King salmon is considered "the wagyu of the sea." It is a rare species of King salmon, Oncorhynchus tshawytscha, distinguished by its intense color, delicate and slightly sweet flavor, with marbled fat lines reminiscent of the prized Japanese meat. In New Zealand, it has been farmed since 1996 in the clear waters of Marlborough Sounds. A few hours after slaughter, it is examined by highly qualified personnel, selected based on size, color, and quality, and immediately frozen.
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King salmon is considered "the wagyu of the sea." It is a rare species of King salmon, Oncorhynchus tshawytscha, distinguished by its intense color, delicate and slightly sweet flavor, with marbled fat lines reminiscent of the prized Japanese meat. In New Zealand, it has been farmed since 1996 in the clear waters of Marlborough Sounds. A few hours after slaughter, it is examined by highly qualified personnel, selected based on size, color, and quality, and immediately frozen.
