King Salmon (Chinook-Sashimi grade) Whole Side Fillet (New Zealand), bone-in, skin-on, price/whole fillet, frozen

King Salmon (Chinook-Sashimi grade) Whole Side Fillet (New Zealand), bone-in, skin-on, price/whole fillet, frozen

Sale price $82.50 SGD Regular price $110.50 SGD

Frozen King Salmon (Chinook) Whole Side Fillet, Bone-in, Skin-on and un-portioned.

King Salmon considered as the Wagyu of Salmon

Perfect for Sashimi

Sashimi Grade fillets are skin on (scale on) and bone in (SOBI) and may vary from 800g to 1.5kg depending on what size fish it is cut from

Harvesting / Farming Method: Ocean-ranched (low density, ocean pens, natural feed, antibiotic & growth hormone free)
Quality Assurance: All feed used is certified safe, sustainable, and GM-free, Certified A+ New Zealand Sustainable Aquaculture and Seafood Watch's "Best Choice" rating.

Lime, chilli and ginger glazed salmon with Asian rice and greens

 How to cook Salmon in the oven

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, bone-in 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.

More from this collection