Salmon Dee Kap, Thai Pickled Sashimi Delivery in Klang Valley

When it comes to enjoying raw fish, I’m sure you’ve heard the warnings that not all catch can be eaten as sashimi unless it’s labeled ‘sushi grade’, or you risk infections. parasitic.

To obtain this classification, the fish must be caught fresh, bled, gutted when caught and immediately frozen in ice. This kills off any harmful parasites, supposedly making them safer for raw consumption.

However, it is important to note that these labels are unregulated and these claims are only as trustworthy as the seller.

Being in the seafood sourcing industry since 2019, Nicholas is no stranger to these processes. It has supplied fresh and frozen seafood to hotels, hospitals, convention centers, schools and restaurants in major cities in Malaysia such as KL, Selangor, Melaka, Johor, Penang etc.

So, it’s no surprise that his co-founder side hustle, Salmon Dee Kaphad no problem getting top quality sashimi to deliver thai marinated salmon to customers in klang valley.

Start with memories resurfaced

Salmon Dee Kap was founded by siblings, Sonia and Nicholas, and their respective relatives, Kingster and Sasithorn.

Nicholas’ wife, Sasithorn, is from northeast Thailand. During her four years of residence in Malaysia, she struggled to stock up on locally made Thai-style marinated salmon sashimi.

The memory of this dish resurfaced when Nicholas brought home some sashimi one evening.

Sasithorn decided to marinate the salmon with his all the time sauce, which resembles a Thai papaya salad.

Image Credit: Salmon Dee Kap

The explosion of flavors from marinated salmon opened up a whole new experience of tasting sashimi for the rest of the family, beyond just eating it with the conventional soy sauce and wasabi dip.

Thanks to this incident, the two couples realized that Thai marinated salmon was a dish to share with more Malaysians and launched Salmon Dee Kap in June 2022.

Six months of recipe tweaking

Salmon Dee Kap offers three flavors of marinated salmon sashimi: Salmon Dong, Salmon Tam and Salmon Yum, all priced at RM56 per jar containing 150g of marinated salmon.

Image Credit: Salmon Dee Kap

“All Salmon Dee Kap recipes were prepared by [Sasithorn]the team told Vulcan Post. “Being a true Thai, she has always had a passion for making great food for the people around her, and finds joy and fulfillment in seeing her loved ones enjoy her food.”

Leveraging Nicholas’ experience, the costly time it would usually take to find suppliers was instead funneled into R&D for marinade recipes.

In an interview with Vulcan Post, the Salmon Dee Kap team shared that their recipes had been tweaked and improved more than 23 times, over a six-month period.

They went through several tasting sessions with the team’s friends and families before they were convinced they were good enough to hit the market.

Most of the team members had full-time jobs at the time and their weekends were spent perfecting the recipes.

Today, Sasithorn and Kingster run Salmon Dee Kap full-time, while Sonia and Nicholas run the business alongside their full-time jobs and other pursuits.

keep things fresh

The Salmon Dee Kap team shared that many food safety considerations go into the process of preparing, packaging, and delivering pickled sashimi.

Temperatures are maintained between 2 and 5°C from the time the fish are caught, until the point where they are prepared for consumption within three to five days.

“Salmon should also be kept in its original state for as long as possible until ready to serve to avoid bacterial infection,” they explained.

“With the advantage that Nicholas is in the industry, we don’t need to keep inventory and we can only easily access supply when an order has been placed.”

Image Credit: Salmon Dee Kap

For deliveries, the sashimi is packaged in insulated bags with blocks of ice to maintain an ideal temperature. The company only engages with delivery partners who can guarantee a turnaround time of four hours or less.

As the freshness of sashimi, especially pickled ones, can further deteriorate when it reaches customers, Salmon Dee Kap encourages consumption of the product within two days of receipt. Products must also be refrigerated at all times until the point of consumption.

“Dong salmon is pre-marinated, while Tam salmon and Yum salmon are delivered to customers with the sauce packaged separately. Customers should pour the sauce over the salmon and marinate it for 20 minutes before consuming it,” the team detailed.

This is because the Tam and Yum flavors contain lime in the sauce, which is sour. If the salmon is marinated too long, the proteins can expel moisture, which will cause the texture of the salmon to change.

Capture a market segment for themselves

For now, the Salmon Dee Kap team believes that their offering is still scarce in the market, in terms of companies creating and selling pickled sashimi.

“The ones we saw in the market only contain Korean soy marinated sashimi, which is similar to our Salmon Dong,” they said. “However, we haven’t seen anyone else come up with a unique Thai flavored sashimi yet, such as our Tam Salmon and Yum Salmon.”

Their request seems to hold up. The only other seafood sashimi company we could find that claims to be a Thai seafood delivery only has an offer of Korean marinated salmon, among other flavors for various seafood.

Image Credit: Salmon Dee Kap

Based on Salmon Dee Kap’s current capacity, the team produces approximately 150 x 150g jars of marinated salmon sashimi in one day.

The Salmon Dee Kap team shared that mass production is not in their plans at this time unless they are able to increase their workforce. This is because they emphasize the freshness, quality and safety of seafood.

Also three months into the business, they reported that Salmon Dee Kap sales have been encouraging so far and many customers are already returning.

“Looking at our current growth, we believe we will be able to sell at least 900 jars per month over the next three months,” they forecast.

In the near future, Salmon Dee Kap will add a wider variety of marinated seafood sashimi, such as crabs, scallops, cockles (Siham), and more.

The team is already in R&D for its new products, including the Marinated Shrimp Sashimi, which will be rolled out within the next three months.

  • Learn more about Salmon Dee Kap here.
  • Learn about other Malaysian F&B brands here.

Featured Image Credit: The Salmon Dee Kap Team

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