New Zealand King Salmon has announced plans to double its production by establishing new sites in the “open ocean”. And let's not forget it was freshwater Mt Cook Alpine salmon that Heston Blumenthal chose for his Fat Duck menu when the three-Michelin star restaurant opened in Melbourne last year. New Zealand King Salmon Co.’s pens in Marlborough Sounds. New Zealand King Salmon | 3,053 followers on LinkedIn. Try with a dab of soy, if you must. Our King Salmon are sustainably raised in the clean and cold waters of New Zealand's Marlborough Sounds. 1. The split here is between the bigger sea farms and boutique outfits like Mt Cook Alpine and Akaroa Salmon, which is a tiny sea farm. Up till now, New Zealand was the world’s biggest exporter of king salmon and it was the only salmon species farmed in New Zealand, producing just … "It's a very powerful fish, a flighty fish.". New Zealand King Salmon. Rosewarne admits his Marlborough salmon target is 24 per cent, plus or minus 2 per cent. Cole says the high fat content of some sea farm salmon means "it tends to play on you after awhile". Of course, a salmon that travels halfway around the world to arrive at plates in the U.S. isn’t the most environmentally correct seafood, even if it does avoid the threat of extinction so often associated with bluefin tuna these days. Ōra King eggs are hatched in the South Island’s Takaka Valley in Golden Bay, refreshed with water from Te Waikoropupu Springs, some of the clearest in the world; an average of 14,000 liters of fresh water bubble to the surface every second. All New Zealand salmon is the pacific king variety. Unfortunately, we don’t have data on levels of persistent organic pollutants in king salmon, fresh or wild. These waters were carefully chosen to maintain the most natural habitat for the Ora King Salmon. In New York, Iron Chef Masaharu Morimoto likes to accompany the smoked fish with miso mustard at Morimoto. Wild King are not a huge amount of Captain Tony’s annual catch but you should definitely get some when it’s available as we are typically sold out by the end of the year. The Atlantic salmon typically has a longer lifespan and grows a little larger than the average King or Chinnok. Despite the different takes on it, they agree New Zealand king salmon rates among the world's best. Atlantic salmon is the species of fish which doesn't vary whether its called Norwegian, Irish, Scottish, etc. The striking marks on Ōra King leads to the comparison with fat-laced wagyu beef. And with good cause -- it's tasty, nutritious and earns the country millions in export revenue. But that's achieved through breeding programmes, not diet. Some people might not want to eat wagyu beef, and we supply the wagyu beef of the sea.". This is where it gets interesting. Eggs benedict goes up a gear with smoked salmon, and the ultimate pre-dinner nibble must be a curl of thinly sliced smoked salmon on rye with capers, a few drops of lemon juice, cracked black pepper and a few chives ... "Let me just call it an orange fish," says David Cole. For the first time in the company’s 10 year history NZKS has started to import Atlantic salmon from Norway and Canada. Organic farmed King salmon from British Columbia ($25/pound at Captain Marden’s) is shiny with very white fat streaks. "You are more likely to get a larger fish with a richer flavour if it goes to sea, in our opinion. New Zealand King Salmon directors advise that expected FY19 operating EBITDA is likely to be at the lower end of the previously noted Guidance of between $25.0 million and $28.5 million. The salmon are raised for five years, growing to around 30 pounds. The entire New Zealand industry gets the highest tick of approval from overseas watchdogs, such as Seafood Watch at the Monterey Bay Aquarium - unlike Norway interestingly. Chemicals – More than 6.5 million metric tons of pesticides are used in Norwegian Atlantic salmon farming, primarily to control sea lice. Then there is the oil content. Cambrian (M) Sdn Bhd is a company that produces cell targeted food supplements. "New Zealand king salmon is the creme de la creme of all salmon," Cole says. Among the reasons for its popularity: It’s healthy, packed with omega 3-fatty acids and vitamin D, and versatile, served raw, smoked, or cooked, as the protein boost to infinite salad bowls. It might be how the fork pushes into the salmon fillet, the browned seasoned top parts and a big, pearly just-cooked orange flake peels gently away. New Zealand chef Geoff Scott gets his hands on one of King Salmon’s supersize Tyee. Three decades ago various entrepreneurs expanded on the idea of the successful fish hatcheries to create farms.Now the half dozen or so serious farms come under umbrella group Aquaculture New Zealand. It’s the star of almost every extravagant sushi meal and the world’s most expensive fish, going for $3.1 million in Tokyo earlier this year. He's Mt Cook Alpine Salmon's chief executive and we are talking about the imported salmon now appearing in supermarkets. He says his fish are leaner and swim in a current that refreshes itself at nine million litres a minute, "not just lolling around in a marine farm to the ebbs and flows of the tide". You can get less in other environments