
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.
-
Species Name
Salmon
-
Latin Name
Oncorhynchus tshawytscha
-
Origin
Marlborough Sound
-
Harvest Method
Hand Cultivated
-
Range & Habitat
New Zealand & Australia
-
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."
You Might Also Like These
Moist, Flakey, Clean
Like all Rockfish, the Bocaccio boast paper white flesh with bright bloodlines. The moisture is abundant, and for the guest who demands light, white, and flakey, this fish is the perfect fit. Substitute this for Grouper, Snapper, and with careful preparation, Black Cod.
Rich, Succulent, Moist, Flaky
Warehou are a familial linked to Trevally and Jacks. They have a flavor that is lighter than their cousins. Warehou resemble Bluenose in texture and moisture with a more complex flavor. Cooking methods are as vast as the culinary imagination. Light yet complex flavors invite a multitude of components in preparation. This is a limitless species that wow guests. Strong populations abound in New Zealand.
Enlightened management measures are fundamental to any lobster fisheries self-sustainability and should always be the first choice when considering methods for increasing or preserving stock levels. Current Irish lobster fishery regulations include: a) A minimum size for the lobsters landed which is a carapace length of 87 mm. b) Ban on the landing of lobsters that have been āVā notched or have a mutilated tail fan. c) Prohibition of capture of lobsters by SCUBA diving, and d) Licensing of all commercial fishing vessels.