Fresh King Salmon (Chinook-Sashimi grade, New Zealand) Whole Fish GG (cleaned gilled & gutted), price/fish

Fresh New Zealand King Whole Salmon GG (cleaned, gilled & gutted-scale on) come in direct from New Zealand. They are a fantastic product that can be used in many different ways. From Big Glory Bay in Stewart Island with pristine water quality and cool ocean currents, 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.

Is a fantastic source of essential Omega 3 Oils. This sashimi-grade King Salmon has a firm, muscular texture with a clean, smooth flavour. Harvesting / Farming Method: Ocean-ranched (low density, ocean pens, natural feed, antibiotic & growth hormone free).

How to Fillet a Whole Salmon 

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.

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.

Our fresh salmon is imported weekly. The fresh salmon has a shelf life of 10 days but we freeze it after 6 days.