Cole says they have held blind tastings in many markets and "invariably most blind tasters prefer freshwater salmon". Glistening, rich, yet so delicately flavoured. There are three criteria where farmed salmon falls short in its environmental impact. We made and tasted more than half a dozen salmon that you’re likely to see in your fish case. 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. 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. We sampled salmon from Eastern Canada, Norway, Iceland, British Columbia, Scotland, and the Faroe Islands, which are between Norway and Iceland; we also tasted wild Sockeye salmon from Alaska. I hear about farmed North Atlantic salmon from Eastern Canada, and, in fact, I’d rather buy as local as possible, but that, too, isn’t widely available. In Norway and Scotland, it’s krill (tiny fish that look like shrimp). New Zealand's salmon farmers rate their king salmon among the world's best and so do overseas customers. 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. 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. He says the rest of the world agrees, "because they pay a premium for king salmon". 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. 5. Rosewarne admits his Marlborough salmon target is 24 per cent, plus or minus 2 per cent. "We [Mt Cook Alpine] describe our texture and taste as clean and subtle and delicate." Our King Salmon are sustainably raised in the clean and cold waters of New Zealand's Marlborough Sounds. Rosewarne says both are great products, but different. 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. Farmed salmon is fed the local fish in the waters in which it’s raised. What sort of differences are you looking for? In every region of the world where salmon is farmed, “the base of what you feed it is indigenous to the area.” Farmed salmon in Maine or Eastern Canada, for instance, are getting herring. "What the Norwegians are bringing in is for someone who just wants to buy an orange fish. You can get less in other environments and some people might prefer that. But that's achieved through breeding programmes, not diet. Norway and Scotland salmon were on opposite ends of the taste spectrum. It continues ... "king salmon have a complex, yet delicate mouthfeel that coats the palate appealingly, making it a pleasure to eat". In certain conditions you can get a muddy flavour in fresh water environment." Akaroa's Duncan Bates offers some figures: wild New Zealand king salmon have an oil content in the flesh of about 9 per cent, his sea-farmed salmon (fed a low-energy diet so they grow more slowly to enhance quality) are about 10 pe rcent, and wild US king salmon are about 11 per cent. Food styling/Sheryl Julian; Sally Pasley Vargas for the Boston Globe. This topped our list of favorites, along with Faroe Islands. In each sea pen there are hundreds of fish and very little available space, if any, for open swimming. The largest and most rich in fat and flavor of all the Wild Pacific salmon species. Salmon is confusing. Consumer and environmental groups have questioned farming practices, citing pollution, use of antibiotics, and other concerns, which have been addressed with varying degrees of success over the years, says Marden, whose wholesale arm distributes to 300 restaurants. Among the early complaints was overcrowding in net pens floating in the sea, where the fish are usually raised. 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. Some people might not want to eat wagyu beef, and we supply the wagyu beef of the sea.". Half our salmon is exported, but that leaves plenty of world class salmon for locals. "You know that fatty taste when you get half way through a salmon and you think, 'just no more, please'.". The coral-colored fish, says Legal Sea Foods executive chef Rich Vellante, who oversees 34 restaurants, is one of their most popular menu items. “Salmon now is like cod back in the ’70s. Most salmon sold in Australia is farmed in Tasmania and unfortunately farmed salmon is given a highly processed high-fat feed . That's the market they satisfy. We have complete ownership of our supply chain ensuring the best quality at every step. Wild King are not a huge amount of Captain Tony’s annual catch but you should definitely get some when it’s available as we are typically sold out by the end of the year. We farm the king salmon because it was the only species that managed to survive and thrive here after repeated efforts to introduce a variety of different species. A wild-caught salmon is probably the ultimate taste for reasons well beyond just the fish, but next would be farmed salmon "from the farmgate" as is possible at some sites, and fish that has been rushed to your favourite outlet. Our pioneers really wanted the atlantic salmon they remembered fondly from home. New Zealand salmon has always been special. 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. “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. These waters were carefully chosen to maintain the most natural habitat for the Ora King Salmon. The chinook salmon - known in New Zealand as quinnat, king or spring salmon - is one of five species of Pacific salmon. New Zealand King Salmon launches new product for Amazon, Safeway One flavor includes New Zealand's Manuka honey. Salmon comes in many varieties including (from left) British Columbia, Canada, Norway, Faroe Islands, Scotland, and Alaska Sockeye. We have been growing and selling King salmon to consumers in New Zealand and overseas for over 30 years. It’s on everybody’s menu,” says Kim Marden of Captain Marden’s Seafoods, a Wellesley-based retailer and wholesaler. Organic farmed King salmon from British Columbia ($25/pound at Captain Marden’s) is shiny with very white fat streaks. 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. 