Ora King Salmon is considered at the top of quality for its characteristics of softness and delicacy of the meat, and has even been compared to the famous Japanese Wagyu (the most prized beef in the world) for its refined flavor.
It belongs to the Red King (Oncorhynchus tschawytscha) species, the largest and most valuable of the Pacific Ocean salmon, but also the rarest, accounting for less than 1% of salmon in the world. In New Zealand, this species is farmed offshore, in the clear, pristine waters of the Marlborough Sounds. Once the salmon is fished and trimmed, the central fillet - also deprived of the brown muscle - is "massaged" with sea salt and cane sugar before being subjected to a slow cold smoking for which only native wood of Manuka.
For its quality characteristics, it was chosen by the chefs of over a thousand of the most prestigious restaurants in the world and, for Italy, by our multi-starred Massimo Bottura.
