Riviera Seafood Club's Ōra King Salmon Harasu (Belly), scientifically named Oncorhynchus tshawytscha, is sustainably and responsibly farmed in the clear, cold waters of Marlborough Sounds, New Zealand. Upon introduction to your palate you are greeted with an elegant balance of sweet and umami flavors complemented by a buttery and firm texture. Ōra King Salmon Harasu, called Masunosuke in Japanese, will arrive at your door fresh and should be consumed immediately or stored in a refrigerator.
Ōra King Salmon is known for yielding incredible marbling, which can be found centered in the belly. The Harasu cut highlights this feature while being both highly nutritious and delicious with high fat content, perfect for rolls.
All orders of Ōra King Salmon Harasu (Belly) are individually packaged and shipped using overnight express delivery. Your order will arrive at your dinner table within two days (one for processing, one for shipping). We guarantee our Ōra King Salmon Harasu (Belly) is the highest quality that you can find!
Scientific Names: Oncorhynchus tshawytscha
Japanese Name: Masunosuke
Alternative Names: King Salmon, Chinook Salmon
Flavor: Elegant balance of sweet and umami
Texture: Buttery, almost silky, firm
Source: Farmed in or near New Zealand
Shipping Packaging: Fresh
Sushi Grade: Yes
Recommended Preparation: Sashimi, Sushi, Grilling, Broiling, Baking, Frying, or Smoked
Arrives in 10oz fresh portion, wrapped in food-grade absorbent paper, then in an individualized loin bag. Fresh Ōra King can be stored in the refrigerator for sashimi use immediately upon arrival. Unlike other species of salmon/salmonoids, the King Salmon from this specific farm is naturally parasite-free. For raw consumption, eat within 1-2 days. Any longer, the portion will be searing, poke, or cooking grade.
You can also freeze these portions immediately upon arrival and store for up to one week for sashimi use or 10 days for poke, searing, and cooking preparations, (keep in mind that freezing sashimi grade fish does slowly diminish the quality of the meat as the cell membrane is not well maintained in conventional home freezers). For best results, eat properly stored frozen portions within 1-2 months of arrival.