Farmed in water that never warms
The pens sit in 40 metres of cold fiord water that turns over with the tide twice a day. Slow growth, firm flesh, and a fat line that runs clean down the flank instead of pooling in the belly.
See the soundsCut Three Ways
In Stock
King Salmon Fillet, Skin On
$74.90
In Stock
King Salmon Side, Boneless
$86.90
In Stock
Cold Smoked King Salmon
$98.90
Skin on, pin bones out
Every fillet is scaled, pin-boned and squared by hand before it is packed. The skin stays on because that is what holds the flesh together in a hot pan and crisps in its own fat.
Shop the fillet
Why a fiord, and not a tank
King salmon need cold water, deep current and room to move. The fiords of the south-west give all three at once, which is why the fish here grow slowly, stay lean, and taste of the sound rather than of the farm.
Read the storyWhy buy from the fiord
Fiordland Farmed
Deep Water
Skin-On Cut
Overnight NZ
From the fiord floor
The Fjord Case
Three cuts from the same fish, packed side by side. What changes between them is the hand, not the water.
Where the water runs deep
Fiordland Sounds
Doubtful, Milford and Dusky. Three sounds cut into the south-west coast, cold enough and deep enough to hold king salmon at their best.
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Doubtful Sound
Deepest of the three, calm water, 40 m pens
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Milford Sound
Sheer walls, waterfall runoff, cold surface layer
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Dusky Sound
Sheltered arms, steady 12 degrees year round
Six ways to the plate
Cook Guide
King salmon is forgiving as long as you stop the heat in time. Six methods, each with the minutes that matter.
Pan sear
6 minBake
12 minSmoke
8 hrCeviche
20 minSashimi
0 minGrill
8 minPortion by portion
Salmon Cuts
The cuts we keep in the cold room, packed and priced by weight.
Harvest to doorstep
Glacier Log
Four steps, all inside twenty-four hours. Nothing sits between the water and the cold.
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06:00
Harvest
Hand-netted from the pen, one fish at a time.
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07:30
Chill
Into an ice slurry at 0 degrees within ninety minutes.
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10:00
Pack
Portioned, vacuum sealed, boxed with gel ice.
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13:00
Ship
Cold chain out of Milford, overnight to the city.
Six months, one run
Seasonal Catch
The run builds through spring and peaks in high summer. What is on the bench changes with it.
Sep
Opening
Boneless side
Oct
Building
Skin-on fillet
Nov
Building
Skin-on fillet
Dec
Peak run
Fillet and smoked
Jan
Peak run
Smoked slices
Feb
Building
Boneless side