King Salmon (Oncorhynchus tsawytscha)

Whole Salmon

King salmon were introduced to New Zealand in the late 1800s, with the intention of establishing a commercial fishery.
Numbers never reached the point where a “wild” fishery was commercially viable.
However, by the late nineteenth century king salmon farms became established in the Marlborough Sounds,
on the East Coast of the South Island, and at Stewart Island.
Salmon naturally live in the sea as adults, and then swim up rivers to spawn in fresh water.
Consequently, king salmon are reared from eggs in fresh water hatcheries,
then grown to adulthood in saltwater pens – either in river mouths or sheltered bays.Size : 30 – 100cm

Salmon Meat Quality

King salmon flesh is an attractive dark pink to red colour. Its oil content is higher than any other Salmon, it is a rich┬ásource of Omega 3 fatty acids. King salmon’s rich flavour makes it perfect for sashimi or for baking, grilling and hot or cold smoking.

Also known as:

Maori Name: Hamana
New Zealand: King Salmon, Pacific Salmon, Spring Salmon, Chinook Salmon Hamana
Australia : Chinook Salmon
The Netherlands: Chinook zalm
France: Saumon royal
Germany: Konigslachs
Italy : Salmone reale
Japan : Masunosuke, Suke

Weight : 500g – 7kg/piece
Form / State : Whole, H&G, Fillets, Portions
Packing : Frozen – Various pack sizes,, plastic interleaved & Blast frozen
Fresh – Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit
Season : Year round

Salmon Swimming upstream

Salmon Sushi

Salmon Sushi detail

Salmon Farming

Salmon Whole

Salmon Filets

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