Smoked Ōra King Salmon
Cold smoked King salmon (Oncorhynchus tshawytscha) from Ōra King in New Zealand — a breed developed over two decades specifically for flavour, marbling, and colour, and widely regarded as the highest quality farmed salmon in the world. King salmon has the highest oil content of any salmon species, and that fat is what makes this smoked salmon fundamentally different from standard Atlantic smoked salmon: the texture is richer, softer, and more yielding, with visible lines of intramuscular marbling running through the vivid orange flesh.
Each fish is hand filleted and pinboned, cured with sea salt and brown sugar, then slowly cold smoked using native New Zealand Manuka wood. No nitrites or nitrates are added. The Manuka smoke is light — it lifts the natural butteriness of the salmon without dominating it. The slices are D-cut, meaning each piece runs from the back of the fish to the belly, giving you a cross-section of different textures in a single slice: leaner flesh from the dorsal, fattier and more silky flesh from the belly.
Ōra King salmon begin life in some of New Zealand's purest freshwater springs before being transferred to the fast-flowing sea waters of the Marlborough Sounds — a process that mirrors the natural freshwater-to-saltwater migration of wild King salmon. Stocking density is kept extremely low (2% fish to 98% water), ensuring free movement and a healthy growing environment. The breeding programme behind Ōra King spans over twenty years, with more than 90 distinct family lines and traceability extending back five generations.
Producer: New Zealand King Salmon Company (Ōra King), Marlborough Sounds, New Zealand
Ingredients: King salmon (Oncorhynchus tshawytscha) (fish), sea salt, brown sugar, Manuka wood smoke
Storage: Refrigerate at 0–4°C. Once opened, consume within 2–3 days. Check packaging for best-before date.
Net: 100g
Allergens: Fish (salmon)
Cold smoked King salmon (Oncorhynchus tshawytscha) from Ōra King in New Zealand — a breed developed over two decades specifically for flavour, marbling, and colour, and widely regarded as the highest quality farmed salmon in the world. King salmon has the highest oil content of any salmon species, and that fat is what makes this smoked salmon fundamentally different from standard Atlantic smoked salmon: the texture is richer, softer, and more yielding, with visible lines of intramuscular marbling running through the vivid orange flesh.
Each fish is hand filleted and pinboned, cured with sea salt and brown sugar, then slowly cold smoked using native New Zealand Manuka wood. No nitrites or nitrates are added. The Manuka smoke is light — it lifts the natural butteriness of the salmon without dominating it. The slices are D-cut, meaning each piece runs from the back of the fish to the belly, giving you a cross-section of different textures in a single slice: leaner flesh from the dorsal, fattier and more silky flesh from the belly.
Ōra King salmon begin life in some of New Zealand's purest freshwater springs before being transferred to the fast-flowing sea waters of the Marlborough Sounds — a process that mirrors the natural freshwater-to-saltwater migration of wild King salmon. Stocking density is kept extremely low (2% fish to 98% water), ensuring free movement and a healthy growing environment. The breeding programme behind Ōra King spans over twenty years, with more than 90 distinct family lines and traceability extending back five generations.
Producer: New Zealand King Salmon Company (Ōra King), Marlborough Sounds, New Zealand
Ingredients: King salmon (Oncorhynchus tshawytscha) (fish), sea salt, brown sugar, Manuka wood smoke
Storage: Refrigerate at 0–4°C. Once opened, consume within 2–3 days. Check packaging for best-before date.
Net: 100g
Allergens: Fish (salmon)
Original: $12.86
-70%$12.86
$3.86Description
Cold smoked King salmon (Oncorhynchus tshawytscha) from Ōra King in New Zealand — a breed developed over two decades specifically for flavour, marbling, and colour, and widely regarded as the highest quality farmed salmon in the world. King salmon has the highest oil content of any salmon species, and that fat is what makes this smoked salmon fundamentally different from standard Atlantic smoked salmon: the texture is richer, softer, and more yielding, with visible lines of intramuscular marbling running through the vivid orange flesh.
Each fish is hand filleted and pinboned, cured with sea salt and brown sugar, then slowly cold smoked using native New Zealand Manuka wood. No nitrites or nitrates are added. The Manuka smoke is light — it lifts the natural butteriness of the salmon without dominating it. The slices are D-cut, meaning each piece runs from the back of the fish to the belly, giving you a cross-section of different textures in a single slice: leaner flesh from the dorsal, fattier and more silky flesh from the belly.
Ōra King salmon begin life in some of New Zealand's purest freshwater springs before being transferred to the fast-flowing sea waters of the Marlborough Sounds — a process that mirrors the natural freshwater-to-saltwater migration of wild King salmon. Stocking density is kept extremely low (2% fish to 98% water), ensuring free movement and a healthy growing environment. The breeding programme behind Ōra King spans over twenty years, with more than 90 distinct family lines and traceability extending back five generations.
Producer: New Zealand King Salmon Company (Ōra King), Marlborough Sounds, New Zealand
Ingredients: King salmon (Oncorhynchus tshawytscha) (fish), sea salt, brown sugar, Manuka wood smoke
Storage: Refrigerate at 0–4°C. Once opened, consume within 2–3 days. Check packaging for best-before date.
Net: 100g
Allergens: Fish (salmon)
