In Malaysia, there is certainly an ever-increasing proclivity for brought in seafood such as for example salmon and trout, particularly among center- and high-income urbanites. PHOTOS: S.S. KANESAN

Salmon (top) and trout (above) tend to be recognised incorrectly as one another in restaurants and supermarkets, but on closer examination, you will find apparent variations in color and also the form of every seafood. PHOTOS: S.S. KANESAN

Trout may be prepared in a variety of ways, from pan-frying to smoking to grilling. Because the fish is naturally greasy by itself, no oil is necessary in case it is pan-fried. PHOTOS: S.S. KANESAN

(THE STAR/ASIA NEWS NETWORK) – provided the seaside lines that edge the nation, it’s not astonishing to find out that Malaysia gets the greatest seafood consumption per capita in South-East Asia.

According to information from WWF-Malaysia, this indicates it uses on average 1.4 billion kilograms of seafood yearly.

Based on the Norwegian Seafood Council (which encourages and disseminates information regarding Norwegian seafood), although the regional palate nevertheless gravitates towards home-grown seafood such as kembong (mackerel) and keli (catfish), there is certainly an escalating proclivity for brought in fish such as for instance salmon and trout, particularly among center- and high-income urbanites.