[Sashimi Grade] King Salmon Fillet

King salmon — Chinook — is the largest and richest of the salmon species, and New Zealand raises it in some of the coldest, cleanest water in the world. Ours is processed on landing and air freighted directly to us, so it reaches the counter at sashimi grade rather than merely cooking grade.

The flesh is deep coral, finely textured and marbled through with natural oil. That oil is what gives king salmon its silky mouthfeel and its clean, sweet finish, and it is why the fish needs so little done to it. Supplied skin off and boneless, ready to slice.

Why Choose Our King Salmon?

• Sashimi grade: handled to raw-consumption standard from the water to your door.
• New Zealand Chinook: farmed in cold, pure southern waters, the species prized above all other salmon for its oil content.
• Air freighted: flown in and kept under unbroken cold chain to hold peak freshness.
• Skin off, boneless: trimmed and ready — no pin bones to pull, no skin to remove.

Cooking Methods:

• Sashimi: chill thoroughly, slice against the grain at a slight angle and serve with soy and wasabi.
• Pan seared: a light salting, a hot pan, two minutes a side — nothing more is needed.
• Sous vide: 45°C for 25 minutes keeps the flesh translucent and holds the natural sweetness.
• Salt grilled: salt generously, rest 20 minutes, then grill until the surface just colours.

Origin:
New Zealand.

The gold standard of sashimi salmon, treated simply so the fish does the talking. Order now and have it delivered to your door.