King salmon run long distances up rivers and up waterfalls to spawn. Wild North Atlantic salmon is no longer fished commercially so everything marked North Atlantic is farmed. “We were really impressed with the way it was raised,” says Vellante, who describes the salmon as “buttery with some meatiness.” The fish grows in the Western Highlands in rough waters, says the chef, which makes them swim harder and develop flavor. Legal Sea Foods, which served Faroe salmon for a time, cannot support the whaling practices, says Vellante, so set about finding a substitute. Iceland salmon ($8.99/pound at Whole Foods), a pale, almost pink, color, melts as you eat it; but the texture is too soft and the taste unremarkable. Salmon lovers say the true test is to eat it fresh and raw - thinly sliced as sashimi. Salmon is confusing. Salmon aquaculture began over 30 years ago in Norway. It is atlantic salmon that's farmed, killed, frozen, shipped to New Zealand, thawed and sold as steaks and fillets for cheaper than our own farmed salmon. About two-thirds of salmon comes from NZ King Salmon's Marlborough farms, roughly another third comes from Big Glory Bay pens in Stewart Island, and the final few percent come from Canterbury - freshwater pens in the hydro canals and a small sea farm at the Akaroa inlet. NZ King Salmon becomes Australasia’s first salmon producer to offer four-star BAP salmon (NEW ZEALAND, 4/11/2018) New Zealand King Salmon has been eligible to offer four-star Best Aquaculture Practices (BAP) salmon following the certification of its largest feed supplier, Skretting , the Global Aquaculture Alliance announced. All wild salmon are migratory fish and they build up their flesh from intense swimming. King Salmon operates 5 farms in the Marlborough Sounds and produces around 55 percent of all farmed salmon. It's easy to spot the quality difference between the pale, mushy looking thawed Norwegian fillets in the seafood counter and the bright, fresh Kiwi salmon alongside (even if the Norwegian is $25 a kg versus $36 a kg), but true salmon fans may also find significant differences between New Zealand farms. Then they die. New Zealand King Salmon (NZKS) CEO Grant Rosewarne said that the rating is a strong endorsement of the company’s credentials, adding that aquaculture helps to relieve pressure on global fish stocks. Cole is in full flight and obviously there is a financial interest in the local salmon community's backlash against the cheap imports. The fish is ubiquitous on wedding, bar mitzvah, and other celebration menus. Salmon producers are passionate about their products. Source: Ora King For 25 years New Zealand King Salmon Co. has been breeding It might be how the fork pushes into the salmon fillet, the browned seasoned top parts and a big, pearly just-cooked orange flake peels gently away. We have been growing and selling King salmon to consumers in New Zealand and overseas for over 30 years. The New Zealand King Salmon company was a pioneer in marine salmon farming in New Zealand, utilising King salmon stock introduced from California over 100 years ago. These waters were carefully chosen to maintain the most natural habitat for the Ora King Salmon. "It's a very powerful fish, a flighty fish.". Chemicals – More than 6.5 million metric tons of pesticides are used in Norwegian Atlantic salmon farming, primarily to control sea lice. Its retail brands are Regal Salmon and Southern Ocean. Other early ocean ranching farms included an ICI/Wattie joint venture on the lower Clutha River, and larger-scale hatcheries on the Rakaia River and the nearby Tentburn coastal site. We didn’t think it was worth the premium price. The impacts of escaping farmed salmon on wild salmon populations are a high concern, as are the impacts of parasitic sea lice on wild salmon and particularly sea trout. Even so, salmon from Norway and Scotland can taste quite different, explains Marden, depending on what else is added to the formula, how much the fish are getting, the conditions in the water, and other aquaculture practices. Now Norway has one of the lowest PCBs contaminants for Atlantic Salmon. In April 2014, the Supreme Court issued its decisions on appeals against four new salmon farms granted to the New Zealand King Salmon Company. So if you want salmon, you’re buying with your pocketbook, your taste preferences, and your conscience. Cole says the high fat content of some sea farm salmon means "it tends to play on you after awhile". “It’s fantastic to see the numerous positive submissions Marlborough District Council has received in response to our application for Blue Endeavour,” says New Zealand King Salmon chief executive Grant Rosewarne. The world loves our New Zealand salmon. Our pioneers really wanted the atlantic salmon they remembered fondly from home. Despite the different takes on it, they agree New Zealand king salmon rates among the world's best. He's Mt Cook Alpine Salmon's chief executive and we are talking about the imported salmon now appearing in supermarkets. Wild Alaska Sockeye ($11.99/pound at Trader Joe’s, frozen) isn’t as red as its Whole Foods counterpart; it’s dry and has little