King salmon is a special and very rare species of salmon, making up less than one percent of the world’s supply. Ōra King is a unique breed of this rare species - the result of a breeding programme which began in 1994.
The classic breeding programme incorporating genetic expertise and responsible husbandry practices has created over eight generations of King salmon and over 100 distinct families, each chosen so that only the finest examples – with the most appealing taste, texture, size and colour – are carried forward. As a result, the King salmon bred within the programme have developed specific and unique traits which distinguish them from other King salmon.
Ōra King is to salmon as Wagyu is to beef. Ōra King is the first and only choice for discerning chefs around the world. The high oil content naturally present in the Ōra King salmon breed can be seen in the striking marbled fat lines within the bright orange flesh – instantly drawing comparison to wagyu. Ōra King is found on the menu of highly acclaimed restaurants throughout New Zealand in addition to many Michelin starred restaurants in Japan and North America such as Kiwi ex-pat Matt Lambert’s New York eatery The Musket Room.
