NZ Big Glory Bay Dill Cured King Salmon Whole Side Fillet
Mother's Day offers are limited! Produced with fresh chilled King Salmon and marinated in fresh dill, extra virgin olive oil, and other seasonings. The texture is silky-smooth and the flavor is refreshing and umami-rich.
Yet it’s now a limited supply item, if we have continuous demand, surely our chef will work to offer such beauty.
Big Glory Bay's King Salmon has dependably great flavor and texture, as well as beautiful color and luscious fat coating.
King Salmon contains more natural fish oil (Omega 3) than other types of salmon.
New Zealand King Salmon accounts for less than 1% of total global salmon production. Also known as Chinook Salmon. This rare species is notoriously difficult to produce, so Atlantic Salmon is the most consumed globally. King Salmon must be farmed with care in superior conditions, plenty of space to thrive, and minimal handling.
Big Glory Bay King Salmon are sustainably ocean-farmed in the pristine coastal waters of Big Glory Bay, Stewart Island, located at the very bottom of New Zealand. The bay's pure waters are constantly refreshed by cold currents, keeping the temperature at a chilly 12°C (54°F). That slows the salmon's growth, giving it time to develop its distinctive rich, smooth flavour.
Big Glory Bay King Salmon is sourced from pristine origins, rated as sashimi-grade quality, and can be consumed with peace of mind.
*The whole side salmon is packed in a whole piece (with skin), customers need to slice it before enjoying it.
The Dill Cured King Salmon requires processing time, the cut-off time is Thursday 12nn, and the delivery date is Saturday.
Farmed
