King Mikal is smoked salmon from Skiftun, Norway — an award-winning smokehouse brand we import for Malaysian kitchens. It is a finished product: ready to plate, not a raw loin you have to cure yourself.
Cold-smoked vs hot-smoked
| King Mikal cold smoked | King Mikal hot smoked | |
|---|---|---|
| Style | Classic thin-slice smoked salmon | Cooked through by hot smoke; flakier |
| Pack | ca. 250g (frozen) | ca. 250g (frozen) |
| Price | RM 92 | RM 89 |
| Serve | Bagels, blinis, salads, canapés | Warm or cold; salads, pasta, boards |
| State on shop | Frozen | Frozen |
Cold smoked is the familiar silky smoked salmon for breakfast spreads and canapés. Hot smoked is fully cooked by the smoking process — richer, flakier, easy to flake into dishes.
How to order in Malaysia
- Shop: www.norgesfoods.com/shop/
- WhatsApp: +60 11-1140 5539
- TTDI pickup: 19B Jalan Wan Kadir 2, Kuala Lumpur, weekends 9am–3pm or by appointment (we’re not a retail shop)
- Delivery across KL & Klang Valley (from RM10), Penang and Johor Bahru
Keep packs frozen until use. Thaw in the fridge. Once opened, finish promptly and keep refrigerated.
Pair with the rest of the range
Many customers add King Mikal beside Frøya sashimi (for raw nights), Hofseth trout, or Ramoen cod. Same cold chain, same order flow. Principles unchanged: traceability, cold-chain preservation, sustainability, transparency — products we eat ourselves.
FAQ
Where is King Mikal smoked?
Skiftun, Norway. We import the finished smoked packs into Malaysia.
Is King Mikal the same as Frøya sashimi salmon?
No. Frøya is chilled raw sashimi loins. King Mikal is smoked (cold or hot) and sold frozen in ~250g packs.
Can I serve King Mikal without cooking?
Cold-smoked packs are ready to slice and serve. Hot-smoked is already cooked by smoking — serve cold or gently warmed. Follow the pack guidance and keep the cold chain intact until serving.