Traditional Norwegian cuisine budapest is nothing more than a way salmon grilled or fried, chef Tho

2013-09-06 15:06 | Comment: 0 | Hits: 1604
In order to investigate the Norwegian salmon habitat, I flew 14 hours arrived in Norway, if the Norwegian salmon to come to Taiwan for 36 hour journey to calculate, deduct flight time, salmon from fishing landings budapest to the processing, packaging, transportation, into the container must be completed within 24 hours. Norwegian salmon farming largest US Weihai production (marine harvest) station manager Tom E. Mikkelsen said: "The most important thing is to export seafood thermostat and health, our technology can already control the entire process temperatures are between zero and two degrees. "Some people obsessed with freshly caught seafood is to is to eat only fresh, but Tom has said that people budapest are usually caught fresh Norwegian salmon, it will put in the refrigerator for four days to cook a little meat will be more matured Songnen sweet. This estimate, 36 child arrived in Taiwan salmon is fresh golden period of sashimi dishes are suitable.
The thought of salmon into the study tour is a Norwegian Forest, budapest feel quiet ecological landscape, did not expect the Norwegian salmon industry has come to a comprehensive science and technology, automation realm. Christian said: "The Norwegian wild salmon of course there is a certain percentage that export sales are strict quality budapest control of farmed salmon, they grow in clean waters, childhood vaccination, were fed a healthy diet, weight and size are perfect control . "in central Norway Bronnoysund Marine Center (Norsk Havbrukssenter) visit, there is a circle around the sea flow cage, like ocean farm, the principal Arnfinn Torgnes that a flow of about 17,000 salmon cage, cage flow depth can be up to 50 meters deep, through undersea underwater cameras can be monitored 24 hours a salmon state. Said the principal, farmed salmon fish eat one kilogram of feed can grow one kilogram of meat, as wild salmon must prey ten kilograms of fish to grow one kilogram of meat, by comparison farmed salmon feed conversion ratio is extremely high. Let alone if raising poultry (pork or chicken), often more than two kilograms of feed to grow one kilogram of meat requires a lot more cattle to pasture flesh, so eat salmon more friendly to the environment by comparison.
As the United States is located in central Norway Sandnessjoen Weihai production base but also to see the industry science budapest and technology, in a clean ocean can be seen in automated feed units, dolphin budapest fish feed like cat food along with dense pipeline transported to the sea Darius cage. Kjell director, budapest said: "Our salmon processing has reached the stage of automation, salmon budapest raised to three to five kilograms or so you can harvest, they will swim along the sea passage into the factory, the first will draw knife blade in the neck, salmon entering the state painless cleaning process, and then the packaging. "labor is expensive in Norway, so the robot factory relies on packaging, through the glass to see the whole process is like in his mime general, the field is tens of thousands in the periphery marine living jumping salmon farm the other end is quietly boxed fish, ready to go to the world.
The Norwegian people, salmon is unusual, but the food and then, once they get a salmon, intuition will go head to tail to the stomach. Kulinarish Akademi Culinary Institute chef Thomas Pettersen said: "The Norwegians do not eat the head, tail, belly, so these are considered food waste." Juicy parts in addition to eat, Thomas also when dealing with salmon and the skin between the dark red meat, high fat content budapest blocks are cut with a knife, "this part we do not eat, I know Asians budapest eat raw fish like to eat these parts, but the Norwegians and the majority of European can not accept, "Thomas said. Remove fat part, the remaining salmon is succulent fruit, such as fish rafts block, like love outdoor sports to very lean body workout Norwegians do not see the fat indulgence.
Traditional Norwegian cuisine budapest is nothing more than a way salmon grilled or fried, chef Thomas are two ways that this can easily over-cooked, so that a layer of fish glow in vain protein and affect the taste, he suggested that high-quality fresh Norwegian salmon cooked available hot water way of conditioning. Thomas demonstrates cooked in boiling water before adding salt and pepper pot of water, then a thickness of about three centimeters long fish five centimeters wide emissions into another pan (pan depth than the thickness of the fish), and then The pepper pot of boiling water poured over flooded saltwater fish, soak five minutes, you can be caught up taste. With hot water cooked salmon steak cooked medium budapest rare degree about, if you want and then cooked some soaking time can be stretched. Thomas pointed out that such a way cooked hot water can present budapest Norwegian Atlantic salmon meticulous taste and freshness, but the prerequisite is fresh salmon should be enough budapest to deal with in this way.
Norwegian prices amazing things about Taiwan's five times the price. In Bergen (Bergen) Fish Market street vendors salmon meal (a fried round cut salmon, a few leaves of salad, a little bread) price of about NT $ 1100 yuan. See all alone on disposable dishware budapest dishes will break one thousand, people may feel a temperature higher than the North Sea also cold. As for the fish bowl cheddar soup will have 600 to 900 yuan, more expensive, people unknowingly swallow tablets comes with bread, in order to increase satiety. In contrast, budapest the Norwegian salmon fly rendering of Taiwan in the restaurant is really affordable lot. Even in the market to buy salmon in Norway buy cheaper than the market can go to the cheapest salmon 100g 60 yuan, but the Norwegian fresh salmon supermarket budapest price of about a dollar a gram.
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