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  • King Salmon, Freshwater New Zealand Skin On (6oz portion) - Nordic Catch
  • King Salmon, Freshwater New Zealand Skin On (6oz portion) - Nordic Catch
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Nordic Catch

King Salmon, Freshwater New Zealand Skin On (5.5oz portion)

King Salmon, Freshwater New Zealand Skin On (5.5oz portion)

Our New Zealand King Salmon is freshwater-raised and prized for its exceptional marbling, buttery texture, and clean finish. Richer and more indulgent than Atlantic salmon, this premium Chinook delivers depth of flavor whether enjoyed raw or cooked.
$24.00
$24.00
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  • Single-serve, individual portions
  • Airtight seal to protect in freezer for 6 months
  • Buy in Bulk & Save available!

Our New Zealand King Salmon, also known as Chinook salmon, is raised in pristine freshwater systems and carefully handled to preserve its luxurious texture and rich flavor.

King salmon is widely regarded as the most indulgent salmon variety, thanks to its higher natural fat content and even marbling. The flesh is tender, silky, and deeply satisfying, with a clean finish that never feels heavy.

This salmon is designed for customers seeking something richer and more decadent than everyday salmon—while still maintaining balance and versatility.

King Salmon vs Atlantic Salmon (What’s the Difference?)

Both are excellent choices, but they offer distinct eating experiences:

New Zealand King Salmon (This Product)

Freshwater raised

Higher natural fat content

Richer, buttery mouthfeel

Softer, silkier texture

Ideal for sashimi, crudo, and indulgent preparations

Ocean-Farmed Atlantic Salmon (e.g., Icelandic)

Raised in cold ocean waters

Leaner and firmer texture

Cleaner, lighter flavor

Excellent for everyday cooking and raw use

In short:
Atlantic salmon is refined and versatile.
King salmon is richer and more luxurious.

Neither replaces the other—they simply serve different preferences.

Why New Zealand King Salmon?

New Zealand is known for:

  • Clean freshwater environments
  • Strict aquaculture standards
  • Salmon raised for quality, not speed
  • Exceptional consistency and handling

King salmon in particular is favored by chefs for its fat distribution, flavor depth, and elegant texture.

How to Enjoy

Outstanding for sashimi, crudo, or sushi

Pan-sear or roast to highlight marbling

Season simply—salt, citrus, or herbs

Avoid overcooking to preserve richness

Product Details

Species: King Salmon (Chinook)

Origin: New Zealand

Farming Method: Freshwater raised

Cut: Fillet / portion

Condition: Fresh or frozen depending on availability

Packaging: Vacuum sealed

Storage Instructions

Refrigerate or freeze immediately upon arrival

If frozen, thaw slowly under refrigeration

Consume promptly after thawing for best quality

Preparation tips

Cooking Tips for New Zealand King Salmon

Naturally richer and fattier than Atlantic salmon—cook gently

Best cooked medium to medium-rare to preserve texture

Excellent raw for sashimi, crudo, or sushi

Pan-sear over medium heat to render fat evenly

Roast at lower temperatures to avoid drying

Finish simply with salt, citrus, or herbs—its natural richness does the work.

Source

Sustainably farmed at the base of Mt Cook in New Zealand. Icy cold glacial waters and expert handling means NO antibiotics are ever needed in the premium quality feed for these salmon.

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What to expect

Common questions about pick up and delivery

Where can I pick up my fish?

If you are in the Los Angeles area, you may pick up from our warehouse M, T, Th, F. You can also find us at various farmers markets every weekend. Find an updated list in our About/Delivery page!

When will I get my delivery?

Add items to your cart, and before checkout, you will be prompted to select a day for delivery. Most orders can be delivered Mon. (Tue. for shipping orders), Thur, Fri, Sat!

Will my fish arrive cold?

Yes! Our Local Delivery orders are transported cold by a Nordic Catch team member.

All UPS shipments (outside of Los Angeles) are sent in an eco-friendly, insulated box, with plenty of food-safe cold packs to keep your fish cool up to 48 hours.

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