New Zealand (Ora King) versus Alaskan King Extreme fat marbling is a great indicator of New Zealand salmon, which results in a slightly more luxurious texture as well as a more balanced flavor. New Zealand salmon can be eaten raw, while wild salmon should never be consumed before cooking.
Cooking Tips & Recipes
Cooking help: The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking. You don’t need to add cooking oil when baking or grilling, natural oils will do the trick!
If pan searing, lightly oil the pan only to prevent sticking.
New Zealand king salmon are sustainably pen-raised in the Marlborough Sound, New Zealand under the brand Ora King. Highlights from a highly informative website–water pens mimic natural growing conditions including space control (98% water, 2% fish) and cool temperatures. The New Zealand King Salmon Company has achieved many of the top ratings from reputable seafood agencies–including Monterey Bay Aquarium’s “Green, Best Choice.” Other Best Aquaculture Practices (BAP), include strong regulations on non-GMO feed, fish traceability and environmental impact.
Interested in learning more? Check out NZ King Salmon Co Website.