New Zealand’s Finest King Salmon – Dry-Aged for Unmatched Depth of Flavor
Ora King Salmon Dry Aged is premium New Zealand king salmon expertly dry-aged in a controlled environment to concentrate natural oils, intensify umami, and refine texture. Known for its vibrant color, exceptional marbling, and high oil content, this is one of the most sought-after salmon preparations in fine dining. Always fresh, never frozen.
Choose Your Aging Option
- 7-Day Dry Aged (~10 lbs) – $400: Elevated flavor and firmer texture. Ideal introduction to dry-aged salmon with a noticeable improvement over fresh.
- 14-Day Dry Aged (~10 lbs) – $450: Deeper umami, more concentrated richness, and superior searing performance. The chef’s choice.
- 10-Day Golden Ora (45–50 lbs whole) – $3,000: Whole fish, restaurant-scale. For events, high-end catering, and serious collectors.
Why Ora King?
- Sustainably raised in New Zealand’s pristine Marlborough Sounds
- Highest fat content of any farmed salmon — naturally rich and buttery
- Dry-aging concentrates flavor, firms texture, and improves sear quality
- Headless and gutted — ready for your kitchen or restaurant
- Always fresh, never frozen — shipped overnight with gel ice
Cooking Suggestions
- Pan-Seared: High heat, skin-side down — the reduced moisture creates an exceptional crust
- Roasted: 400°F for 12–15 minutes with herbs and lemon
- Grilled: Medium-high heat, 4–5 minutes per side
- Sashimi/Crudo: The concentrated flavor shines raw with minimal seasoning
Important Notes
- Special order: Allow 7, 14, or 10 days (Golden Ora) for aging before shipment
- All sales are final — this is a custom-prepared product and does not qualify for refunds or returns
- Refrigerate immediately upon arrival and consume within 1–2 days