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We acknowledge the Winnemem Wintu people as the traditional guardians of the Nur (King or Chinook Salmon) that we farm.

Not native to New Zealand, our King Salmon were introduced from hatchery stock in the late 1800’s from the Winnemem Waywaket (McCloud River) in California, the Winnemem Wintu’s ancestral territory.

King Salmon (Oncorhynchus tshawytscha) is a Pacific salmon and part of the Trout family – very distinct and not to be confused with Atlantic Salmon (Salmo salar), which are a different genus. Notoriously shy and fussy, our fish require careful tending and plenty of space to grow but reward us with their marbled fat and exquisite flavour. The perfect choice for chefs seeking the best salmon.

Akaroa Salmon crudo on plate by chef Craig Martin

Akaroa King Salmon is one of the most nutritious products on the planet. Rich in long chain Omega 3 — these (EPA and DHA) are the ones responsible for improving heart health, lowering the risk of macular degeneration and a myriad of benefits for brain development. High in Selenium, Vitamins A and D, our King Salmon also has a low carbon footprint making this a fantastic choice for our diets.

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We spawn our King Salmon in the alpine spring waters of our hatchery in Waiau, North Canterbury. After six months of raising these from egg to smolt, our salmon are ready to journey out into saltwater and we bring them to Akaroa Harbour.

Here we transfer them to sea for a further 16 months to mature naturally, without the use of artificial lights, growth hormones, pesticides or antibiotics in the seawaters of the South Pacific. A slow growing natural way to raise the finest tasting King Salmon.