and some people might prefer that. New Zealand's salmon farmers rate their king salmon among the world's best and so do overseas customers. Half our salmon is exported, but that leaves plenty of world class salmon for locals. New Zealand King Salmon North American Vice President Michael Fabbro, has been instrumental in building appreciation and demand for our Salmon in North America for the past decade. At TAK Room, a tournedo of Ōra King salmon. The company, which currently produces 8,000 tonnes of king salmon ( Oncorhynchus tshawytscha ), which are also known as Chinook salmon, has applied for consent to establish at least one site in the Cook Straight, 7km from the nearest landfall. "In our opinion, in terms of sushi and sashimi applications, also cooked applications, that's the sweet spot. Moderna to Begin Delivery; London Lockdown Ordered: Virus Update, Cyberpunk Game Maker Faces Hostile Staff After Failed Launch, Ray Dalio Says Son Killed in Car Accident in Connecticut, London Put in Emergency Lockdown as U.K. Fights New Strain, World Looks to Spring for Virus Relief as Vaccinations Start. The result is the equivalent of a hefty tomahawk-style salmon steak, according to TAK Room’s Huth. A statement from the company says: “The challenging summer means that FY20 harvest volumes are likely to be in line with FY19, rather than around 8,700MT previously advised. The Supreme Court’s decision in Environmental Defence Society Inc v New Zealand King Salmon Company Ltd [2014] NZSC 38 (“King Salmon”) represented a sea change in interpretation of the Resource Management Act 1991 (“RMA”). It is atlantic salmon that's farmed, killed, frozen, shipped to New Zealand, thawed and sold as steaks and fillets for cheaper than our own farmed salmon. King Salmon operates 5 farms in the Marlborough Sounds and produces around 55 percent of all farmed salmon. “It’s the fattiest salmon I’ve ever tasted. New Zealand’s first commercial salmon farm was established in 1976 as an ocean ranching venture at Waikoropupu Springs in Golden Bay, and made its first sales of freshwater-reared salmon in 1978. Source: Ora King For 25 years New Zealand King Salmon Co. has been breeding Salmon farmer New Zealand King Salmon has drawn up plans to install submersible salmon pens for a farm which could produce up to 10,000 metric tons of salmon annually, reports Stuff. On its website, NZ King Salmon talks about Kiwi fish's bright vibrant orange flesh that has "an elegant balance of umami flavours and a soft and buttery texture". "We [Mt Cook Alpine] describe our texture and taste as clean and subtle and delicate." Only New Zealand and one other significant place farm them, possibly because they are so tough to handle. The Atlantic salmon came into New Zealand frozen and was thawed out for sale. Cole, from Mt Cook Alpine, says he likes king salmon because it tastes better than atlantic salmon. 5. We have complete ownership of our supply chain ensuring the best quality at every step. I just have to figure out how to get it now,” he says. Top slice that pristine orange Kiwi fillet, draw a long, really sharp knife across it from the knife's base to its tip in a single vertical stroke. Ōra King Salmons arrive fresh, whole and head on – and bear gill tags to verify their authenticity of origin as well as traceability of the individual fish. "Our research shows diet can only make a 1 per cent difference in oil content," he says. New Zealand farmed salmon is the Pacific king variety. Eco-friendly Ōra King salmon from New Zealand is rapidly becoming a chef’s favorite. Then they die. But it also contains considerably more omega-6 fatty acids. Harvest Region: Marlborough Sounds, South Island, New Zealand. Fresh water people disagree with that. He is currently at ground zero of one of the world’s COVID-19 […] read more » Salmon producers are passionate about their products. The roominess (some farms pack up to 50,000 fish in two acres of water) cuts down on waste, sea lice, parasites, and the need for chemicals and antibiotics that have given aquaculture a bad name—and its products an inferior flavor. This site was the first commercial King salmon hatchery established in New Zealand and produces up to 7 million ova per year. It has a mild salmon-y taste with a beautiful, firm texture. Akaroa's Duncan Bates offers some figures: wild New Zealand king salmon have an oil content in the flesh of about 9 per cent, his sea-farmed salmon (fed a low-energy diet so they grow more slowly to enhance quality) are about 10 pe rcent, and wild US king salmon are about 11 per cent. We produce King Salmon, a rare salmon species that makes up 0.7% of the world’s salmon population. 124 likes. Both suggest that it's due to the bigger companies feeding for speed of growth rather than high end quality. Salmon steaks are a favourite with chefs. In April 2014, the Supreme Court issued its decisions on appeals against four new salmon farms granted to the New Zealand King Salmon Company. Before it's here, it's on the Bloomberg Terminal. One of these sites is 16km southeast of Coal Point, in South Otago, and the other is 12km southeast of Shag Point, in East Otago, the New Zealand Herald reports.. King Salmon seeks a 10-year window to use up to six monitoring buoys in each location which would be a maximum of 2m above sea level and 2m in width and length. Creating the ultimate salmon experience | We believe in creating the ultimate salmon experience, and, with more than 30 years of history in farming and processing this rare species, and as the world’s largest producer, we consider ourselves the King salmon experts. King salmon is the only salmon species farmed in New Zealand, whereas the main species of salmon that is farmed globally is Atlantic salmon (Salmo salar). 