New Zealand

Ora King Salmon Fillet Skin On - 6oz portion (pack of 2)


Ora King is to salmon as wagyu is to beef.

The naturally high oil content in Ora King Salmon can be seen in the striking marbled fat lines within the bright orange flesh, instantly drawing comparison to Wagyu. Its mouthfeel is buttery and light, ideal for raw preparations.

Origin: Marlborough Sounds South Island, New Zealand
Method of Capture: NA
Wild or Farmed: Sustainably Farmed using Best Practice guidelines
  • Monterey Bay Aquarium Seafood Watch "Green/Best Choice rating
  • Best Aquaculture Practices certified
  • Ocean Wise recommended

Ora King Salmon has a beautiful bright, silvery skin with vibrant orange flesh. Its natural high oil content can be seen in the striking marbled fat line within the orange flesh. It is rich and buttery with a firm texture.

  • King salmon have the highest oil content of all salmon species. The high oil content keeps the salmon moist, greatly reducing the risk of over-cooking.
  • Well-suited to a wide variety of techniques
  • Excellent sushi and sashimi presentations
  • Grilled, roasted, pan-seared, poached, and sous-vide.

It's a very good question! In general, there is nothing regulatory that either makes something sushi-grade or not. We use our best judgement from being chefs to now being intimately connected to the seafood industry and also being a huge fan of sushi to determine whether or not something is sushi-grade. Some things help us make our decision.

  1. One might be how the fish was bled. If a fish is not bled properly, it won't be good for sushi. Not because it isn't fresh, but the blood imparts a flavor that is undesirable for raw seafood.
  2. Surprisingly, most of the fish used for sushi here is previously frozen for convenience. When served raw, the freezing doesn't affect the texture or flavor of the fish very much. However, we prefer tuna that hasn't been frozen.
  3. Generally, we will recommend something as sushi-grade if we personally know how long the fish has been out of water, how well it eats raw (some fish will never be sushi-grade, because it doesn't have a nice mouthfeel), and how it's been treated after it was caught.

Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.

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