Raw to understand its essence and quality. Thus begins a tasting of New Zealand salmon by Ra King, defined by the New York Times as the “Wagyu Sea” as translated by Chef Felix Le Basso, the ambassador for this highly valued fish, which is farmed entirely sustainably in crystals. The waters of Marlborough Sounds in New Zealand.
king ra king is the world’s largest producer of King Salmon, a favorite of star chefs from five continents, rich in oils and omega-3s. It is a vibrant orange salmon with full flavor and a rich buttery texture with streaks of marbled fat. Compared to Wagyu, the famous Japanese meat) the result of 25 years of selection on completely sustainable farms. It represents 1% of global salmon production.
Breeding begins in the purest waters of the earth, the one that flows from Te Waikoropup? Springs, the largest freshwater spring in New Zealand. During the first year, salmon are transferred to marine waters in pens with very low stocking densities: 2% fish and 98% water.
Ora King Salmon has been certified by the Global Aquaculture Alliance for Best Aquaculture Practices and recommended by the Wise Ocean Conservation Program at Vancouver Aquarium as a sustainable seafood choice.
The tasting event was attended by Austin Brake, Consul General of New Zealand in Milan, who outlined the ongoing work on controls for the entire fishing system, and on environmental sustainability and minimal impact.
“Our geographic isolation, he says, is fundamental to fish farming and product quality.”
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