Premium King Salmon for Sashimi

New Zealand king salmon is one of the best salmon options for raw preparations. It has the richness customers expect from king salmon, but with a cleaner, more elegant finish than standard farmed salmon.

It works beautifully for:

• sashimi
• sushi bowls
• crudo
• poke
• hand rolls
• lightly seared salmon
• premium rice bowls

Slice thin for sashimi, cube for poke, or serve over warm rice with soy sauce, wasabi, ikura, or yuzu kosho.

Clean Flavor, Buttery Texture

This salmon has a rich but refined eating profile.

Expect:

• clean, mild salmon flavor
• buttery texture
• firm, sliceable flesh
• rich natural fat
• smooth finish

It’s an excellent choice for customers who want salmon that can be served raw without the overly strong or oily flavor some farmed salmon can have.

Why New Zealand King Salmon?

King salmon, also known as Chinook salmon, is naturally prized for its higher fat content and luxurious texture.

Compared to standard Atlantic salmon, New Zealand king salmon offers:

• cleaner flavor
• richer texture
• more refined finish
• firmer bite
• excellent sashimi performance

It’s premium salmon built for customers who care about both flavor and texture.

Raised in Cold Glacial Waters

This king salmon is sustainably farmed near Mt. Cook in New Zealand, where cold glacial waters help produce a clean, consistent, high-quality fish.

That controlled environment gives the salmon its signature balance of richness, clean flavor, and firm texture—especially important for sashimi-style preparations.

Bulk Value, Individually Packed

This bulk case gives you better value on premium New Zealand king salmon while keeping portion-by-portion convenience.

Each portion is:

• 5-6oz
• skin-on
• individually packaged
• frozen for quality
• easy to thaw one at a time

Perfect for stocking your freezer with salmon you can use for sashimi nights, sushi bowls, or quick premium meals.

Skin-On Portions

These portions are skin-on, giving you more flexibility.

For raw preparations, simply remove the skin after thawing and slice the salmon into sashimi or cubes.

For cooked preparations, the skin helps protect the fish and crisps beautifully in a pan.

How to Enjoy

Sashimi

Thaw gently, pat dry, remove the skin, and slice with a sharp knife.

Sushi Bowls

Serve sliced salmon over rice with soy sauce, wasabi, avocado, cucumber, ikura, or nori.

Crudo

Slice thin and finish with citrus, olive oil, sea salt, yuzu kosho, or ponzu.

Pan-Seared

Cook skin-side down until crisp, then finish gently for a rich, tender center.

Product Details

Product: New Zealand King Salmon Bulk Case
Species: King Salmon / Chinook Salmon (Oncorhynchus tshawytscha)
Origin: New Zealand
Region: Mt. Cook / cold glacial waters
Raising Method: Sustainably farmed
Cut: Portion
Skin: Skin-on
Portion Size: 5-6oz each
Condition: Frozen
Packaging: Individually packaged portions
Best For: Sashimi, sushi bowls, crudo, poke, searing, roasting

Storage & Handling

Keep frozen until ready to use. Thaw slowly overnight in the refrigerator. Once thawed, keep refrigerated and enjoy the same day for best quality.

For sashimi, use clean utensils, keep the fish cold, and slice only when ready to serve.