New Zealand King Salmon
Oncorhynchus tshawytscha
New Zealand first welcomed these beautiful fish to its waters in the late 19th century. King salmon, or ‘Chinook’ as they are called in their origin of USA’s Pacific northwest, were introduced first to New Zealand’s wild rivers, lakes and harbours, and then decades later aquaculture was set up to raise them commercially.
The King species is highly differentiated from the much more common and globally widespread Atlantic salmon, and is far superior in terms of quality, appearance, taste, and every other measurable trait. Not only are the species of a higher class but the New Zealand growing conditions and fish-husbandry are second to none in the world. They are reared in the alpine waters of the South Island, which are cold, clear and unpolluted.
There’s no use of antibiotics, chemicals or antifouling so the natural environment mirrors their native habitat, allowing them to reach the pinnacle of condition and produce one of the finest products imaginable. This is the best farmed salmon in the world. A unique eating experience awaits.
The King species is highly differentiated from the much more common and globally widespread Atlantic salmon, and is far superior in terms of quality, appearance, taste, and every other measurable trait. Not only are the species of a higher class but the New Zealand growing conditions and fish-husbandry are second to none in the world. They are reared in the alpine waters of the South Island, which are cold, clear and unpolluted.
There’s no use of antibiotics, chemicals or antifouling so the natural environment mirrors their native habitat, allowing them to reach the pinnacle of condition and produce one of the finest products imaginable. This is the best farmed salmon in the world. A unique eating experience awaits.
HOW TO COOK IT?
the soft texture, clean umami flavour, and buttery richness of the salmon is best experienced raw, and this is where the product shines – sashimi, sushi, poké etc. In saying that, there are a host of cooking methods which are also worth trying, it does not dry out due abundance of long-chain omega-3 oils and fats and the skin is just waiting to be crisped up in the oven or on a hot pan.
Associated recipes
Other products from New-Zealand
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