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. Salmon aquaculture began over 30 years ago in Norway. * Bundle of 8pcs * Sustainably farmed in New Zealand * No antibiotics and growth hormones * No colouring feed * Skin on * The King salmon species has the highest oil content of all salmon * King salmon containing more than 2g of long chain Omega-3s per 5.3oz portion Vs Canned tuna containing more than 0.2g of long chain omega-3s per 5.3oz portion 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. He has sampled it in blind tastings to come up with the source the company uses right now (more on that later) and cooks use a high-heat method of cooking it quickly to keep it juicy. Smoked salmon and cream cheese rule among the bagel crowd. It has little salmon flavor. The Atlantic salmon inhabit the North Atlantic, as the name implies; the King (also called Chinook) inhabits the North Pacific. Up till now, New Zealand was the world’s biggest exporter of king salmon and it was the only salmon species farmed in New Zealand, producing just … It is New Zealand’s largest freshwater fish, and the largest species in the salmon family. Faroe Islands is connected to a bit of controversy. The company is majority-owned by the giant Malaysian-based Tiong Group. 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. 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. Now Norway has one of the lowest PCBs contaminants for Atlantic Salmon. Only New Zealand and one other significant place farm them, possibly because they are so tough to handle. So if you want salmon, you’re buying with your pocketbook, your taste preferences, and your conscience. This salmon comes from Norway. 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. Salmon producers are passionate about their products. 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. New Zealand King Salmon (NZKS) is welcoming the support for its application to farm in the open ocean in the Cook Strait. Because of its fat content, fresh salmon is forgiving, which is ideal for both the home cook and the caterer. 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. Farmed Eastern Canada salmon ($12.99/pound at Captain Marden’s) is a little chewy, mild to the point of being bland. The world loves our New Zealand salmon. Sheryl Julian can be reached at email@example.com. This salmon comes from Norway. 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". All wild salmon are migratory fish and they build up their flesh from intense swimming. 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. Cole says the high fat content of some sea farm salmon means "it tends to play on you after awhile". 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. If not the best. The king salmon is the powerhouse of the salmon world. About New Zealand King Salmon Co. New Zealand King Salmon is the world’s largest aquaculture producer of the premium King salmon species. The Scottish salmon we tasted ($14.95/pound at Captain Marden’s, raised at Wester Ross Fisheries) is everything salmon should be: perfect moist texture, delicious flavor that tastes of the sea, almost buttery. 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. Only the Sockeye stands out for its intensely deep hue. One of the things that produces good tasting fish is the base of the feed, says Marden. 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. I set the fish skin side down in a baking dish, brushed the unskinned side with oil, sprinkled it with salt and pepper, and slid it under a broiler for 6 minutes (it can take up to 8). Ōra King have been perfecting sustainable husbandry practices and breeding expertise for a quarter of a century. In April 2014, the Supreme Court issued its decisions on appeals against four new salmon farms granted to the New Zealand King Salmon Company. We produce King Salmon, a rare salmon species that makes up 0.7% of the world’s salmon population. Did you think salmon was confusing before? Salmon steaks are a favourite with chefs. 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. Chemicals – More than 6.5 million metric tons of pesticides are used in Norwegian Atlantic salmon farming, primarily to control sea lice. "Our research shows diet can only make a 1 per cent difference in oil content," he says. 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. Norway and Scotland salmon were on opposite ends of the taste spectrum. 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. Then there is the oil content. 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. But the debate is also a good opportunity to have a think about our salmon - where it comes from, how it is raised, and how good it is. It has a mild salmon-y taste with a beautiful, firm texture. This is where it gets interesting. This fish and Scottish salmon tasted the best. Try with a dab of soy, if you must. These fish represent different genera of salmon. All New Zealand salmon is the pacific king variety. We are at the other end of this spectrum." The fish is ubiquitous on wedding, bar mitzvah, and other celebration menus. Wholesaler Wulf’s Fish in Boston works with its sister company, CleanFish, to import salmon from premier farms they chose because of careful practices. Ironically, king salmon was kind of plan B. And with good cause -- it's tasty, nutritious and earns the country millions in export revenue. The breed was introduced into New Zealand rivers on the South Island’s east coast in Canterbury and Otago more than 100 years ago. “A lot of lessons have been learned about what are good practices and what are poor practices,” he says. These waters, north of New Zealand’s South Island, have hundreds of sheltered deep water bays and the swiftly moving current of Cook’s Strait provides food for the Ora Salmon and the other area’s wildlife. One is Loch Duart farm on the northwest coast of Scotland; on its website, Loch Duart shows photos from chefs around the world who use its fish. New Zealand is a country with strong worker rights, and salmon farms are situated either on land or close in-shore so are easily accessed by labour inspectors. New Zealand King Salmon Company’s Ōra King salmon accounts for roughly 65 percent of the nation's farmed chinook production and 62 percent of the global chinook salmon production. 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's an all or nothing fish. New Zealand King Salmon and Sanfords are the 2 main players in salmon farming. 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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. He's Mt Cook Alpine Salmon's chief executive and we are talking about the imported salmon now appearing in supermarkets. New Zealand chef Geoff Scott gets his hands on one of King Salmon’s supersize Tyee. Cole, from Mt Cook Alpine, says he likes king salmon because it tastes better than atlantic salmon. Salmon quality is dictated by farming methods and food, of course, but also by the quality of water they are raised in. The internal temperature should reach 145 degrees. After a tasting, Legal’s settled on Lochlander salmon from Scotland, which has been on all its menus for six months. NZ King Salmon's Grant Rosewarne says if atlantic salmon is like farming sheep, then king salmon are like farming gazelles. King salmon are the oiliest, a good thing for texture, flavour and omega 3 content, if that's important. King Salmon operates 5 farms in the Marlborough Sounds and produces around 55 percent of all farmed salmon. Wild North Atlantic salmon is no longer fished commercially so everything marked North Atlantic is farmed. 