AKAROA
KING SALMON
AKAROA KING SALMON
Monterey Bay Aquarium Seafood Watch Best Choice
CATCH METHOD:
Farmed | Open Net Pens
OTHER NAMES:
Spring salmon, quinnat salmon, and Tyee salmon
AVAILABILITY:
Year Round
LOCATION:
Akaroa, New Zealand
(Southeastern New Zealand)
The name Akaroa is an alternative spelling of Whakaroa, Whangaroa or Wangaloa from the Kāi Tahu dialect of Māori. Whakaroa means "Long Harbour." Akaroa Harbour is part of the Banks Peninsula in the Canterbury region of New Zealand and is one of two eroded volcanic centers from the extinct Banks Peninsula Volcano.
BEST
CHOICE
Monterey Bay Aquarium
Seafood Watch Rating
99 - 1
Density volumes are kept very low,
99% water to 1% fish
Small, family owned operation started by Tom Bates, a pioneer of salmon farming in New Zealand
WHAT MAKES AKAROA KING SALMON SO SPECIAL?
Akaroa King Salmon are grown in the beautiful crystal clear waters with strong currents that keep fresh water constantly flowing through their open net pens. Density volumes are kept very low (below 10kg per cubic meter) or almost 99% water to 1% fish – so the fish never feel crowded. These salmon are allowed to grow at their natural pace – meaning these fish are smaller than many farmed salmon but their growth is 100% natural and organic which translates to the flavor and texture of the fish.
AS FRESH AS IT GETS!
Because of its small scale and geographical location, Akaroa is the only King Salmon Producer in New Zealand that can harvest, process and distribute on the same day – often within hours of harvest!
CULINARY
Cooking with Akaroa Salmon
Akaroa Salmon is a powerhouse of nutrition, packed with Omega-3s, Vitamins D, B6 and B12 and selenium.
Foil BAKED SALMON
(Cooked, Serves 6)
2 pound side of salmon
5 sprigs fresh rosemary – or fresh herbs of your choice
2 small lemons – divided, plus extra for serving as desired
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 cloves garlic – peeled and roughly chopped
Additional chopped fresh herbs – such as basil, thyme, parsley, dill, or green onion (optional)
- Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
- Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
- Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready.
SALMON POKE
(Raw, Serves 4)
1 pound salmon, cut into ¾-inch cubes
¼ cup soy sauce , low sodium, or tamari
1 teaspoon rice wine vinegar, or apple cider vinegar
1 teaspoon sriracha, or chili paste
1 teaspoon sesame oil
2 pickled cucumbers (see below)
2 tablespoons sriracha (optional)
2 6-inch persian cucumbers, thinly sliced
½ cup rice wine vinegar, Kikkoman
½ cup water
⅓ cup honey
1 teaspoon kosher salt
½ teaspoon red chili flakes, dried
- Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
- Once boiling turn off the heat, add cucumber slices and stir.
- Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
- In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.
- Make pickled cucumbers.
- In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.
- To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base.
- Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle with sriracha sauce.
GRILLED SALMON
(Cooked, Serves 4)
1 – 1 ½ lbs. salmon fillet cut into 4 pieces
Olive oil
For the House Seasoning:
¼ c. garlic powder
¼ c. kosher salt
¼ c. dried parsley
¼ c. dried minced onion
¼ c. dried basil
- Make sure to slice your salmon fillet into individual pieces before grilling. That will make it much easier to flip.
- Prepare the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.
- Prepare the Salmon: Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
Grill the Salmon: Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.