Why do you use plastic packaging and what are you doing about moving away from it?
Our commitment to sustainability doesn’t end with our product, packaging is an area where we can
have a big influence. Packaging has been a major focus for us and an area that we strive to
continuously improve on. We continuously challenge our suppliers to bring us more sustainable and
recyclable materials to trial with our products.
Our main objective is to deliver products of the highest quality, in prime condition, to our consumers, to ensure that all the resources and energy going into producing each product are not wasted.
For our wood roasted products, we use a recyclable 7 code base with a soft flexible top, also known as vacuum skin packing. The design of the base tray enables the delicate portion to be protected in a way that prevents it from being damaged in transit whilst maintaining a good shelf life. This is in theory is recyclable, but kerb-side collection arrangements can differ between locations, and there is not always a recycling plant able to reprocess these materials locally. For our cold smoke products, a vacuum pack plastic pouch currently offers the protection we need against, moisture and oxygen, the shelf life we need for food safety as well as handling most efficiently without damages throughout our supply chain. This is considered a soft plastic and can be to be recycled as a part of the Soft Plastic Recycling Program.
We are supporting the new initiative "Soft Plastics Recycling Programme" run by REDcycle,to introduce collection bins into supermarkets and retail premises where shoppers can take back their used soft plastic bags to be recycled. Collection bins across stores in Australia and New Zealand take all soft plastic bags and wrappers, including our cold smoked salmon pouches. Please wash these first! The soft plastic materials are made into products which include park benches and fitness circuits for playgrounds.
More info about this programme can be found here:
As a corporate member of the Sustainable Business Network, (SBN) Regal and New Zealand King Salmon strive to contribute to shaping the future for sustainability in New Zealand. As a part of this we continue to run trials with manufacturers who can offer packaging material made from renewable resources that are environmentally friendly. For more information on New Zealand King Salmons sustainability commitments https://www.kingsalmon.co.nz/our-environment/environmental-responsibility/
How do you validate your gluten free products?
Regal has many products which are gluten free, especially that salmon is naturally gluten free. Our flavoured products that fall into this category are labelled as 'Gluten Free'.
The Australia New Zealand Food Standards code specifies that a foodstuff labelled as 'Gluten Free' must not contain:
- detectable gluten*; or
- oats or their products; or
- cereals containing gluten that have been malted, or products of such cereals.
* Current detection technology can detect gluten in amounts as little as 3ppm. Essentially results less than 3ppm are considered to have no 'detectable' gluten.
Regal products displaying the words 'gluten free' are tested annually at Assure Quality and all results are less than 3ppm. All the seasonings used are also tested by our suppliers per batch supplied. As a company we ensure that there are no gluten containing ingredients in any of our processing factories.
Do your products contain Palm Oil?
Currently, none of our range of Regal products contains palm oil.
What is merroir?
‘Terroir’ is a term commonly used by winemakers which describes how local conditions, such as soil and climate, affect a grape’s flavour and aroma. ‘Merroir’ is used specifically for food sourced from the sea, so it’s the strength of the currents, optimal water temperatures, and pristine water quality that give Regal Marlborough King Salmon its distinctly delicious flavour and texture. In this part of the world, the merroir truly makes the difference.
IS YOUR PACKAGING RECYCLABLE?
Yes. You can recycle anywhere that accepts recycling code 7.
WHAT DO YOU FEED YOUR SALMON?
Our salmon are fed a nutritionally balanced diet which is formulated by salmon nutritionists. The feed formulation will vary throughout the lifecycle of the salmon depending on their requirements - this is affected by which stage of growth they are at and also the season - much like us as humans, they require different levels of nutrients throughout the different stages of their life cycle. 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.