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Species Name
Sea Bream
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Latin Name
Nemadactylus macropterus
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Origin
Continental Shelf New Zealand
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Harvest Method
Ikijime
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Range & Habitat
North Atlantic & New England
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Producer
Range & Habitat
Creamy, Buttery, Silky
The King Salmon species makes up less than 0.5% of the global Salmon population, yet is regarded by many as the pinnacle Salmon species. 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. King Salmon have a bright, vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal. 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.
Sweet, Mild, Silky, Pink
"Tai" is the Crown Jewel in Sashimi. Revered for its flavor, texture and color. The highest quality is obtained in Ikijime, and it shows. Brilliant red skin and a beautiful pink flesh. The Red Snapper is slated as a celebration fish in many parts of Japan, and considered a luxury. Celebrate your own kitchen with this beautiful species.
Rich, Creamy, Sweet
Ling is a Cusk Eel also known as Kingclip. It has a texture similar to Lobster and Monkfish. Ikijime Ling is perfect for a Sashimi as it is a light white with a creamy texture. The fish are caught between 100 and 1500 feet deep. Very fatty and very sweet.