1. Regal New Zealand Wood Roasted King Salmon, $65 for four, $85 for eight, regalsalmon.com. Chefs compare it to the luxuriousness of raw fatty tuna. New Zealand chef Geoff Scott gets his hands on one of King Salmon’s supersize Tyee. (The company is waiting on final approval from the New Zealand government.). That hides nothing and reveals everything. If not the best. Ōra King has scored a “best choice” from the Monterey Bay Aquarium’s Seafood Watch, becoming the first farmed salmon to do so. Leading producer of King salmon offering a vast range of fresh, frozen and smoked products from New Zealand's leading brands Regal, Southern Ocean and Ōra King. That's the market they satisfy. It is New Zealand’s largest freshwater fish, and the largest species in the salmon family. New Zealand King Salmon made an $18 million profit for the year to June, up almost 60 per cent on the previous year, and says it is grateful for the wage subsidy it received. New Zealand salmon has always been special. It's easy to spot the quality difference between the pale, mushy looking thawed Norwegian fillets in the seafood counter and the bright, fresh Kiwi salmon alongside (even if the Norwegian is $25 a kg versus $36 a kg), but true salmon fans may also find significant differences between New Zealand farms. Huth serves around 100 orders a week, butchering 10 fish in the process. In certain conditions you can get a muddy flavour in fresh water environment." Get in touch with New Zealand King Salmon in New Zealand, by phone, email or post. Playing in to the breed’s richness and clean taste is the pristine water it’s raised in. Salmon steaks are a favourite with chefs. TAK Room’s chef de cuisine Jarrod Huth chose the salmon because he can get it all year, unlike wild salmon, which is seasonal and available for less than six months. The cost is at least twice the price of commodity Atlantic farmed salmon. But the debate is also a good opportunity to have a think about our salmon - where it comes from, how it is raised, and how good it is. This guidance note: (a) Summarises the King Salmon decision and the key principles emerging King salmon run long distances up rivers and up waterfalls to spawn. The largest and most rich in fat and flavor of all the Wild Pacific salmon species. These waters, north of New Zealand’s South Island, have hundreds of sheltered deep water bays and the swiftly moving current of Cook’s Strait provides food for the Ora Salmon and the other area’s wildlife. Other early ocean ranching farms included an ICI/Wattie joint venture on the lower Clutha River, and larger-scale hatcheries on the Rakaia River and the nearby Tentburn coastal site. Americans eat around 918 million pounds of salmon annually; in 2017, revenues were $688 million for the wild-caught fish and $67.7 million for Atlantic farmed. “When you temper wagyu, the fat starts to melt; same with bluefin tuna belly. This is for a clean slice of fish between half a centimetre to more than 1cm wide. Ora King is the premium foodservice brand of New Zealand King Salmon, one of the five brands (3 for humans, 1 for pets, and 1 brand of fish bait) offered by this 30 year old vertically integrated, highly respected aquaculture company. In each sea pen there are hundreds of fish and very little available space, if any, for open swimming. Ōra King’s newest product is called Tyee, which it introduced about a year ago. A wild-caught salmon is probably the ultimate taste for reasons well beyond just the fish, but next would be farmed salmon "from the farmgate" as is possible at some sites, and fish that has been rushed to your favourite outlet. Cole is in full flight and obviously there is a financial interest in the local salmon community's backlash against the cheap imports. Salmon is America’s workhorse fish. Mt Cook's Cole says his salmon are down to about 13-14 per cent. New Zealand King Salmon (NZKS) CEO Grant Rosewarne said that the rating is a strong endorsement of the company’s credentials, adding that aquaculture helps to relieve pressure on global fish stocks. The king salmon is the powerhouse of the salmon world. The result is an especially fatty fish with strikingly marbled meat and a sumptuous melt-in-your-mouth texture, like wagyu beef of the ocean. They store oil as energy to fuel all this power they need. Follow NYT Food on Twitter and NYT Cooking on Instagram , Facebook and Pinterest . About Ora King Salmon. Only about 250 have been harvested so far. Buy King Now!Our King Salmon … Scotch Eggs Are U.K’s Hottest Snack: Here’s How to Make Them, A New Anime Empire Is Set to ‘Slay’ Studio Ghibli in Virus Era, ‘Zappa’ Biopic an Excellent Adventure for Filmmaker Alex Winter. Both Bate and Cole say