Latin Name: Oncorhynchus tshawytscha
Weight: 8–10kg
Length: 40–100cm
Family: King salmon are members of the Salmonidae family (trout, salmon). They were introduced to New Zealand early in the twentieth century. Two related, non-native Salmonidae salmon species occur in New Zealand-sockeye salmon (Oncorhynchus nerka) and Atlantic salmon (Salmo salar).
- Wild Caught
- Farmed
Location
King salmon are found mainly in the gravel rivers on the east coast of the South Island.
Sustainability
Every salmon farm in NZ must operate in accordance with a resource consent that sets strict conditions determined and enforced by the local regional council. In effect, the consent is a licence that tightly controls, among other things, the amount of fish, feed and waste permitted. King salmon farmed in New Zealand eat a diet of specially blended pellets containing fishmeal, fish oil, plant and terrestrial animal proteins. The small amount of wild fish in their diet is sourced from the well-managed Peruvian anchovy fishery. The Quota Management System does not apply to King Salmon; it is instead governed by provisions within the Resource Management Act and the Aquaculture Act.
Fishing Methods
Fishing Season
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JAN
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FEB
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MAR
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APR
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MAY
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JUN
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JUL
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AUG
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SEP
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OCT
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NOV
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DEC
Nutrition
Source: Thiamin (vitamin B1), Phosphorus, Selenium, Potassium
Good Source: Niacin (vitamin B3), vitamin B6, vitamin B12, vitamin D, vitamin E, Omega-3 fatty acids
Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.
Did you know?
The Mackenzie Basin in the Southern Alps is home to a unique system of freshwater salmon farming, using the lakes and canals associated with the hydroelectric dams there. One of the farms, at 677 metres, is the highest salmon farm in the world.
Cooking Tips
King salmon has a full flavour with a soft, delicate “melt in the mouth” texture. It is highly regarded for its taste and texture – the result of a premium breed of salmon which stores higher levels of natural oils.It is a versatile fish and works well using any cooking method. King Salmon is ready to serve when the flesh turns opaque. Salmon can be served rare and eaten raw. It cooks quickly and will flake easily when tested with a fork.