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. Then they die. It’s a little dry and doesn’t flake easily. Villagers in the remote islands, which are part of Denmark, carry out a centuries-old ritual of slaughtering pilot whales at the edge of the sea for meat and blubber, a practice international environmental groups have tried to halt for years. 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. Cole is in full flight and obviously there is a financial interest in the local salmon community's backlash against the cheap imports. Scottish salmon has a perfect moist texture and a delicious, almost buttery, flavor that makes it stand out. It looks pretty on the plate and most people, even those who don’t like other fish, will eat it. “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. In addition, they also saw too much Faroe salmon on the market and wanted to have something that was exclusively theirs. 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. For the first time in the company’s 10 year history NZKS has started to import Atlantic salmon from Norway and Canada. NZ King Salmon farm. All of the farmed salmon looks similar — that familiar pinkish color with fat stripes in a zig-zag pattern. Despite the different takes on it, they agree New Zealand king salmon rates among the world's best. They store oil as energy to fuel all this power they need. Salmon steaks are a favourite with chefs. One of those decisions, Environmental Defence Society of New Zealand v The New Zealand King Salmon Company Ltd  NZSC 38, is likely to have significant implications for all those involved in Resource Management Act processes. On its website, NZ King Salmon talks about Kiwi fish's bright vibrant orange flesh that has "an elegant balance of umami flavours and a soft and buttery texture". "You are more likely to get a larger fish with a richer flavour if it goes to sea, in our opinion. Buy King Now!Our King Salmon … The premium King Salmon known for its rich yet light taste and buttery texture has just won four 2021 Superior Taste Awards from the International Taste Institute in Brussels., … (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.. 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. Marden won’t weigh in on the Faroe whale tradition. ATLANTIC SALMON ARE COMMONLY RAISED IN SMALL CONTAINED AREAS AND IN HIGH DENSITY. Faroe Islands salmon ($14.99/pound at Marden’s, from HiddenFjord), tastes fattier than the Scottish, but not the least bit strong, with a dense, appealing texture. Atlantic Salmon are raised within sea cages, also referred to as sea pens. Follow her on Twitter @sheryljulian. Both suggest that it's due to the bigger companies feeding for speed of growth rather than high end quality. New Zealand King Salmon cages in the Marlborough Sounds. 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. This is for a clean slice of fish between half a centimetre to more than 1cm wide. Raw and thinly sliced is the best way to judge salmon's quality. "New Zealand king salmon is the creme de la creme of all salmon," Cole says. Both Bate and Cole say this leanness gives their salmon a firmer texture and cleaner mouthfeel. 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. Salmon lovers say the true test is to eat it fresh and raw - thinly sliced as sashimi. 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. The company has been raising and selling salmon for more than 30 years. Source: Ora King For 25 years New Zealand King Salmon Co. has been breeding Legal Sea Foods, which served Faroe salmon for a time, cannot support the whaling practices, says Vellante, so set about finding a substitute. 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”. That hides nothing and reveals everything. There are many farms in each region; we tasted some of what was available on the retail market. Mt Cook's Cole says his salmon are down to about 13-14 per cent. It has a mild salmon-y taste with a beautiful, firm texture. Three decades ago various entrepreneurs expanded on the idea of the successful fish hatcheries to create farms.Now the half dozen or so serious farms come under umbrella group Aquaculture New Zealand. We didn’t think it was worth the premium price. It operates under two key brands: Ōra King and Regal. Wild Alaska Sockeye ($14.99/pound at Whole Foods, previously frozen) is very dark, almost red, with lean, firm flesh that seems meaty. Smoked salmon is a spin-off success with a cult following in its own right. Then there’s the Faroe Islands salmon that I keep noticing on restaurant menus, but hardly ever spot at the market. Fresh water people disagree with that. In the tasting, our two favorites were Wester Ross from Scotland and HiddenFjord from Faroe Islands (see accompanying story). 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. 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. New Zealand's small export salmon trade could be boosted after a bizarre food-safety scare in China linking a fish disease to Ebola. King salmon run long distances up rivers and up waterfalls to spawn. Organic farmed King salmon from British Columbia ($25/pound at Captain Marden’s) is shiny with very white fat streaks. The fish has big, deep, pink flakes, it’s moist, and if you close your eyes, you could be eating any mild fish. 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. He thinks Lochlander, which takes three years to raise (some farms take less than two) is the closest farmed salmon to wild. It has more flavor than farmed, but the dense texture isn’t winning. New Zealand salmon farms are regarded as some of the best operations around for sustainability, environment management and for the salmon they produce. 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. (Note: Though this is farmed, it’s King salmon, not North Atlantic salmon.). 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