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". Half our salmon is exported, but that leaves plenty of world class salmon for locals. 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. Cole says the high fat content of some sea farm salmon means "it tends to play on you after awhile". *Source and more info: www.orakingsalmon.co.nz. 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. 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 … 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. Salmon quality is dictated by farming methods and food, of course, but also by the quality of water they are raised in. "You know that fatty taste when you get half way through a salmon and you think, 'just no more, please'.". 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. 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In April 2014, the Supreme Court issued its decisions on appeals against four new salmon farms granted to the New Zealand King Salmon Company. “Relocation to cooler waters will improve environmental and economic outcomes,” he says, “but fish health is paramount for our product, and we believe relocation will also support continued best practices.” Rosewarne will be participating in the UN General Assembly Ocean Platform meeting later in September. 1. Photographer: Michael Bradley/Michael Bradley. The king salmon is the powerhouse of the salmon world. We produce King Salmon, a rare salmon species that makes up 0.7% of the world’s salmon population. There are three criteria where farmed salmon falls short in its environmental impact. Try with a dab of soy, if you must. The Atlantic salmon typically has a longer lifespan and grows a little larger than the average King or Chinnok. Atlantic salmon and King salmon, or chinook salmon as it is also known, have a different oil content and taste. Both Bate and Cole say this leanness gives their salmon a firmer texture and cleaner mouthfeel. 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. 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. 124 likes. “When you temper wagyu, the fat starts to melt; same with bluefin tuna belly. The fish mature in sea farm pens in Marlborough Sounds, where there’s a 98% ratio of water to fish. King salmon are the oiliest, a good thing for texture, flavour and omega 3 content, if that's important. 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New Zealand farmed salmon is the Pacific king variety. “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. This salmon comes from Norway. Both suggest that it's due to the bigger companies feeding for speed of growth rather than high end quality. Fresh water people disagree with that. Eco-friendly Ōra King salmon from New Zealand is rapidly becoming a chef’s favorite. 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. Salmon producers are passionate about their products. Source: Ora King For 25 years New Zealand King Salmon Co. has been breeding These waters were carefully chosen to maintain the most natural habitat for the Ora King Salmon. 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. 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. Before it's here, it's on the Bloomberg Terminal. Salmon steaks are a favourite with chefs. 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. Some people might not want to eat wagyu beef, and we supply the wagyu beef of the sea.". "It's a very powerful fish, a flighty fish.". 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. 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. King Salmon operates 5 farms in the Marlborough Sounds and produces around 55 percent of all farmed salmon. 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. 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. At chef Thomas Keller’s TAK Room at Hudson Yards, the salmon is shaped into a tournedo—a round that usually describes a fancy beef entree—that gets grilled for $42. When it comes to luxury fish, tuna rules. 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. Cole is in full flight and obviously there is a financial interest in the local salmon community's backlash against the cheap imports. New Zealand King Salmon. We certainly try to combat this with carbon offsets, as well as by purchasing a majority of our other key ingredients from within 30 miles of our operation,” he says. It continues ... "king salmon have a complex, yet delicate mouthfeel that coats the palate appealingly, making it a pleasure to eat". This guidance note: (a) Summarises the King Salmon decision and the key principles emerging 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. Cole, from Mt Cook Alpine, says he likes king salmon because it tastes better than atlantic salmon. "We [Mt Cook Alpine] describe our texture and taste as clean and subtle and delicate." If not the best. The world loves our New Zealand salmon. Smoked salmon and cream cheese rule among the bagel crowd. But “the carbon footprint of our food sources is always a concern. He's Mt Cook Alpine Salmon's chief executive and we are talking about the imported salmon now appearing in supermarkets. New Zealand King Salmon has announced plans to double its production by establishing new sites in the “open ocean”. Bubbling from the ground at approximately 14,000 litres / second at a relatively stable temperature of just below 12°C, it provides optimum conditions for rearing our King salmon. Our King Salmon are sustainably raised in the clean and cold waters of New Zealand's Marlborough Sounds. Regal New Zealand Wood Roasted King Salmon, $65 for four, $85 for eight, regalsalmon.com. New Zealand salmon farms are regarded as some of the best operations around for sustainability, environment management and for the salmon they produce. 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. It is New Zealand’s largest freshwater fish, and the largest species in the salmon family. The Atlantic salmon inhabit the North Atlantic, as the name implies; the King (also called Chinook) inhabits the North Pacific. For 25 years New Zealand King Salmon Co. has been breeding Ōra King salmon from stock first imported from California in the 1900s. Its retail brands are Regal Salmon and Southern Ocean. New Zealand salmon has always been special. Chefs compare it to the luxuriousness of raw fatty tuna. This is for a clean slice of fish between half a centimetre to more than 1cm wide. 1 [2014] NZSC 38. Salmon is America’s workhorse fish. Have a confidential tip for our reporters? The breed was introduced into New Zealand rivers on the South Island’s east coast in Canterbury and Otago more than 100 years ago. 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. That's the market they satisfy. King salmon run long distances up rivers and up waterfalls to spawn. It's an all or nothing fish. 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. 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). The result is the equivalent of a hefty tomahawk-style salmon steak, according to TAK Room’s Huth. The fish, which represents less than 1% of the world’s salmon supply, is gaining popularity with notable chefs around the country. Chemicals – More than 6.5 million metric tons of pesticides are used in Norwegian Atlantic salmon farming, primarily to control sea lice. 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. Huth serves around 100 orders a week, butchering 10 fish in the process. Now a high-end farmed salmon is here to challenge fancy free-range tuna. "New Zealand king salmon is the creme de la creme of all salmon," Cole says. 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. “It’s the fattiest salmon I’ve ever tasted. 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. Buy King Now!Our King Salmon … 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. 1. Organic farmed King salmon from British Columbia ($25/pound at Captain Marden’s) is shiny with very white fat streaks. Ironically, king salmon was kind of plan B. 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. New Zealand's salmon grow up in some of the cleanest water on earth. Cambrian (M) Sdn Bhd is a company that produces cell targeted food supplements. That hides nothing and reveals everything. 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. Ōra King’s newest product is called Tyee, which it introduced about a year ago. I just have to figure out how to get it now,” he says. 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". He says the rest of the world agrees, "because they pay a premium for king salmon". When an Ōra King reaches around 9 pounds, it’s harvested and graded for marbling and color, among other criteria. New Zealand King Salmon | 3,053 followers on LinkedIn. NZ King Salmon's Grant Rosewarne says if atlantic salmon is like farming sheep, then king salmon are like farming gazelles. All New Zealand salmon is the pacific king variety. 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. Ōra King sashimi from new Japanese restaurant Cocoro in Auckland. The decision of the Supreme Court was by majority, but appropriate reference in this think piece is made to the dissenting judgment of William Young J. Get in touch with New Zealand King Salmon in New Zealand, by phone, email or post. 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