New Zealand’s King Salmon offers an exceptional taste and textural experience, the result of a premium breed of Salmon which stores higher levels of natural oils. These oils are stored in narrow contours which result in a marbled salmon meat that holds structure and presents a succulent depth of flavour.
This taste and textural experience was perfectly described by renowned US chef, Mike Yakura:
‘Just like the fat in waygu it elevates the protein to a different level. It puts it in a different category and redefines what salmon can be.’
For a culinary comparison conducted by US chefs which shows that when it comes to taste, appearance and usability, King Salmon from New Zealand is in a class all of its own, check out this Salmon comparison article.