Our natural breeding programme produces approximately 2 million eggs each year, which are carefully nurtured until they hatch. We then place the smolt in the fresh snow-fed waters of the Clutha and Waitaki rivers, and when they reach 30 grams they are ready to transition to our Stewart Island farms. It is here that they are placed on a careful feeding and management programme until they reach the desired weight of around 4kg – perfect for harvesting, processing and sale to market.
King Salmon were originally brought to New Zealand from California and are often heralded as the very best salmon species in terms of taste, texture and nutritional quality. This quality has been recognised by world-renowned Monterey Bay Aquarium – who has named New Zealand King Salmon the world’s most environmentally sustainable farmed salmon.
Farmed at Big Glory Bay in Stewart Island, bordering a National Park, King Salmon are available year round. With silver sides and a green back, they are raised in sea cages and are completely free of chemicals and antibiotics.
Oily and high in omega-3, King Salmon can be baked, barbequed, poached, steamed, smoked, pan fried and served raw as sashimi.
NZ: Quinnat Salmon, Pacific Salmon, Chinook Salmon, Spring Salmon, SalmonCH: KönigslachsCIS: Tshavytsha, Charycha, Tikhookeanskiy LososDE: KönigslachsES: Salmon ChinookFR: Saumon RoyalIT: Salmone RealeJP: Masunosuke, SukeNL: Chinook ZalmUS & CA: King Salmon, Chinook Salmon, Spring Salmon
From the sea to your plate, we’re always looking for new ways to make the most of our beautiful New Zealand seafood. Check out some mouth-watering recipes from Sanford and Sons or Big Glory Bay and try something new tonight!