this leanness gives their salmon a firmer texture and cleaner mouthfeel. All wild salmon are migratory fish and they build up their flesh from intense swimming. Smoked salmon and cream cheese rule among the bagel crowd. New Zealand King Salmon Company’s Ōra King salmon accounts for roughly 65 percent of the nation's farmed chinook production and 62 percent of the global chinook salmon production. Now a high-end farmed salmon is here to challenge fancy free-range tuna. The use of pesticides has risen rapidly in the past few years due to ineffectiveness as sea lice become more resistant to treatments, thus requiring multiple treatments. “Food raised in the wild is more exciting, and the flavor and texture of wild salmon are unmatched by anything produced in a controlled setting,” says Huth, “although the Ōra King comes incredibly close.” While it’s become stylish to compare fish to meat (see: smoked fish turducken), the chef also notes that very few specimens actually resemble beef. "You know that fatty taste when you get half way through a salmon and you think, 'just no more, please'.". Atlantic salmon and King salmon, or chinook salmon as it is also known, have a different oil content and taste. Cole says they have held blind tastings in many markets and "invariably most blind tasters prefer freshwater salmon". The fish, which represents less than 1% of the world’s salmon supply, is gaining popularity with notable chefs around the country. The company is majority-owned by the giant Malaysian-based Tiong Group. *Source and more info: www.orakingsalmon.co.nz. The company emphasizes the diet of wild king salmon instead of pellets and visually monitors the feeding to avoid waste; they also don’t use pesticides common in less sustainable aquaculture practices. The chinook salmon - known in New Zealand as quinnat, king or spring salmon - is one of five species of Pacific salmon. Photographer: Michael Bradley/Michael Bradley. Glistening, rich, yet so delicately flavoured. Or maybe it's that glistening sashimi slice, or nigiri with a slice from the belly draped over rice, a perfectly poised experience of clean freshness and fish. One of those decisions, Environmental Defence Society of New Zealand v The New Zealand King Salmon Company Ltd [2014] NZSC 38, is likely to have significant implications for all those involved in Resource Management Act processes. Salmon quality is dictated by farming methods and food, of course, but also by the quality of water they are raised in. Have a confidential tip for our reporters? We are at the other end of this spectrum." New Zealand salmon farms are regarded as some of the best operations around for sustainability, environment management and for the salmon they produce. We farm the king salmon because it was the only species that managed to survive and thrive here after repeated efforts to introduce a variety of different species. About two-thirds of salmon comes from NZ King Salmon's Marlborough farms, roughly another third comes from Big Glory Bay pens in Stewart Island, and the final few percent come from Canterbury - freshwater pens in the hydro canals and a small sea farm at the Akaroa inlet. Updates with Huth quote in 9th paragraph. New Zealand King Salmon cages in the Marlborough Sounds. Salmon lovers say the true test is to eat it fresh and raw - thinly sliced as sashimi. relation to New Zealand King Salmon's proposals to establish salmon farms in the Marlborough Sounds. It continues ... "king salmon have a complex, yet delicate mouthfeel that coats the palate appealingly, making it a pleasure to eat". Matthew Beaudin, executive chef at the Monterey Bay Aquarium, says he serves it because it’s the closest he’s come in taste and texture to wild king salmon. Rosewarne says both are great products, but different. High fish mortality rates due to a surprising heat wave weren’t enough to keep New Zealand King Salmon (NZKS) from finishing its fiscal 2018 year with the kind of … The tournedos are one of TAK Room’s most popular dishes. Now I’ve found it with Ōra King, and it’s exciting.”. New Zealand King Salmon and Sanfords are the 2 main players in salmon farming. The world loves our New Zealand salmon. It's an all or nothing fish. Smoked salmon is a spin-off success with a cult following in its own right. 1 [2014] NZSC 38. The breed was introduced into New Zealand rivers on the South Island’s east coast in Canterbury and Otago more than 100 years ago. The first split is sea farms and tiny freshwater farms in the hydro canals near Twizel. Ōra King Salmon range 10-15 lbs each. When an Ōra King reaches around 9 pounds, it’s harvested and graded for marbling and color, among other criteria. Tim Hollingsworth of the L.A. restaurant Otium calls it “prestigious” because of the high fat content; he uses the belly for sashimi and raw bar specials, and roasts or grills cuts from the loin for an entree. In the next two years, New Zealand King Salmon Chief Executive Officer Grant Rosewarne plans to move the pens farther out in the Marlborough Sounds to cooler waters; global warming is heating up the current location. A larger fish with miso mustard at Morimoto pens in Marlborough Sounds that! 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