NEW ZEALAND KING SALMON
King salmon is the largest species of the Pacific salmon family (which includes Sockeye, Coho and Pink salmon). Also called Chinook, it is heralded as the very best salmon species in terms of taste, texture and nutritional quality.
Remote and pristine, our King salmon are raised in arguably the cleanest rearing environments in the world, and we’re committed to keeping it that way. From the crystal clear waters flowing from Te Waikoropupū Springs near Takaka, to the majestic marine environment that is the Marlborough Sounds, New Zealand King Salmon are farmed in one of the most sustainable ways possible.
Through hard work and innovation, New Zealand King Salmon has developed into one of New Zealand’s leading Aquaculture companies. Respected for their clean, healthy and humane practices as well as their superior quality salmon.
New Zealand King Salmon are farmed in one of the most sustainable ways possible, heralded as the very best salmon in terms of taste, texture and nutritional quality.
LOCH DUART SCOTTISH SALMON
The finest Scottish Salmon comes from the cold, clear waters of NW Scotland where a unique, low-volume and sustainable rearing system produces lean, fit fish of exceptional quality.
Loch Duart is a very different Salmon Company. The difference begins with our approach to rearing salmon and ends with a product which is consistently judged superior in taste, quality, colour and overall perception, as evidenced by the number of leading international chefs and restaurants which serve Loch Duart farmed salmon by name.
‘Best practice’ is the principle applied to Loch Duart salmon at every stage of rearing, harvesting and supply – a sustainable and environmentally-responsible approach which defines a long term role for aquaculture as an essential and viable part of the food supply chain of the future. Stocks of wild fish are dwindling through overfishing – and the global influence of aquaculture is such that in 1999, for the first time, salmon farming produced a greater tonnage than the world’s wild atlantic salmon catch and has done so in every subsequent year.
Their ultimate objective is the delivery of an outstanding salmon to the consumer. Here, in the cold, clear waters of northern Scotland, we are using safe, sustainable techniques to produce lean, fit fish – salmon as salmon should be.
LABEL ROUGE SALMON
Superior quality, officially endorsed by the French Government. Label Rouge is an official endorsement of the superior quality of a food or farmed product.
To obtain this recognition, a very stringent set of standards prepared by a group of producers must be approved. These standards establish the criteria which the product must meet, in particular with regard to farming techniques, feed, equipment and sites, hygiene and staff training.
Atlantic salmon was first introduced to Tasmania and New South Wales for sport fishing in the 1800s but a population was never established. The next attempt to introduce the species to Tasmania was not until the 1980s when fertilised Atlantic salmon eggs were purchased from the Gaden Hatchery in Jindabyne, New South Wales which originated from Nova Scotia, Canada in the 1960s.
Tasmanian salmon is a rich and naturally occurring source of Omega-3 fatty acids which help in preventing coronary heart disease, high blood pressure and good health.
TASMANIAN OCEAN TROUT
Petuna Ocean Trout comes from the remote South-west coast of Tasmania, where the cool wilderness waters of the Franklin-Gordon Rivers collide with the salt water of the Great Southern Ocean. Here Peter and Una Rockliff, together with their family, have spent decades perfecting this superior tasting artisan product. Their pioneering work has been recognised by an Order of Australia Medal.
Tasmanian Ocean Trout is one of the most sought after items by chefs all over the world, for a fish so high in Omega-3 the flesh has an impressive firmness to it, allowing versatility in a number of dishes and cuisines. Top 5 restaurants in Sydney use Tasmanian Ocean Trout as their signature dish.
PATAGONIAN TOOTHFISH, aka SNOWFISH
Patagonian toothfish is one of the two largest species of fish occurring in the Antarctic, reaching up to 2.2 metres in length and up to 100kg in weight. They are found in the cold, temperate waters of the southern Atlantic, southern Pacific, Indian, and Southern oceans.
The properties of toothfish are quite unique. The skin is black and the flesh is white with no pin bones. When filleted, it is a solid piece of white flesh. One valuable characteristic is that the flesh contains a high level of Omega 3 fatty acids that are released when cooked. Omega 3 fatty acids have become recognised for their health benefits, particularly in combating asthma.
Quality Snowfish is superb when grilled or steamed, the rich taste and delicate texture of this deep-water fish has made it an international favorite.
Kinmedai has a very distinctive look because of its large eyes and its bright red skin. Kinmedai is a deep sea fish, living in the range of 200 to 800 meters deep in the ocean.
The season for Kinmedai is in winter, from the end of December to the end of March when the tasty white meat contains a lot of fat.
Because of its superb meat quality, it is suitable for almost any types of cooking method such as sashimi, salt grilling, poaching, frying and steaming.
One of the most delicious and highly prized of the fishes, found around the coast of northern New Zealand from depths of 10 to 400m.
Red Snapper has a tender white to pinkish flesh with a sweet, delicate flavour. With its quality flesh, red snapper can be cooked in practically every way, or alternatively served raw as sashimi.
YELLOWTAIL KINGFISH (HAMACHI)
Yellowtail kingfish are widely distributed throughout the warm–temperate waters of the southern hemisphere.
Their long and streamlined bodies are greeny blue on the dorsal surface shading to silvery white beneath. The common name “yellowtail” comes from their bright yellow fins (particularly the caudal fin), but they also have a distinctive golden brown stripe running laterally from the snout to the tail.
They have a mild flavour with very firm texture and popular to eat as sashimi or sushi especially in Japan and Australia.
The Bluefin tuna is one of the largest, fastest, swims the in the deepest cold currents out of all tunas.
The Bluefin tuna or the hon maguro is the favorite delicacy in Japan and considered the best fish for sashimi as such it is the most valuable fish in the world.
Our King Mackerel is sourced directly from small fishing boats in the Gulf of Thailand which come back to shore every day. The fishermen use line caught method to ensure the best quality King Mackerel.
Our Pangasius Dory is free of antibiotics and chemical residues.
Premium in grade with large white fillets with no bones, moist with a light firm texture, and a mild flavour making it versatile for any cooking styles. Pangasius Dory is nutritious with low to moderate fat content with high levels of protein.
Our Hygienic Seabass is raised in GAP (Good Aquaculture Practices) certified farm ensuring the sustainability and food safety.
Apart from the aquaculture standard, we also ensure the best flavour and texture by raising our Seabass in brackish water giving it a firm texture and sweet taste without the muddy smell.
HYGIENIC RED TILAPIA (TUB-TIM)
Our Hygienic Red Tilapia is raised in GAP (Good Aquaculture Practices) certified farm ensuring the sustainability and food safety.
Apart from the aquaculture standard, we also ensure the best flavour and texture by raising our Red Tilapia in brackish water giving it a firm texture and sweet taste without the muddy smell.
HYGIENIC NILE TILAPIA
Our Hygienic Nile Tilapia is raised in GAP (Good Aquaculture Practices) certified farm ensuring the sustainability and food safety.
Apart from the aquaculture standard, we also ensure the best flavour and texture by raising our Nile Tilapia in brackish water giving it a firm texture and sweet taste without the muddy smell.