King Salmon
King Salmon
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Location
They are found mainly in the gravel rivers on the east coast of the South Island.
Attributes
Variable colour. Fresh-run salmon are largely silver with a greenish tinge above, dotted with black spots. The species has a small adipose fin and an anal fin base that is longer than the longest anal fin ray.
Family
King salmon are members of the Salmonidae family (trout, salmon). They were introduced to New Zealand early in the twentieth century.
Related species:
Two related, non-native Salmonidae salmon species occur in New Zealand-sockeye salmon (Oncorhynchus nerka) and Atlantic salmon (Salmo salar).
Spawning
Spawning takes place in autumn and winter. The young fish (parr) then spend three months in fresh water before migrating to the sea as smolts. They live there for two to four years. The maturing adults return to the river of their birth, spawn and then die.
Sustainability
Every salmon farm in NZ must operate in accordance with a resource consent that sets strict conditions determined and enforced by the local regional council. In effect, the consent is a licence that tightly controls, among other things, the amount of fish, feed and waste permitted. King salmon farmed in New Zealand eat a diet of specially blended pellets containing fishmeal, fish oil, plant and terrestrial animal proteins. The small amount of wild fish in their diet is sourced from the well-managed Peruvian anchovy fishery. The Quota Management System does not apply to King Salmon; it is instead governed by provisions within the Resource Management Act and the Aquaculture Act.
Fishing methods
All King salmon sold in New Zealand or exported are farm-reared initially in fresh water ponds until they are pan sized (about 30 centimetres) and then in sea cages until they weigh about five kilograms. Fish are harvested year-round to suit the market. Hatcheries release millions of smolt into the rivers annually for recreational fishing stocks.
Nutrition
To quality for a 'good source' claim the food must contain at least 25% of the RDI.
The Recommended Dietary Intake (RDI) is considered to be the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97–98 per cent) healthy individuals in a particular life stage and gender group.
Vitamin D is necessary for normal bone structure and the utilisation of calcium and phosphorus and it contributes to the maintenance of normal teeth
Niacin (vitamin B3) is necessary for the release of energy from food and for the normal structure and function of skin and mucous membranes, and contributes to the reduction of tiredness and fatigue
Vitamin B12 is necessary for normal neurological function and it contributes to blood formation, energy metabolism and to the growth and development in children
Vitamin E is contributes to the protection of cells from free radical damage and to the normal growth and development of children
Selenium is necessary for normal immune system function and for the production of thyroid hormones and it contributes to the maintenance of hair and nails
Vitamin B6 is necessary for the metabolism of protein and the transport and metabolism of iron and it contributes to immune system function, energy metabolism, to reduction of tiredness and fatigue, and to the regulation of hormonal activity
To quality for a 'source' claim the food must contain at least 10% of the RDI.
The Recommended Dietary Intake (RDI) is considered to be the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97–98 per cent) healthy individuals in a particular life stage and gender group.
Phosphorus is necessary for normal teeth, bone and cell membrane structure and for energy metabolism
Potassium is necessary for water and electrolyte balance, it contributes to the functioning of the nervous system and normal muscle function; and to the normal growth and development of children
Thiamin (vitamin B1) is necessary for the metabolism of carbohydrates and for normal neurological and cardiac function, and it contributes to the production of energy
Seafood is a highly nutritious food and is a great source of protein
Protein is necessary for tissue building and repair, normal growth and development of bone in children and adolescents aged 4 years and over, and contributes to growth and maintenance of muscle mass
Omega 3 is a group of fatty acids that contribute to heart health
Tips
King Salmon has a full flavour with a soft, delicate "melt in the mouth" texture. It is highly regarded for its taste and texture - the result of a premium breed of salmon which stores higher levels of natural oils.It is a versatile fish and works well using any cooking method. King Salmon is ready to serve when the flesh turns opaque. Salmon can be served rare and eaten raw. It cooks quickly and will flake easily when tested with a fork.
Buying & Storage Tips
King Salmon is available whole, filleted, portioned or smoked. Look for an even consistency of vibrant apricot colour across the salmon meat and firm, moist flesh. Keep whole salmon wrapped in clingfilm or foil to prevent it from drying out. If sealed, salmon can be stored in the freezer for up to six months. Defrost slowly at room temperature.
