New Zealand King Salmon 新西兰帝王三文鱼

From source, to you – Mt Cook is located deep in the southern alps of New Zealand, farming their King Salmon in pristine glacial freshwater. Only 0.7% of the world’s farmed salmon is King, so this is truly a rare treat. It’s considered the King of Salmons because it has some of the highest levels of omega-3 and Astaxanthin (a powerful antioxidant) per serving, compared to other salmon. Full of flavour with a deliciously delicate texture, it also helps support healthy hearts, brains functions and joints mobility.

Port65 imports New Zealand King Salmon from Mt Cook weekly.

New Zealand King Salmon 新西兰帝王三文鱼

Technical Information

Technical Information: 31 Mar 2023
Common Name: King Salmon
Scientific Name: Oncorhynchus Tshawytscha
Catch Method: Fresh Water Farmed
Origin: New Zealand
Catch Area: Mt Cook
Landed Date in Singapore: 28/3/2023

For traceability purposes, Port65 has attached the latest shipment information for your reference.

Processing Information

Processed by: Hai Sia Seafood
Processed on: 31/3/2023
Use by (Chilled): 3/3/2023
Use by (Frozen immediately upon purchase): 30/4/2023

Cooking Recommendations

Sashimi
only within 24 hours of purchasing from Port65, and if cold chain was mainted throughout. Please be extra careful with hygiene, and make sure knife and cutting surfaces are clean.

skin the fillet and generously salt all over. Leave for 10 minutes for reverse osmosis, to draw out moisture and to cure the salmon. Wash off salt, pat dry, and slice. Enjoy with soy sauce and wasabi, ponzu, or just neat.

Aburi Sashimi
follow the steps and precautions above for sashimi. Aburi with a blowtorch.

Pan Sear
salt both sides of the fillet and sear over medium heat. We recommend to cook it medium, with the centre still pink. serve with lemon or your sauce of choice.

Bake
Mediterranean-style with tomato, garlic, olive oil, and salt. 10 minutes at 190 degrees celcius (adjust based on your oven).

Salmon Collagen Soup
clean bones and head under running water, boil 15 minutes with 1.5L of dashi (Japanese stock) or chicken stock. For variation: add miso and butter to this stock for a rich Hokkaido nabe.

Traceability Database

Click here to download the previous batches information.