Smoking palates in a fishy business
Behonce Beh | 09 Mar 2018 00:30
Smoked fish such as salmon and tuna are widely served at five star hotels in the country – Albatross Exim

THE country’s fish-processing business ranges from fishball manufacturers to fish fillet traders. But there are those that deal with niche products too.

Albatross Exim (M) Sdn Bhd is one of them. The company has been producing smoked salmon for over 16 years.

“Our flavours have been adjusted to suit local tastes. Smoked salmon produced for the European market tends to be far saltier while the ones found in Malaysia has a slightly sweeter taste,” says its director Roelof Schoemaker.

Smoked salmon is produced by brining, curing and exposing natural-wood smoke to the fish fillets.

This retains the natural nutrients in seafood and develops a unique texture and flavour.