Both products on our shop are Atlantic salmon (Salmo salar). They are not the same product. The difference is grade, packing, and how you should use them.
Side-by-side comparison
| Frøya sashimi (chilled) | Atlantic salmon (frozen) | |
|---|---|---|
| Grade | Sashimi quality | Cooking grade (not sashimi) |
| State | Chilled, never frozen for retail | Frozen |
| Packing | MAP in Norway | Frozen portions |
| Transport | Air-flown chilled to KLIA | Frozen cold chain |
| Shelf life | 14 days at 0–2°C | Keep frozen until use; cook after thaw |
| Skin / bones | Skinless, boneless | Skinless, boneless loins |
| Midloin 300g | RM 79 | RM 59 |
| Backloin 180g | RM 51 | RM 39 |
| Best for | Sashimi, sushi, poke, raw dishes | Grill, pan-fry, bake, curry |
| Brand path | Frøya, Norway | Atlantic salmon (cooking line) |
When to choose Frøya
Choose Frøya when you want to eat the fish raw or barely cooked. It is hand-selected, filleted promptly, and MAP-packed so it stays sashimi-ready through the flight to KLIA. Midloin (300g) gives you more centre cut for slicing. Backloin (180g) is a smaller pack — useful for two people or for sharing one pack with a friend.
When to choose frozen Atlantic salmon
Choose the frozen line when you are cooking. It is the same species, portioned for the pan or oven, at a lower price. Thaw in the fridge, pat dry, and cook through. Do not use it for sashimi.
How we keep both honest
Norgesfoods buys direct from Norwegian producers and flies product into Malaysia under cold-chain control. We are the importer and distributor, so you are not buying through a long chain of agents. Principles: traceability, cold chain, sustainability, transparency.
Order either line at www.norgesfoods.com/shop/ or WhatsApp +60 11-1140 5539. TTDI pickup on weekends 9am–3pm or by appointment; delivery across KL & Klang Valley (from RM10), Penang and Johor Bahru.
FAQ
Can I freeze Frøya sashimi salmon?
Frøya is sold chilled for sashimi use with a 14-day chilled shelf life. Freezing changes texture. If you need long storage and plan to cook, buy the frozen Atlantic line instead.
Why is Frøya more expensive than frozen Atlantic salmon?
Sashimi grading, MAP packing in Norway, and chilled air freight cost more than a frozen cooking portion. You are paying for raw-ready handling, not just the fish.
Which cut should I buy for sashimi?
Midloin 300g for more even centre slices; backloin 180g for a smaller portion. Both are skinless and boneless.