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FiSK Seafoodbar & Market Singapore is a new 4,000 square feet dining and retail destination that is literally swimming with new heights of experience for both diners and seafood enthusiasts! Located on the compounds of the recently opened Novotel on Stevens Road, FiSK (Norwegian for fish) Seafoodbar & Market Singapore is the brainchild of Frank Næsheim, Founder and CEO of Snorre Food, which for 30 years and counting, is one of the most respected purveyors of seafood in Singapore and Asia, specialising in distributing quality Norwegian and coldwater seafood, as well as others sourced from around the world, to major restaurants and hotels.
Leveraging on the history as well as the expertise of its parent company and Frank Næsheim, FiSK Seafoodbar & Market Singapore combines a dining and retail experience that is unmatched in its level of consumer-focused sourcing and quality, and its ‘one-stop solution’ convenience. Imagine having expert fishmongers and an experienced culinary team all under one roof: a gastronomic restaurant and fresh seafood market rolled into one. This seamlessness is what we call ‘From Seafarer to Chef’; and it’s all within 5 minutes of the city centre.
In its interior design, FiSK Seafodbar & Market Singapore reflects the profound Norwegian connection with the sea and affinity for nature, most eloquently in the horizontal timber fins or ‘binds’ that connect both the seafoodbar and market, and in the 18-meter long seafood display and mosaic feature wall behind it, representing water fading into the sky.
FiSK Seafoodbar & Market Singapore is a game changer in many ways: Through Snorre Food, it brings sustainable, traceable, healthy and safe coldwater seafood directly to consumers and is a leader in the ‘Blue Revolution’ – the worldwide movement towards managed, sustainable stewardship of ocean resources. Snorre Food also works with suppliers who adhere to strict regulations on fish management and are equipped with sophisticated monitoring systems of marine species for traceability of its produce. Selected seafood is ASC (Aquaculture Stewardship Council) and MSC (Marine Stewardship Council) certified.
Amongst a variety of fresh seafood available, some of the coldwater fish are gutted and cleaned at the moment of catch then immediately frozen to seal in the freshness, flavours and nutritional benefits until time for consumption. Upon arrival in Singapore, the coldwater seafood remains at an ideal temperature (ranging from -35°C to 5°C) facilitated by Snorre Food’s optimally cold production, packing and storage rooms.
With its unprecedented variety of seasonal coldwater seafood sourced from across the world, and in particular Norwegian waters, the Market will prove a mecca for foodies, home entertainers, neighbourhood residents and chefs. There is the signature house-brand ‘Pulpit Rock’ – the first freshly smoked salmon range in Singapore with Asian flavours like Sichuan, black pepper, Thai curry and otah otah – as well as a wealth of Nordic foodstuffs such as house brand ‘Viking Water’ Belgian Blonde ale, complementary products to complete a meal, and Norwegian blue mussels exclusively imported by parent company, Snorre Food and retailed for the first time here.
Another special import is a fish called Skrei, a seasonal delicacy in Norway known for its white, firm, flaky meat and delicate flavour. Also seasonal and exclusive is Norwegian Red King Crab, coveted for its naturally sweet taste and juicy claw meat. The Market also houses tanks of live oysters of up to 3 coldwater varieties, scallops, crabs and lobsters.
FiSK Seafoodbar & Market Singapore believes that expertly gutted fish, properly frozen, can retain its flavours and nutritional value as well, or even better than often deemed ‘fresh’, not frozen, fish. It is a game-changing attitude FiSK Seafoodbar & Market hopes to propagate through the consistency and quality of its offerings, be it on the plate or at the retail counter.
Passion and expertise, born of pride in Norwegian heritage and Viking spirit, drives FiSK Seafoodbar & Market – from the hands-on approach of veteran ‘seafarer’ Snorre Food CEO and FiSK owner Frank Næsheim to Executive Chef Markus Dybwad and his dedicated team. After enjoying a meal at the Seafoodbar, inspired diners can conveniently recreate a meal at home or purchase quality seafood, ready takeaways and Nordic products at the one-stop shop in the Market.
