A New Era in Sustainable Fresh Seafood Has Come to China
Fresh Canadian Pacific SalmonTM Now Available
A Product of AgriMarine (Asia) Limited
Fresh Canadian Pacific SalmonTM from Canadian ova: Farmed in mountain stream-fed waters in China, with the latest Canadian technology
Reared in China in an Eco-Breeding Farm
Taste the difference!
Our Canadian Pacific Salmonâ„˘ has superior taste, color and texture. Our restaurant quality Chinook and Coho Salmon are grown locally from Canadian ova using innovative, non-polluting technology.
Canadian Pacific SalmonTM available live, fresh, frozen and smoked The Perfect Rearing Environment
AgriMarine (Asia) Limited has brought the most technologically advanced salmon farming systems to China. Located in the pristine, mountain stream-fed Guanmenshan Reservoir in the Benxi Region of Liaoning Province, our eco-breeding farms produce the highest quality Pacific salmon in China, while ensuring harmony with the surrounding environment.
The AgriMarine System™ is the Company’s proprietary technology that rears high quality fish, farmed locally in an environmentally sustainable manner, without the need for hormones or pesticides.
Local production ensures freshness with timely
deliveries to customers of Canadian Pacific SalmonTM Canadian Pacific SalmonTM are harvested, processed and delivered – from tank to plate in 24 hours for freshness that’s unmatched by our competitors.
Sashimi quality live Canadian Pacific SalmonTM AgriMarine’s Distribution Channels in China
What is Eco-Breeding? Developed in Canada, the AgriMarine Systemsâ„˘ are walled tanks designed to protect the farmed fish from predators and diseases. The floating tanks draw cold or warm water to maintain the fish at a comfortable rearing temperature all year and the water is further supplemented with oxygen to maximize fish health. Our systems force water in the tanks to remain in constant circulation, resulting in more active fish with firmer flesh.
Taste the difference!
AgriMarineâ€™s Benxi AgriMarine Eco-Breeding Farm of Canadian Pacific Salmon TM
AgriMarine is committed to responsible and harmonious business practices, balancing the wishes of the consumer with the requirements of the environment.
AgriMarine is committed to responsible production of healthy food. We only use feed ingredients that meet our high standards of quality and that are formulated to provide the nutrition that fish need for optimal growth. World-renowned Canadian Pacific SalmonTM We only rear Canadian ova selected for their high growth performance and firm flesh. Our salmon eggs are certified pathogen-free.
Artesian Water Hatchery
Salmon juveniles are reared in our own state-of-the-art hatchery which boasts strict bio-security procedures to ensure fish health.
Our Canadian Pacific Salmonâ„˘ is processed on site and can be shipped live, fresh, frozen or smoked. From harvest to plate, within 24 hours, unmatched by our competitors.
The AgriMarine farm is the first of its kind in Asia. Our Canadian Pacific SalmonTM farming methods are designed to stabilize the water temperature and act as a barrier against disease infestations and predators.
Canadian Pacific Salmon™ Pacific Chinook
Available Summer 2012
Both nutritious and delicious, Pacific Chinook salmon has broad appeal and a firm flesh with rich flavour. Lightly spotted on their blue-green back, Pacific Chinook is the largest species in the salmon family. Pacific Chinook are highly valued, due in part to their relative scarcity compared to other salmon along most of the Pacific west coast of Canada. Pacific Chinook are also known as “spring” salmon because they return to some rivers earlier than other Pacific salmon species. Because of their large size and presence in coastal waters, Pacific Chinook are also prized as a sport fish.
Canadian Pacific Salmon™ Pacific Coho
A source of important source of Omega-3 fatty acids, protein, vitamins and minerals, Coho salmon have a moist, delicate flavour with moderate firmness that flakes well. With an appealing reddish-orange flesh-colour, Pacific Coho can be served in a variety of dishes from sashimi to soups and stir-frys.
Species previously only available seasonally can now be enjoyed fresh, year round, reared in the cleanest waters in China.
Salmon is an excellent source of omega-3 fatty acids, protein, minerals and vitamins. It is among the varieties of fish recommended for consumption twice a week.
A Healthy Choice One 3 oz. serving of salmon contains 184 calories, all of which come from protein and fat. Salmon contains no carbohydrates, no fiber and no sugar.
Fragrant Scallion with Salmon Stew
400g salmon filets, cut into 2.5cm chunks 1 stalk scallion, cut into 1cm pieces 8 chilies 5 slices ginger 1 cup stock 1 Tbsp Chinese rice wine 1 Tbsp cornstarch 1 Tbsp light soy sauce 1 Tbsp chicken essence 1 Tbsp white sugar 5 Tbsps vegetable oil for deep-frying In a big mixing bowl, add salmon filets, Chinese rice wine, light soy sauce, and cornstarch, mix them well and let marinate for 20 minutes. Heat vegetable oil in a wok over medium heat until it is shimmering on the bottom, but not yet smoking, deep fry the marinated salmon filets over medium high heat until golden, which will take about 1-2 minutes. Pour off the excess oil from the wok, leaving about 2 Tbsps in it, saute chilies, scallion sections, and ginger slices until aromatic, about 30 seconds, then add the cooked salmon filets back, pour into stock, stir in chicken essence, and white sugar, keep cooking over medium heat. When boiling, dial down to low and simmer another 2 minutes until all the flavors have absorbed. Ladle into warmed serving bowls and serve.
