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Species: King Salmon
Riviera Seafood Club's Ōra King Salmon, also known as Chinook Salmon, is sustainably and responsibly farmed in the crystal clear waters flowing from Te Waikoropupū Springs of New Zealand. With every bite your palate is introduced to an elegant balance of sweet and umami flavors, complemented by an equally sophisticated texture of buttery and firm with the skin-on and bones-in. See our video below for how to skin and debone fish. Our Ōra King Salmon, or Masunosuke in Japanese, is sustainably certified by the Best Aquaculture Practices (BAP) and Aquaculture Stewardship Council (ASC) as well as recommended by Ocean Wise and the Monterrey Bay Aquarium. Prepared as a filet, Riviera's Ōra King Salmon is best enjoyed as sushi, sashimi, or light searing.
Through sustainable husbandry practices and a quarter century of breeding expertise, only a select few New Zealand King salmon are hand selected to be branded "Ōra" King Salmon by a master grader. Every Ōra King Salmon is individually numbered for traceability. Our Ōra King Salmon is harvested every morning guaranteeing the quality of your fish.
All orders of Ōra King Salmon, scientifically named Oncorhynchus tshawytscha, are individually packed and shipped using overnight express delivery. If you are intending to consume the seafood raw, do not freeze as this will ruin the integrity of the fish. We guarantee that our fresh Ōra King Salmon is the best quality that you can find.
What do I do when my Ora King Salmon arrives?
Arrives in 8 ounce, 1, 2 or 4 pound fresh portions, 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.
