The ‘Wagyu’ of Salmon


by James Rangihika March 17, 2015

Salmon is one of my top five foods. I simply love salmon. When I heard that there was a New Zealand company, Ora King, that claimed to produce the world’s finest, I knew I had to find out more. 

Their pitch is simple, they make the Wagyu equivalent of salmon. It’s a pretty big claim, for Wagyu achieved its superior flavour by having a much higher fat content. During the cooking process the fat is rendered and enhances the flavour and texture of the meat. Ora King salmon works in a similar way. Combining the freshest product with a number of unique processes creates what they call ‘culinary excellence’. 

The water they use at the salmon hatchery is from Waiparapupu Springs, known as one of the purest water sources in the world. The purity of the product continues to the fish. Each salmon can even be traced back up to five generations through genealogy. 

The colour, size and superior oil content of the salmon is carefully controlled to achieve an incredible consistency. The fish are released into the Marlborough Sounds where they are nurtured and cultivated. All of this effort is paid off in the final product, which is carefully hand-cut
and packed prior to delivery.

You can’t buy Ora King salmon at your local fish shop, but you can experience it at many fine New Zealand and international restaurants. It has been developed specifically for the food service industry with a strong commitment to premium quality.

Some of the world’s most renowned chefs only serve Ora King salmon for its superior texture, colour and flavour. 

Matt Lambert, chef and owner of the The Musket Room in New York is a fine example of a home grown Kiwi export. Matt’s busy Manhattan restaurant boasts modern New Zealand cuisine and Matt is a devotee of Ora King salmon. He comments, “when a product comes from such a pristine environment and is treated with the utmost respect, the end result will always be fantastic. Ora King salmon is that kind of product. It makes my job easier and more enjoyable.“

Recently I had the opportunity to sample Ora King salmon onboard the luxury yacht, The Yonder Star while cruising the beautiful Tasman Bay. Matt Lambert shared the galley kitchen with chef Shaun Clouston from the award winning Logan Brown Restaurant in Wellington. Together they cooked up a gourmet salmon lunch and after sampling it, I have to agree, Ora King salmon is definitely superior. 




James Rangihika
James Rangihika

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