ÅŒra King Salmon Portion
An individual portion of Ōra King salmon (Oncorhynchus tshawytscha), skin-on, vacuum-packed and frozen. This is the same Chinook salmon as the whole fillet — raised in low-density open-water pens in New Zealand's Marlborough Sounds, individually graded, and visibly marbled with intramuscular fat — but cut into a single-serving portion ready for pan-roasting, grilling, steaming, or serving as sashimi.
The marbling gives Ōra King a richer, more buttery texture than Atlantic salmon, and the fat content makes it forgiving to cook — it stays moist even if you slightly overshoot on timing. For a single portion, pan-roasting skin-side down and finishing in the oven is the most reliable method and gives you a crisp skin and a just-set centre. It also works well raw — the fat marbling and clean flavour lend themselves to sashimi or tartare.
Producer: ÅŒra King (New Zealand King Salmon Company), Marlborough Sounds, New Zealand.
Ingredients: Chinook salmon (Oncorhynchus tshawytscha).
Storage: Keep frozen at -18°C. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing.
Net: 240g± (skin-on portion).
Allergens: Fish (salmon).
An individual portion of Ōra King salmon (Oncorhynchus tshawytscha), skin-on, vacuum-packed and frozen. This is the same Chinook salmon as the whole fillet — raised in low-density open-water pens in New Zealand's Marlborough Sounds, individually graded, and visibly marbled with intramuscular fat — but cut into a single-serving portion ready for pan-roasting, grilling, steaming, or serving as sashimi.
The marbling gives Ōra King a richer, more buttery texture than Atlantic salmon, and the fat content makes it forgiving to cook — it stays moist even if you slightly overshoot on timing. For a single portion, pan-roasting skin-side down and finishing in the oven is the most reliable method and gives you a crisp skin and a just-set centre. It also works well raw — the fat marbling and clean flavour lend themselves to sashimi or tartare.
Producer: ÅŒra King (New Zealand King Salmon Company), Marlborough Sounds, New Zealand.
Ingredients: Chinook salmon (Oncorhynchus tshawytscha).
Storage: Keep frozen at -18°C. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing.
Net: 240g± (skin-on portion).
Allergens: Fish (salmon).
Description
An individual portion of Ōra King salmon (Oncorhynchus tshawytscha), skin-on, vacuum-packed and frozen. This is the same Chinook salmon as the whole fillet — raised in low-density open-water pens in New Zealand's Marlborough Sounds, individually graded, and visibly marbled with intramuscular fat — but cut into a single-serving portion ready for pan-roasting, grilling, steaming, or serving as sashimi.
The marbling gives Ōra King a richer, more buttery texture than Atlantic salmon, and the fat content makes it forgiving to cook — it stays moist even if you slightly overshoot on timing. For a single portion, pan-roasting skin-side down and finishing in the oven is the most reliable method and gives you a crisp skin and a just-set centre. It also works well raw — the fat marbling and clean flavour lend themselves to sashimi or tartare.
Producer: ÅŒra King (New Zealand King Salmon Company), Marlborough Sounds, New Zealand.
Ingredients: Chinook salmon (Oncorhynchus tshawytscha).
Storage: Keep frozen at -18°C. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing.
Net: 240g± (skin-on portion).
Allergens: Fish (salmon).
