King Salmon (Chinook-Sashimi grade) Whole Side Fillet (New Zealand, Halal), boneless, skin-on, price/whole fillet, frozen
Frozen King Salmon, Boneless, Skin-on (scale on), Whole Side Fillet, un-portioned.
King Salmon considered as the Wagyu of Salmon
• Perfect for Sashimi
• Halal
• Sashimi Grade fillets are skin on (scale on) and boneless and may vary from 1kg to 1.9kg depending on what size fish it is cut from
With pristine water quality and cool ocean currents, Big Glory Bay in Stewart Island, New Zealand is home to one of the most remote aquaculture farms in the world.
These King Salmon are harvested at the peak of their condition to deliver a distinctive flavour profile with a rich, smooth taste and a tender melt-in-mouth texture.
Big Glory Bay King Salmon are sustainably ocean farmed, with the farm receiving BAP certification and the green rating from Monterey Bay indicating it is a ‘Best Choice’ for consumers.
Lime, chilli and ginger glazed salmon with Asian rice and greens
How to cook Salmon in the oven
Our fresh salmon is imported weekly. The fresh salmon has a shelf life of 10 days but we freeze it after 6 days.
King Salmon is raised in the pristine, fast-flowing waters at the bottom island of New Zealand called Stewart Island. The strong, highly-oxygenated currents keep these beautiful fish fit, healthy, and lean. This sashimi-grade King Salmon has a firm, muscular texture with a clean, smooth flavour. Fresh skin-on (scale on) Salmon fillet, boneless and individually vacuum-packed for freshness.
Big Glory Bay King Salmon are sustainably ocean farmed in the pristine coastal waters of Big Glory Bay, in Stewart Island, located at the very bottom of New Zealand. The bay’s pure waters are constantly refreshed by cold currents, keeping the temperature at a chilly 12°C (54°F). That slows the salmon’s growth, giving it time to develop its distinctive rich, smooth flavour.
Less than 1% of global salmon production is New Zealand King Salmon – also known as Chinook Salmon. This rare species is notoriously difficult to produce so most salmon consumed globally is Atlantic Salmon.
King Salmon must be farmed with care in superior conditions with plenty of space to thrive and minimal handling.
