Food manufacturer The New Zealand King Salmon Co announced the return of its yearly Ōra King Salmon Awards at a launch brunch event last week at the Sydney Seafood School.
The awards acknowledge exceptional contributions from chefs cooking with Ōra King, the company’s premium salmon brand. New to the fourth annual awards program is an Australia-specific category: Best Ōra King Dish Australia.
The New Zealand King Salmon Co produces its best-of-breed Ōra King salmon exclusively for fine-dining establishments. King salmon represents less than half a percent of the world’s supply.
The company follows a sustainable breeding program (and has done so since 1994); responsible husbandry practices; and rigorous grading to ensure size, the vibrant orange flesh colour that’s synonymous with King Salmon, the requisite high oil content, and high quality. It also prides itself on the traceability of each of its fish; every salmon sports its own individually numbered gill tag and can trace back through many generations of fish.
The New Zealand King Salmon Co said its king salmon receive meticulous care and attention throughout their life cycle. From the salmon hatchery waters of Te Waikoropupu Springs, New Zealand’s largest freshwater springs, to the salmon’s transfer at the smolt stage to the renowned clear waters of the Marlborough Sounds, the team looks after and safeguards its salmon.
Interested chefs can enter their dishes in the Ōra King Salmon Awards competition from now until 31 July, and judging begins on 1 August.
