NZ King Ora
High in Omega 3 fatty acid.
Silky, Moist, Umami, Sweet
Quick Facts
Commonly Known As:
Chinook, Chub, Tyee Salmon, Black Salmon, Hook Bill Salmon, Winter Salmon.
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Species Name
Salmon
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Latin Name
Oncorhynchus tshawytscha
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Origin
Marlborough Sound
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Harvest Method
Hand Cultivated
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Range & Habitat
New Zealand & Australia
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Producer
Range & Habitat
Ora King
ORA KING- (From the Farm) "The King salmon (Oncorhynchus tshawytscha) species makes up less than 0.5% of the global salmon population, yet is regarded by many as the pinnacle salmon species internationally.
We take great pride in producing wonderful handcrafted products which are available to you as whole, fillets or smoked all year round.
Appearance
King salmon boast bright silver skin. They have a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species, resulting in a generous fillet.
Colour
King salmon have a bright, vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal.
Oil Content
King salmon are naturally high in healthy Omega-3s – up to twice that found in Atlantic salmon. This also
greatly reduces the risk of over-cooking as the higher oil content keeps the salmon moist.
Taste and Texture
With an elegant balance of umami flavours and a soft and buttery texture, King salmon has a complex, yet delicate mouth feel that coats the palate appealingly, making it a pleasure to eat."
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Flavorful, Textural, Briny
Careful handling is a must with "Steamers". The shells are brittle and can be broken with your fingers. The Clam can be cooked whole as normal and can be served cleaned or whole. Steam, Fry, Saute.
Flakey, White, Savory, Moist
Tripletail are a species to themselves. Only the Pacific and Atlantic species exist. The "Buoy Bass" name comes from their enjoyment of hanging around in the shade. Feeding from the bottoms of buoys, kelp beds, even pallets fallen from shipping vessels. They enjoy the crustaceans that inhabit these oceanic oases. With such a broad diet, the Tripletail aquire a complex, savory flavor, while remaining paper white, flakey and moist. Treat the flesh as you would treat the best cut of Grouper and you, your team, and your guests will appreciate the subtle complexity of this undersung species. There is no need to overthink accompanying flavors. The Tripletail has everything you need. One fisherman has stated that, "It could be dragged behind the truck in the mud, and still taste wonderful".
Clean, Complex Earthine
The Red Grouper is a very versatile species. It is an opportunistic eater and gains a brilliant flavor. Sweet like Crab and earthy like Mollusks. Ceviche, Steam, Saute, Pan Roast.