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ON SPECIAL — MAURITIUS RED DRUM (IF YOU LIKE STRIPED BASS, TRY THIS FISH)

Ora King is a Pacific King salmon. It's famous in raw preparations as well as cooked. 

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Ora King Salmon Lox with Bagels, Zhoug Labne, and Pickled Onions by Chef Tony Messina of Uni in Boston 

Ora King Salmon with Crushed Fingerling Potatoes and Melted Leeks with Sauce Beurre Rouge by Troquet on South in Boston 

Ora King Crudo by Chef Robert Sisca of Bistro du Midi in Boston

Ora King is rated "Green — Best Choice" by Monterey Bay Aquarium Seafood Watch program. Ora King is also BAP certified and recommended by the Vancouver Aquarium's Ocean Wise program. Regal Manuka Wood Smoked Salmon New Zealand King Salmon smoked with Manuka wood is a true taste of New Zealand. Manuka, or New Zealand Tea Tree, is a small resilient tree with pointy leaves and white flowers. Manuka wood has a long tradition of being used for smoking fish and game meats in New Zealand. The salmon is cured with sea salt and brown sugar, then slowly smoked for several hours for a deep, rich, sophisticated flavor.
Get the answers to all your fishiest questions in our new feature, Ask a Fishmonger. Got a question? Ask it here. If we choose your question to answer on our...
  • Wulf's Fish
By Chef Tony Messina of Uni in Boston  Curing your own lox at home takes some time, but the process is easier and less labor-intensive than you might think. The marbling of Ora...
  • Chef Tony Messina
By Chef Robert Sisca of Bistro du Midi in Boston The marbling of Ora King Salmon makes it a delicious choice for raw preparations. Impress your family (and social media...
  • Chef Robert Sisca
Introducing our new series, Hooked: Newlyweds in the Kitchen, where Boston-based couple Kim Watson Ito and Justin Ito-Adler chronicle their love of seafood and a whole lot of quarantine cooking....
  • Kim Watson-Ito and Justin Ito-Adler
Introducing our new series The Perfect Pair, exploring wine and beer pairings for seafood dishes of all kinds. A great dish becomes even better when you have just the right...
  • Wulf's Fish
Recipe by Chef Tyler Stout of Troquet on South in Boston A decadent special-occasion dish that highlights the luxuriousness of Ora King salmon. Serves 2   Ingredients: For the melted...
  • Chef Tyler Stout

Ora King Salmon

Known among chefs as the “wagyu of salmon” for its marbling, Ora King has a rich color and buttery texture.

Sold in 1 lb skin-on fillets, individually vacuum-packed and super-frozen

Origin: New Zealand

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