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Riviera Seafood Club's Ora 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 Ora 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 Ora 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 "Ora" King Salmon by a master grader. Every Ora King Salmon is individually numbered for traceability. Our Ora King Salmon is harvested every morning guaranteeing the quality of your fish.
All orders of Ora 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 Ora King Salmon is the best quality that you can find.
How To Skin and Debone Fish with Gordon Ramsay
Scientific Names: Oncorhynchus tshawytscha
Alternative Names: King Salmon, Chinook Salmon
Japanese Name: Masunosuke
Flavor: Elegant balance of sweet and umami
Texture: Buttery, almost silky, firm; skin-on, bones-in
Source: Farmed in or near New Zealand
Packaged: Fresh (not frozen)
Sushi Grade: Yes
Recommended Preparation: Sashimi, Sushi, or Light Searing