flavor. It’s on everybody’s menu,” says Kim Marden of Captain Marden’s Seafoods, a Wellesley-based retailer and wholesaler. The breed was introduced into New Zealand rivers on the South Island’s east coast in Canterbury and Otago more than 100 years ago. This fish and Scottish salmon tasted the best. "We [Mt Cook Alpine] describe our texture and taste as clean and subtle and delicate." Salmon steaks are a favourite with chefs. (Photo: NZKS) New Zealand King Salmon forced to import salmon from Atlantic seas (NEW ZEALAND, 6/5/2018) Aquaculture firm New Zealand King Salmon has decided to stock from foreign waters due to the fact that the demand for the resource has outstripped the supply.. Some people might not want to eat wagyu beef, and we supply the wagyu beef of the sea.". Cole, from Mt Cook Alpine, says he likes king salmon because it tastes better than atlantic salmon. King salmon are the oiliest, a good thing for texture, flavour and omega 3 content, if that's important. It is New Zealand’s largest freshwater fish, and the largest species in the salmon family. Through New Zealand King Salmon’s programme we have created a unique breed, called Ōra King, genetically distinct from any other King salmon found in New Zealand or the world. It looks pretty on the plate and most people, even those who don’t like other fish, will eat it. There are many farms in each region; we tasted some of what was available on the retail market. In Norway and Scotland, it’s krill (tiny fish that look like shrimp). Ōra King have been perfecting sustainable husbandry practices and breeding expertise for a quarter of a century. Rosewarne admits his Marlborough salmon target is 24 per cent, plus or minus 2 per cent. The split here is between the bigger sea farms and boutique outfits like Mt Cook Alpine and Akaroa Salmon, which is a tiny sea farm. But that's achieved through breeding programmes, not diet. New Zealand's salmon farmers rate their king salmon among the world's best and so do overseas customers. He thinks Lochlander, which takes three years to raise (some farms take less than two) is the closest farmed salmon to wild. Wild Alaska Sockeye ($14.99/pound at Whole Foods, previously frozen) is very dark, almost red, with lean, firm flesh that seems meaty. New Zealand King Salmon has appealed to the public to help it win permission for the country’s first open ocean farm in the Cook Strait. It has a mild salmon-y taste with a beautiful, firm texture. 29 July 2020 8:24 GMT Updated 29 July 2020 12:07 GMT By IntraFish Media Salmon farmer New Zealand King Salmon has released a new line of value-added products, available in US supermarkets and on Amazon. It operates under two key brands: Ōra King and Regal. Regal New Zealand King Salmon is starting the year with a big splash. Consumers in America immediately stopped buying Norwegian salmon and caused the Norwegian fishing industry to make some much-needed changes–they stopped relying on polluted feedstock and instead fed the fish more plant-based oils and protein. When you fill out the RSVP card that says “chicken or fish,” or whatever the meat protein is, along with a seafood choice, you’re probably going to be served salmon. They store oil as energy to fuel all this power they need. The Atlantic salmon inhabit the North Atlantic, as the name implies; the King (also called Chinook) inhabits the North Pacific. In the tasting, our two favorites were Wester Ross from Scotland and HiddenFjord from Faroe Islands (see accompanying story). It has a mild salmon-y taste with a beautiful, firm texture. New Zealand’s first commercial salmon farm was established in 1976 as an ocean ranching venture at Waikoropupu Springs in Golden Bay, and made its first sales of freshwater-reared salmon in 1978. Norway and Scotland salmon were on opposite ends of the taste spectrum. Top slice that pristine orange Kiwi fillet, draw a long, really sharp knife across it from the knife's base to its tip in a single vertical stroke. Smoked salmon is a spin-off success with a cult following in its own right. It also ticks plenty of health boxes (omega oils in particular), it's sustainabie so you can eat it with a healthy conscience and it's the go-to fish when you need to impress. "What the Norwegians are bringing in is for someone who just wants to buy an orange fish. The entire New Zealand industry gets the highest tick of approval from overseas watchdogs, such as Seafood Watch at the Monterey Bay Aquarium - unlike Norway interestingly. If not the best. Both suggest that it's due to the bigger companies feeding for speed of growth rather than high end quality. Smoked salmon and cream cheese rule among the bagel crowd. And let's not forget it was freshwater Mt Cook Alpine salmon that Heston Blumenthal chose for his Fat Duck menu when the three-Michelin star restaurant opened in Melbourne last year. New Zealand salmon farms are regarded as some of the best operations around for sustainability, environment management and for the salmon they produce. Consumers interested in purchasing salmon are encouraged to look for either wild-caught salmon, U.S.