan sear.Tasmania Atlantic Salmon Fillet Cut 4KGS
- Weight: 250gm /trayFOC with Wasabi marui x 3 pkts Sauce Soy sachet x 3pkts
- Premium Chilean SeabassCod Fish Cube (skinless, Boneless)Weight: 250gm
- 100gm & 250gm
- Available for Pre-order only
- Cut off time every Sunday
- Delivery on every Wednesday onwards
- Out of stockPre Order period: 2 weeksPlease Whatsapp to Cik Yana, 017-9489588
- 3 fillets/packet 500gm+-/packetOur Norwegian mackerel/saba fillet is the mackerel origin as its famous for its firm flavourful taste and rich in omega 3 fatty acids. Our fillets are deboned and ready to cook either grill, oven baked or pan sear. All Norwegian mackerel are wild caught.
- Weight : 1.3kg to 1.4kg +-
Trim D
1. Backbone, bellybone off 2. Back fins off 3. Collar bone off 4. Belly fat and fins off 5. Pin bone out 6. All belly off 7. Tail piece off 8. Fully trimmed - Norwegian Salman Fillet (skin off) - Atlantic or TroutWhole Fillet (skin off) 1200gm+-/filletOur salmon imported from Norway. Norway has stringent control over the environment and the entire aquaculture ecosystem.Our Fresh Atlantic salmon fillet is sashimi grade and ready to eat.
- Sale!Fillet Cut (skin on)Our salmon trout which is also known as fjord trout, is farmed in pristine waters in various fjord are of Norway. Norway has stringent control over the environment and the entire aquaculture ecosystem. Our salmon trout is best grilled, oven baked, fried or pan sear.
- Fillet Cut (skin on)Our salmon trout which is also known as fjord trout, is farmed in pristine waters in various fjord are of Norway. Norway has stringent control over the environment and the entire aquaculture ecosystem. Our salmon trout is best grilled, oven baked, fried or pan sear.
- Steak Cut weeight: 155gm- 375gmPrice: RM235/kgOur Codfish is the Chilean seabass species, the best species of codfish in the market. Freshly caught and processed on board and frozen. Its texture is rich and buttery with nice flake.
Seafood - Clam
Seafood - Crab
Seafood - Fish
- Fillet Cut (skin on)Our Atlantic salmon is best grilled, oven baked, fried or pan sear.
- Fillet Cut (skin on)Our Atlantic salmon is best grilled, oven baked, fried or pan sear.Tasmania Atlantic Salmon Fillet Cut 4KGS
- Weight: 250gm /trayFOC with Wasabi marui x 3 pkts Sauce Soy sachet x 3pkts
- Premium Chilean SeabassCod Fish Cube (skinless, Boneless)Weight: 250gm
- MCM Yee Sang package (8-10 person servings)Yee Sang - 600gm/boxFresh Sashimi - 100gm or 10pcs
- Out of stockMCM Yee Sang package (8-10 person servings)Yee Sang - 600gm/boxChuka Karage- 250gm
- MCM Yee Sang package (8-10 person servings)Yee Sang - 600gm/boxSmoked Norwegian Salmon
- Out of stockPre Order period: 2 weeksPlease Whatsapp to Cik Yana, 017-9489588
- 3 fillets/packet 500gm+-/packetOur Norwegian mackerel/saba fillet is the mackerel origin as its famous for its firm flavourful taste and rich in omega 3 fatty acids. Our fillets are deboned and ready to cook either grill, oven baked or pan sear. All Norwegian mackerel are wild caught.
- Weight : 1.3kg to 1.4kg +-
Trim D
1. Backbone, bellybone off 2. Back fins off 3. Collar bone off 4. Belly fat and fins off 5. Pin bone out 6. All belly off 7. Tail piece off 8. Fully trimmed - Norwegian Salman Fillet (skin off) - Atlantic or TroutWhole Fillet (skin off) 1200gm+-/filletOur salmon imported from Norway. Norway has stringent control over the environment and the entire aquaculture ecosystem.Our Fresh Atlantic salmon fillet is sashimi grade and ready to eat.
- Sale!Fillet Cut (skin on)Our salmon trout which is also known as fjord trout, is farmed in pristine waters in various fjord are of Norway. Norway has stringent control over the environment and the entire aquaculture ecosystem. Our salmon trout is best grilled, oven baked, fried or pan sear.
Seafood - Mussel
Seafood - Other
- 100gm & 250gm
- Available for Pre-order only
- Cut off time every Sunday
- Delivery on every Wednesday onwards
