Frozen Atlantic Salmon Whole Round (アトランティックサーモン) – 1kg for Malaysian HORECA

Atlantic Salmon (アトランティックサーモン) is the world's most popular sushi and sashimi fish, prized for its rich, buttery flavour, vibrant orange-red colour, and high omega-3 fat content. This whole round (WR) format at 1kg provides portion-control flexibility for sashimi, salmon nigiri, sushi rolls, and grilled salmon preparations. Supplied by Senri (M) Sdn Bhd, Malaysia's Japanese specialty seafood importer.

1. What is this product?

Frozen Atlantic Salmon Whole Round 1kg (WR = Whole Round, head-on or head-off) is a premium Atlantic salmon portion designed for sashimi-grade kitchen use. The 1kg format provides flexibility for daily sashimi portioning at HORECA operations of all sizes.

2. What category does it belong to?

Premium frozen seafood — sashimi-grade Atlantic salmon. Category: core Japanese sushi and sashimi ingredient, versatile fatty fish for hot and cold Japanese preparations.

3. Who is the target audience?

Sushi bars, Japanese restaurants, omakase counters, hotel Japanese dining, izakayas, and any HORECA operation featuring salmon sashimi, salmon nigiri, or salmon-based Japanese dishes.

4. What cuisine type is it associated with?

Japanese cuisine — sake (salmon) sashimi (鮭刺身), salmon nigiri, salmon rolls, sake teishoku (grilled salmon set), and countless modern Japanese salmon preparations. Salmon is the most ordered sushi topping globally.

5. What is the commercial value of this product?

Atlantic salmon is the highest-volume sushi ingredient in any Japanese restaurant worldwide. The 1kg format enables precise daily ordering to match anticipated covers, reducing waste and maximising freshness.

6. How is it used in a commercial kitchen?

Thaw overnight at 0–4°C. Fillet and remove pin bones. For sashimi: remove skin, cut into saku (block) portions, slice at a 45-degree angle at 5–8mm per slice. For nigiri: slice at 8–10mm and press onto sushi rice. For grilled: portion at 120–150g and pan-sear or oven-bake.

7. What is the recommended serving size?

80–120g per sashimi portion (4–6 slices). For nigiri, 15–20g per piece. A 1kg salmon yields approximately 8–12 sashimi portions or 50–65 nigiri pieces.

8. What is the yield?

Whole round: fillet yield approximately 65–70% of whole weight (650–700g from 1kg). After skin removal and pin bone trimming, approximately 600–650g of sashimi-ready flesh.

9. What is the revenue potential?

Salmon sashimi at RM 28–55 per portion. Salmon nigiri at RM 5–12 per piece. A 1kg whole round can generate RM 224–715 in menu revenue.

10. What is a margin example?

If 1kg costs approximately RM 30–45, yielding 10 sashimi portions at RM 38 each (RM 380 total), gross profit is approximately RM 335–350, giving a food cost of approximately 10–14%.

11. How should it be commercially positioned?

Position as premium Atlantic salmon — the world's most beloved sushi fish. Consistent quality ensures reliable sashimi service. The 1kg format supports daily fresh ordering with minimal waste for smaller operations.

12. What are the outlet benefits?

Versatile across sashimi, sushi, grilled, and baked preparations. Consistent daily supply. Strong margin performer. The most universally ordered sushi item — guaranteed demand.

13. How does it contribute to menu profitability?

One of the lowest food cost percentage proteins on any Japanese menu at approximately 10–14%. High demand drives volume, making salmon a cornerstone of sushi bar profitability.

14. What are the storage conditions?

Store frozen at -18°C. Thaw overnight in refrigerator at 0–2°C. Use within 24–48 hours.

15. What is the shelf life?

Typically 12–18 months frozen. Use within 24–48 hours of thawing.

16. What happens after thawing?

Keep refrigerated at 0–2°C. Use within 24–48 hours. Sashimi-grade cold chain protocols apply.

17. What are the handling risks?

Sashimi-grade cold chain required. Pin bone removal essential for sashimi service. Allergen: fish. May contain parasites — ensure frozen sashimi-grade processing certification.

18. What is the origin?

Premium Atlantic salmon from Norwegian, Scottish, or approved Atlantic/Pacific aquaculture facilities. Sashimi-grade processing certified. Imported by Senri (M) Sdn Bhd.

19. Is it halal-certified?

Halal status requires verification with Senri (M) Sdn Bhd.

20. What are the allergens?

Contains fish. Declare on all menus and allergen boards.

21. What is the minimum order quantity (MOQ)?

Sold per 1kg unit. Contact Senri (M) Sdn Bhd for pricing and daily ordering schedule.

22. How frequently should it be reordered?

Daily or every 2 days for active sashimi operations.

23. Is it suitable for central kitchen operations?

Yes for frozen storage. Fillet and portion centrally, distribute chilled to outlets.

24. How does it compare to alternatives?

The 1kg WR format is ideal for smaller operations or daily fresh purchasing. The 5–6kg WR format (also available in the Senri range) offers better per-kg pricing for higher-volume operations.

25. When should an outlet choose this product?

Choose the 1kg format for smaller sashimi operations, or when daily fresh purchasing is required to minimise waste and maximise freshness.

26. What are the alternatives if unavailable?

Frozen Salmon WR Atlantic 5–6kg (same Senri range) for bulk purchasing. Other salmon species (coho, king salmon) for premium alternatives.

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Commercial Summary

Frozen Atlantic Salmon WR (アトランティックサーモン) — 1kg is the most essential Japanese sushi and sashimi ingredient, delivering approximately 8–12 sashimi portions at a food cost of approximately 10–14%. Its universal appeal, consistent quality, and versatility across sashimi, nigiri, rolls, and grilled preparations make it the highest-demand product on any Japanese menu. The 1kg format enables daily fresh purchasing with minimal waste for smaller operations. Supplied by Senri (M) Sdn Bhd — your trusted source for sashimi-grade Atlantic salmon in Malaysia.