WHAT DO YOU FEED YOUR SALMON?
Our feed contains ingredients based on the nutritional requirements of wild salmon. The feed carries Certificates of Analysis from registered laboratories, is certified GMO and BSE-free, and all ingredients are fully traceable. The feed consists of fish meal (sourced from sustainable fisheries), fish oil, animal protein and oil, vegetable protein meals, wheat/starch and vitamins and minerals including the natural antioxidant Astaxanthin. All protein sources we use in our feed are from those also used for human consumption.
DO YOU DYE YOUR SALMON?
Our salmon feed contains Astaxanthin which is naturally found in algae and krill and is an essential micronutrient for salmon. It is so important to the salmon that they have evolved the capacity to store it in their muscle tissue and that’s what makes salmon pink. Salmon use it to protect their precious omega-3 oils and ultimately it protects their eggs. Because it is such a powerful antioxidant, Astaxanthin is also used in other foods for human consumption, including dietary supplements.
IS IT EXPENSIVE TO EAT REGAL SALMON?
You don’t need much – Regal salmon is very filling and affordable. Your healthy meal of 125gms will cost you around $3 to $5. You can also add smoked or fresh salmon to pasta and pizzas to make your meal go further.
WHAT’S THE DIFFERENCE BETWEEN KING SALMON AND ATLANTIC SALMON?
In most cases, Kiwis tend to think of all salmon, simply as salmon. However, that is not the case. With other salmon available
in New Zealand supermarkets, anyone concerned with food provenance needs to know the difference between high-quality fresh
salmon produced right here in New Zealand and salmon sourced offshore.
Our King Salmon is grown and nurtured locally in the cool, deep waters of the Marlborough Sounds, then harvested and dispatched to retailers within 48 hours. By comparison, Atlantic salmon is imported (mostly frozen) and can take several weeks to get to New Zealand from places such as Norway or Australia. This, combined with a difference in oil content, means the eating characteristics of the product differ compared to King Salmon. King Salmon is often referred to internationally by top chefs as offering a superior eating experience. For more differences between King and Atlantic salmon, please see table opposite.
By name-checking Regal Marlborough King Salmon or King Salmon, you are supporting good quality, local New Zealand produce.
How Fresh Is Regal Salmon?
Regal Marlborough Salmon can be dispatched to our New Zealand customers within 24 hours of harvesting.
What Are The Health Benefits Of Salmon?
Regal Marlborough Salmon is a natural source of healthy Omega-3s, which help to main a healthy heart. Regal Marlborough Salmon is a good source of proteins, vitamins and minerals, making it an excellent healthy meal option. Read more about the health benefits of salmon.
Is The Environment Clean?
Throughout their life, our salmon experience arguably the cleanest rearing environment found anywhere in the world. As smolt, they are nurtured in the safe sanctuaries of our pure mountain fed streams before being transferred to seafarms located in the remote, crystal clear seawaters of the Marlborough Sounds.
Can Regal Salmon Be Supplied Year Round?
New Zealand King Salmon is one of the only producers of Salmon that can offer a consistent supply of fresh salmon all year round in variety of sizes, from 2 to 5kgs plus.
Is Regal Salmon A New Zealand Company?
Regal Marlborough Salmon is a brand of the New Zealand King Salmon Company and is unique in that we own and operate all stages of farming, production and marketing. This ensures that we have total control and traceability of our product.
HOW DO YOU DEBONE SALMON?
Before cooking a salmon fillet, it’s always a good idea to check it for pin bones. To do so, lay the fillet on a flat work
surface and run your fingers down its length. If pin bones are present you should feel their tips.
If you locate a bone, slide a hand under the fillet and lift the fillet slightly so it bends causing the bones to protrude. Grasp the end of the bone with fish tweezers and pull, wiggling it gently until it pulls free. Repeat until the fillet is bone-free.
The strategic philosophy of our organisation is to build the value of salmon for all participants within the industry. We intend to add value through branding, consistent supply, further processing and service and not compete solely on price.