King Salmon is the best type of Salmon that money can buy, and Ora King is the pinnacle of quality when it comes to King Salmon. It has been served by renowned chefs such as likes of Daniel Boulud, Nobu Matsuhisa, and Thomas Keller.
King Salmon is considered the best tasting, largely because it presents high-fat content and a very rich flavor. King Salmon can grow as big as 40 lbs and it presents a TON of Omega 3s and fatty acids that aid in that rich flavor. In fact, out of ALL Salmon, King Salmon (aka Chinook) has the highest amounts of Omega-3 fatty acids.
This specific species makes up around 0.7% of the global salmon population and is regarded by many as the pinnacle salmon species internationally. The Ora King best of breed salmon showcases the ultimate of this rare and exclusive species.
This is considered one of the best Salmon programs in the world. It is SASHIMI grade quality.
This salmon can be cooked many different ways or eaten raw.
WHY ORA KING ?
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.
Taste: Our King salmon have an elegant balance of sweet and umami flavours, complementing a wide variety of ingredients.
Colour: King salmon have a vibrant orange flesh colour, which contrasts attractively with the marbled fat lines for unsurpassed plate appeal.
Oil Content: King salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking.
THE ORA KING DIET
Ora King's salmon is fed like if it was preparing for the Olympics. The feed contains ingredients based on the nutritional requirements of wild salmon. The salmon are fed a nutritionally balanced diet, formulated by feed experts. The feed comes from sustainable, certified GMO-free suppliers and contains everything the salmon need to thrive and grow, and nothing else.
We use a balanced extruded diet. Each formulation is made to best suit a particular life stage of the salmon. The main change in formulation through the life of the salmon is the ratio of oil to protein. As a salmon grows it requires less protein and more oil.
ANTIOXIDANTS
A commonly misunderstood part of a salmon’s diet is the antioxidant astaxanthin. Astaxanthin is found naturally in algae and krill and is an essential micronutrient for salmon. It is so important to the salmon that they have evolved the capacity to store it in their muscle tissue, giving salmon their familiar reddish-orange colour.
Salmon use it to protect their precious Omega-3 oils and ultimately it protects their eggs. Because it is such a powerful and effective antioxidant, astaxanthin is frequently used as a dietary supplement for humans.
SUSTAINABLE
Ōra King salmon farms are isolated from disease, in the pristine waters of the Marlborough Sounds.
The New Zealand King Salmon Co. Ltd has achieved the world-leading Best Aquaculture Practices (BAP) certification from The Global Aquaculture Alliance.
This independent certification supports the company’s ongoing and substantial efforts to maintain its environmental integrity
Monterey Bay Aquarium’s globally respected consumer guide Seafood Watch® has rated New Zealand’s marine-farmed salmon, including Ōra King salmon, as “Green”, meaning it is a “Best Choice” for consumers. New Zealand King salmon is the first and only ocean-farmed salmon to have achieved the Green/Best Choice rating from Seafood Watch.
In addition, King salmon from New Zealand has recently been rated 'Recommended' by Ocean Wise. Ocean Wise are a Vancouver Aquarium conservation programme aimed at educating and empowering consumers about the issues surrounding sustainable seafood.
These ratings are a strong endorsement of the sustainability credentials of the New Zealand King salmon industry.
FROZEN?
This Salmon is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture.
THAWING INSTRUCTIONS
Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.
DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.
IS IT SUSHI-GRADE?
There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog) (https://meatnbone.com/blogs/the-clever-cleaver/there-is-no-such-thing-as-sushi-grade-nor-sashimi-grade) . However, this is as safe as raw fish gets from consumption.