4-6 fresh wild salmon filets 1 cup sake 1 cup mirin 1/2 cup orange juice 1 cup sugar 1 1/2 cups white "Shiro" miso paste 2 Tbsp red "Aka" miso paste 1 Tbsp soy sauce 1 Tbsp cooking oil To make the marinade, combine mirin, sake, orange juice and sugar in a sauce pan. Bring to a simmer, stirring constantly until sugar is dissolved. Continue to simmer for 3-5 minutes, until the alcohol burns off. Remove from heat and whisk in soy sauce, white and red miso paste until until mixture is creamy. Set aside to cool. When marinade is cooled, pour it into a big zip-loc bag with the salmon and seal. Gently massage the marinade into the salmon, coating the fish well. Marinate in the fridge for 1-2 days. When ready to cook the fish, preheat oven to 175 degrees Celsius. Take filets out of the plastic bag and wipe off the marinade. Pat fish dry. Heat oil in a large fry pan or skillet over medium-high heat. Sear salmon filets 2-3 minutes on each side. Remove the pan to the oven and bake until fish is cooked through.
Kung Pao Salmon Stir-fry 200 g salmon fillets 1/2 cup peanuts 1 stalk scallion, cut into sections 1-2 Tbsps Szechuan peppercorns 1 Tbsp ground black pepper 1 Tbsp Chinese cooking wine, or dry sherry 5 Tbsps vegetable oil Seasonings: 1 Tbsp rice vinegar 1 Tbsp light soy sauce 1 Tbsp sugar 1 Tbsp salt 1 tbsp. cornstarch
Cut salmon into 0.5-1cm cubes, combine with Chinese cooking wine and ground black pepper in a bowl, let them marinate for about 10 minutes. Heat 5 tbsps. vegetable oil in a wok over high heat until shimmering on the bottom, but not yet smoking, deep fry peanuts over the lowest heat until cooked, do not over cooked. Then dry on kitchen papers and transfer to a plate.
Salmon Head Soup with Tamarind Paste and Miso 2 salmon heads, total weight about 700 grams, cut in half 4 cloves of garlic, chopped 1 onion or 2 shallots, finely sliced 3 to 4 plump tomatoes, diced 2 finger chilis, cut into 5cm lengths 1 Tbsp of tamarind paste 1 Tbsp of miso paste patis (fish sauce), to taste 1 Tbsp of cooking oil
Heat the cooking oil in a large pot. Saute the garlic, onion (or shallots), tomatoes and cilis for about a minute or until they start to soften. Add the fish to the pot. Pour in about six cups of water. Cover and bring to the boil. Lower the heat and simmer for 10 minutes. Season with patis. Place the tamarind and miso pastes in a small bowl. Add a few tablespoonfuls of hot broth and mix until no lumps remain. Add to the pot. Stir. Add more patis, if necessary.
Salmon Fish Cakes 200 g salmon fillet, skinned and boned 100 g potato 65 g pork mince 60 g onion 1 Tbsp butter 1 Tbsp whisked egg salt, to taste pepper, to taste vegetable oil
Roughly chop salmon into chunks and process in a food processor until almost minced. Peel potato and cut into 2 to 2.5 cm sized cubes. Cook in boiling water, about 20 minutes until cooked, easily poked in with a sharp knife. Drain well and mash into paste. Let cool. Use a frying pan, heat oil on medium heat. Add butter. When the butter melts, add onion, and cook until translucent, yet still with crisp texture. Set aside and let cool. In a large bowl, mix the salmon, pork, onion, mashed potato and whisked egg thoroughly. Season with salt and pepper. Use wet hands to shape the mixture into 10 to 12 small balls, then press flat into mini burgers shape. Heat oil in a frying pan. Pan fry salmon cakes over medium heat until cooked, lightly brown on both sides. Serve hot with this sweet and sour cucumber, or any salad as desired.
Try Canadian Pacific Salmonâ„˘ today and experience the difference in quality, freshness and taste!
Benxi City and AgriMarine
Known for its policies toward sustainable development and for promoting cleaner production technologies, Benxi City has worked closely with AgriMarine to ensure that our fish rearing facility meet high environmental standards and quality controls.
Please Contact AgriMarineâ€™s Sales Department Daniel von Mencius Marketing & Sales Coordinator Mobile: 86-13811429049 Email: firstname.lastname@example.org
AgriMarine Aquaculture Technology (Beijing) Co. Ltd. B703, Winterless Center No. 1 West Dawang Road Chaoyang District Beijing, 100026 P.R.China