New Zealand King Salmon
Big Glory Bay King Salmon is responsibly farmed in the remote, pristine waters of Big Glory Bay, located in New Zealand’s Stewart Island region. Known for its vibrant orange flesh, high natural fat content, and exceptionally tender, melt-in-your-mouth texture, it’s a standout in raw and cooked applications alike.
Harvested daily and free of additives and antibiotics, this sashimi-grade salmon is trusted by discerning chefs worldwide for its flavor, texture, and origin integrity.
Product Details
Fresh, Raw
Fillets, Whole (gilled & gutted)
3-4, 4-5, 5-6, and 6+ kg average
New Zealand
Farm-Raised with Care: Raised in cold, clean, oxygen-rich waters with low pen density, this salmon is naturally protected from disease, while humane stunning, careful processing, and chilled export handling ensure premium quality and low environmental impact.
Species highlights
Buttery, rich, and clean taste with a delicate finish; tender, silky mouthfeel that shines especially in raw applications.
King Salmon (Chinook) with naturally high levels of healthy fats and omega-3s, prized for its deep orange color.
Gilled and gutted at harvest, with no added water, salt, antibiotics, or hormones—ensuring unmatched product integrity.
Delivered fresh, never frozen, and sashimi-grade for safe, premium raw preparations.
Cultivated in low-density pens in the pristine, cold, oxygen-rich waters of Big Glory Bay, New Zealand.
Responsible Sourcing
Traceability
Delicious Details
Learn what makes this species a mouth-watering seafood staple.
Flavor Notes
Rich, buttery, and subtly sweet
Clean ocean flavor
Excellent depth when raw or gently cooked
Texture
Extremely tender and delicate
Silky
Ideal for raw, gently cooked, or smoked applications
Ideal Preparations
Raw
Cured or Torched
Poached
Sous vide
Pan-seared
Roasted
Smoked