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King Salmon (Chinook)

In stock
SKU
142
As low as $35.99

King Chinook Salmon

 

There are three main species n the New Zealand aquaculture industry, the green lipped mussel, the Pacific oyster and king salmon. In 2006, these three species generated 357 million in sales. Mussel accounted for 63 percent of this value, Pacific oyster 9 percent and king salmon 28 percent.

Farming in the sea for king salmon, is sometimes called sea cage ranching. Sea cage ranching takes place in large floating net cages, about 25 meters across and 15 meters deep, moored to the sea floor in clean, fast flowing coastal waters.

Young fish from freshwater hatcheries are transferred to cages containing several thousand salmon, and remain there for the rest of their life. They are fed fishmeal pellets high in protein and oil. Most of this fishmeal is imported from Australia. Salmon are harvest when they are about two years old, weighing 2.5 to 4 kilograms. Sea cages are located in the Marlborough Sounds, Akaroa Harbor and Stewart Island.

Your experience with Anderson Seafoods will compel you to inform others of the outstanding experience and caliber of goods that you will receive when placing an order with us. If you are a fresh food fanatic and always seek the highest quality product available, then this is the place for you. Most people generally purchase from local suppliers and grocery stores to which you would be typically dissatisfied or might not just have the fresh quality you are looking for.

Your best bet would probably be dining out, to which the quality was not always as expected either. As a result, you would make many efforts to seek alternative solutions even online. Try www.shopandersonseafoods.com, it will be a purchase that you won

KING SALMON WITH ROASTED BROCCOLI PESTO

We love the versatility of pesto, which can be adapted to fit a wide range of ingredients that you might find in your pantry. And to complement our succulent King Salmon, we’ve created a pesto that’s chockful of charred roasted broccoli and bursting with brightness and flavor. It’s a great way to get your veggies in, and an even better way to enjoy the inherent beauty of a gorgeous piece of King Salmon.

INGREDIENTS

  • 1lb King Salmon, skin removed and cut into four equal sized fillets
  • 1 large head of broccoli, roughly chopped
  • ½ cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • 5 cloves of garlic, roughly chopped
  • ½ cup shredded parmesan
  • 1/3 cup pecans (walnuts or almonds would also work great)
  • Zest and juice of one lemon
  • ¼ cup + 3 tbsp extra virgin olive oil
  • 2 tbsp butter
  • Salt and pepper

DIRECTIONS

  1. Preheat your oven to 420 degrees Fahrenheit. Arrange broccoli on a sheet pan and drizzle with a bit of olive oil plus a pinch of salt. When oven is hot, roast broccoli for about 30 minutes, or until edges have started to char. Remove from oven and let cool.
  2. In a large food processor, pulse broccoli until it’s broken down into very small pieces. Add herbs, garlic, parmesan, pecans, and lemon zest and juice and pulse to combine well. Gradually add in ¼ cup olive oil and pulse until combined. If you want your pesto to be a little bit looser, add more olive oil about a teaspoon at a time. When you’ve reached your desired consistency, add salt and pepper to taste and set aside.
  3. Get a cast iron pan heating up on the stove over medium-high heat. Add in 3 tbsp olive oil and 2 tbsp butter. Pat King Salmon fillets dry and season with salt and pepper. Place in hot pan and sear until cooked—about 4 to 5 minutes on each side. Remove from pan and serve topped with roasted broccoli pesto.
 

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