Seasonality: Year round.
Catching Method: Farmed
Raw Preparation: You bet
Cooked With The Skin On: Yes
Preferred Cooking Methods: Practically any method. Raw, Grilled, Poached, Steamed, Cooked Whole, BBQ’d, Smoked.
Substitute Species: You could use kingfish in nearly every application where you would use salmon
Al Reckons
Universally adored our NZ King Salmon is prized by most when gracing any table. I doubt there is a fish as unique and as usable as a King Salmon.
Served raw, its texture and oiliness just beg for a lick soy and a smidgen of fresh wasabi. As far as cooking goes you can literally use any application of heat or style of cooking for impressive results.
I love cooking salmon with scaled skin on. It creates a terrific textural contrast when eating the fish. Because of its oil content, salmon, no matter how you eat it, it’s very rich. So with this in mind, it becomes quite economical as you generally use small portions.
Also because of its richness, it takes on plenty of aggressive ingredients to create a balanced mouthful……Salmon loves pure citrus like lemon and lime juice, it also embraces the big Asian ingredients like soy, sesame, hoisin, ginger etc. If you’re poaching the salmon and eating cold, mayonnaise style sauces will always work well. Best of all Salmon is great for you loaded with Omega 3’s!
