Sanford New Zealand King Salmon

About 500 miles south of Marlborough Sound, where Ōra King Salmon comes from, on the southernmost tip of the southern island of New Zealand, lies a large island called Stewart Island. In these cool clean waters, of the Big Glory Bay, Sanford King Salmon Company is located, where Sanford King Salmon is sustainably farmed. Sanford King Salmon still has those subtle flavors you expect from one of the world’s favorite salmon, Ōra King Salmon. With the same flaky texture as Ōra, Sanford is just a touch dryer and indeed, some do prefer it to Ōra That’s why we supply it to many customers who prize it. Once you pan-sear these Sanford fillets, achieving a crispy golden-brown exterior along with tender and flaky pieces underneath, you will realize you have arrived in a gourmet utopia.

As a unique comparison to these excellent varieties of salmon; when you first observe both a white pearl and a black pearl together, they display stark differences. But individually, set in the correct necklace, worn by a beautiful lady, in matters of good taste, they can only be considered perfection personified.

So, let’s assume that John Lydgate – an English monk and poet – was correct in his famous statement, that Comparisons are odious”. If this is correct, then Sanford deserves a place as one of the greatest tasting varieties of Salmon, currently available.

So, as a customer that clearly has the most excellent prowess in discernment, (this, we know, because you are reading this) we will leave the drawing of that inescapable conclusion to yourself.

Storage, handling and cooking instructions:

Store in freezer at a temperature of 0 or minus ⁰F. Thaw each package of salmon in cold water for 30 – 60 minutes. Then rinse and dry. Cook to your desire. By the way, if you need great ideas for cooking and serving this world-class salmon, please contact us at the following e-mail address: recipes@beyondbeliefgourmetfoods.com