The knowledgeable FiSK Seafoodbar & Market fishmongers would be glad to impart friendly advice on any aspect of cooking, from the selection of produce available at the 18-meter long seafood display to preparation and best cooking methods for specific seafood. “Whatever you would like to cook yourself or have us do it for you, we’ll be there with the seafood, condiments, tools, and advice that you need to spark up the meal,” promises Chef Markus.
It does not stop there: the Market also transforms from a retail establishment to a social ground, as you can also book the space for gatherings or meetings, or dine at the communal table after retail hours.
The Seafoodbar has the main dining area with seating for 30 and a ‘live’ kitchen that seats another 14. A communal retail table converts into a private dining space for 12 persons for after retail hours. diners can choose to sit by the ‘live’ kitchen to catch the chefs in action and tuck into coldwater seafood at its most sublime. Chef Markus believes in doing very little with high-quality ingredients, allowing them to ‘shine’ on their own.
The Seafoodbar’s menu is curated to showcase fresh and quality seafood from the Market, in choice dishes for lunch and dinner. For lunch, there is a 4-course Set and A La Carte, featuring Seafood on ice – oysters, king crab, prawns, lobster, salmon, trout, scallop, and seabream. Other cold selections include salads, and smoked and cured fish such as the in-house smoked salmon, 3 types of herrings, and gravlaks. Some standouts include the open-face “Smørrebrød” sandwiches; Creamed Fish and Shellfish Soup; and Baccalao using Norwegian dry-salted cod.
And for dinner, don’t miss the Fried Herring and Salmon Tartar; Raw Hand-Dived Scallop ceviche;
Seared Langoustine Tail with smoked bone marrow, confit of swede and crispy kale; and Arctic Char, lightly torched, cured in Konbu and served with cauliflower purée, wakame powder and caviar.
and the impressive Hot-Smoked Greenland Halibut with pearl couscous, roe and horseradish sauce for sharing. Other hot dishes include Creamed Fish And Shellfish Soup; Baccalao, a traditional Portuguese dish of dry-salted cod, tomatoes, onions, potatoes and black olives; and Haddock Curry.
Complete your meal with delectable desserts such as Uni Ice Cream with oat crackers, hawthorn berries and nori; and Cloudberry Mousse, crystalised chocolate and thyme. Other desserts include Apple Crumble with cream, compote and crystalised chocolate; and Sour Cream Mousse with strawberry consommé and cookie crumble. There is also a “Chef’s Choice” set dinner for diners wishing to ‘be surprised’ by Chef Markus and his team’s artistic ingenuity.
The benefits of eating seafood are many: principal among these is the combination of nutrients in fish, including Omega-3 fatty acids, which promotes healthy hearts and reduces the risk of heart disease, improves brain functions and learning abilities, and maintains clear vision and strong bones. Seafood also leads to healthier pregnancies and fish are sources of lean, baby-building proteins. Plus, fish-eating promotes beauty through better skin complexion and healthier hair.
Compared to warm water species, coldwater fish have a much higher level of these nutrients and in particular Omega-3 fatty acids. Colder water naturally contains higher soluble oxygen, promoting growth and cleaner, clearer waters, such as those surrounding Norway. Norwegian seafood spends their life in these environments, where they are given time and space to grow and develop their full nutritional benefits. As a result, coldwater fish are not only packed with vitamins, Omega-3 and proteins, but grow slower than warm water species as the need to survive in a cold environment drive them to eat more and store more fat.
At FiSK Seafoodbar & Market Singapore, responsible seafood sourcing is core to their business, and together with Snorre Food, they are leading advocates of what is known as the ‘Blue Revolution.’ The Blue Revolution seeks to avoid any eco-socio consequences and ensure sustainability, largely through well-managed coldwater aquaculture that ensures traceability and source. The Norwegian fjords are ideal sites for farming facilities as the constant flow of cold, clear seawater contributes to achieving optimal growth conditions.
Norway’s tested approach of merging tradition with innovation, and its unswerving dedication to sustainability, has established its position in the market as a provider of safe and consistently high-quality seafood. All this is made possible by the experience, knowledge and expertise of researchers and marine biologists and committed fish farmers. Frank Naesheim, CEO of Snorre Food and owner of FiSK puts it this way: “When the consumer knows that he’s making a difference and feels good about the ecological benefits, that’s Saving Mother Earth.”
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