New Zealand

Big Glory Bay King Salmon (6oz)-2ea


Sustainably Ocean Farmed / Monterey Bay 'Best Choice'/ Succulent

With pristine water quality and cold currents, Big Glory Bay in Stewart Island, New Zealand, is home to one of the most remote aquaculture farms in the world. From this isolated location, our ocean-farmed Big Glory Bay king salmon is nurtured with care to deliver a premium flavor profile with a rich, smooth taste and a tender, melt-in-mouth texture. On the menu of some of the finest restaurants around the world.

Antibiotic Free / GM Free / No Added Hormones

2 6oz portions for a total of 12oz.

Origin: Stewart Island/Rakiura, New Zealand
Method of Capture: NA
Wild or Farmed: Sustainably Farmed using Best Practice guidelines
Big Glory Bay uses sustainable farming practices which include farm relocation, low pen density, and dedicated fish health and algae monitoring programs. King Salmon from New Zealand has been rated "Best Choice" by the Monterey Bay Seafood Watch. It has been proudly awarded Best Aquaculture Practices (BAP) certified since 2016.
This ocean-farmed Big Glory Bay Salmon has a unique texture and flavor that is valued around the world. It is renowned for its rich flavor, melt-in-the-mouth texture with a luxurious color and decadent fat layering.
  • 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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