-farmed freshwater coho salmon that is clearly labeled, or Verlasso® salmon, and "Avoid" most farmed Atlantic salmon. Atlantic Salmon are raised within sea cages, also referred to as sea pens. New Zealand's small export salmon trade could be boosted after a bizarre food-safety scare in China linking a fish disease to Ebola. Most salmon sold in Australia is farmed in Tasmania and unfortunately farmed salmon is given a highly processed high-fat feed . He says the rest of the world agrees, "because they pay a premium for king salmon". The coral-colored fish, says Legal Sea Foods executive chef Rich Vellante, who oversees 34 restaurants, is one of their most popular menu items. This is for a clean slice of fish between half a centimetre to more than 1cm wide. On a visit to the fish counter, I see several kinds: a farmed salmon from Norway that is pale with thin stripes of fat (last week a similar farmed salmon came from Iceland), a wild Alaskan salmon that’s marked “previously frozen,” and is 10 shades redder than the Norwegian, and twice the price. Fresh, frozen and smoked salmon is likely to be farmed in New Zealand, as is any salmon marketed as ‘King’ or ‘Chinook’ or pushing New Zealand identity in the packaging. By Gareth Moore The company has included a link to its website in posts on Twitter, Facebook and LinkedIn and urges people to use it “to help support us on this exciting journey”. Follow her on Twitter @sheryljulian. He says his fish are leaner and swim in a current that refreshes itself at nine million litres a minute, "not just lolling around in a marine farm to the ebbs and flows of the tide". Salmon comes in many varieties including (from left) British Columbia, Canada, Norway, Faroe Islands, Scotland, and Alaska Sockeye. “Salmon now is like cod back in the ’70s. Norway salmon ($9.99/pound at Whole Foods Market, fish from Kvaroy Fish Farm) is what I think of as “wedding salmon.” This is what you get at events. Or maybe it's that glistening sashimi slice, or nigiri with a slice from the belly draped over rice, a perfectly poised experience of clean freshness and fish. Cole says they have held blind tastings in many markets and "invariably most blind tasters prefer freshwater salmon". New Zealand King Salmon and Sanfords are the 2 main players in salmon farming. Mt Cook's Cole says his salmon are down to about 13-14 per cent. You can get less in other environments and some people might prefer that. One of these sites is 16km southeast of Coal Point, in South Otago, and the other is 12km southeast of Shag Point, in East Otago, the New Zealand Herald reports.. King Salmon seeks a 10-year window to use up to six monitoring buoys in each location which would be a maximum of 2m above sea level and 2m in width and length. The salmon on these intense farms has been shown to contain high levels of contaminants such as PCBs (polychlorinated biphenyls), dioxins and other toxic chemicals that have been shown to cause cancer and developmental issues in children. Leading producer of King Salmon offering a vast range of fresh, frozen and smoked products from New Zealand's leading brands Regal, Southern Ocean and Ōra King. "In our opinion, in terms of sushi and sashimi applications, also cooked applications, that's the sweet spot. When the industry gathers at the Seafood Expo North America on March 17 (until March 19) at the Boston Convention and Exhibition Center, 265 of the expected 1,300-plus exhibits will feature salmon, both smoked and fresh. Fresh water people disagree with that. Eggs benedict goes up a gear with smoked salmon, and the ultimate pre-dinner nibble must be a curl of thinly sliced smoked salmon on rye with capers, a few drops of lemon juice, cracked black pepper and a few chives ... "Let me just call it an orange fish," says David Cole. That's the market they satisfy. ATLANTIC SALMON ARE COMMONLY RAISED IN SMALL CONTAINED AREAS AND IN HIGH DENSITY. Here are the tasting results with the prices I paid on the day I bought the salmon, all of it as fillets, with the skin intact on most. Among the early complaints was overcrowding in net pens floating in the sea, where the fish are usually raised. You can leave it in the oven a minute or two too long — something you can’t do with a white fish such as haddock or halibut — and salmon will still be moist. Salmon farmer New Zealand King Salmon has drawn up plans to install submersible salmon pens for a farm which could produce up to 10,000 metric tons of salmon annually, reports Stuff. (Note: Though this is farmed, it’s King salmon, not North Atlantic salmon.). The other is Norway’s Salten Aqua salmon, which gets a top rating from Monterey Bay Aquarium Seafood Watch, a ranking based on environmental practices. Wholesaler Wulf’s Fish in Boston works with its sister company, CleanFish, to import salmon from premier farms they chose because of careful practices. It’s a little dry and doesn’t flake easily. Faroe Islands is connected to a bit of controversy. Vellante of Legal’s says there are many farms that are poorly run and he thinks it’s important that companies buying fish should thoroughly investigate its source. 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