New Zealand King (Chinook) Salmon
Ocean-farmed in Big Glory Bay, Stewart Island / Rakiura, New Zealand. Producer Sanford describes its King Salmon as having rich, smooth flavour, distinctive marbling and a melt-in-the-mouth texture.
What you get
Choose 1 or 2 fillet sides using the product options on this page. Both options are cut into portions, with each portion individually vacuum-packed.
One complete fillet side, cut into portions, plus half the salmon head. Approx. 2kg in total including the half-head; actual packed weight varies by fish.
Both fillet sides from the same salmon, cut into portions, plus the complete salmon head (both halves).
Gallery photos show unpacked salmon for reference. Fillet portions are supplied individually vacuum-packed as described here; actual sizes may vary.
Preparation: Fillet portions are skin-on, with pin bones removed during preparation. The end portion is included. Each fillet portion is individually vacuum-packed.
Not included by default: Backbone, tail fin and trimmings. For 2 Fillet Sides only, you may request the tail fin and trimmings by contacting My MeatBox on WhatsApp before placing your order. We’ll confirm whether these parts can be included, how they will be packed and whether any additional charge applies.
Typical cutting guide (per side): Approx. 5x regular portions of 250–300g each, plus 1x end portion of 300–330g. These are fillet-portion weights, excluding the head. Actual portion counts, piece weights and total packed weight vary by fish; approx. 2kg is not a guaranteed minimum.
Prefer the whole salmon?
For a whole gutted salmon with the head and tail intact, without filleting or portion cutting, contact My MeatBox via WhatsApp to confirm availability, price and packing.
Why choose Big Glory Bay King Salmon?
King (Chinook), not Atlantic
King (Chinook) Salmon is a different species from Atlantic Salmon.
Rich flavour & distinctive marbling
Sanford describes Big Glory Bay King Salmon as having rich, smooth flavour, distinctive marbling and a melt-in-the-mouth texture.
Slow-grown in cool waters
Ocean-farmed at Stewart Island / Rakiura. Sanford says cold currents slow growth and help develop the salmon's distinctive flavour.
Meet the producer: Learn more about Sanford’s Big Glory Bay King Salmon and its New Zealand farming story. Official producer information ↗
Quick facts & preparation
- Brand
- Big Glory Bay
- Producer
- Sanford
- Origin
- New Zealand
- Farming
- Ocean-farmed
- Species
- King / Chinook Salmon
- Condition
- Frozen
- Skin
- Skin-on
- Pin bones
- Removed during preparation
- Fillet format
- Cut into portions
- Packing
- Each fillet portion individually vacuum-packed locally
Small bones may remain despite pin-bone removal. Check carefully before serving.
Storage and cooking
Keep frozen at approximately -18°C or colder. Before thawing vacuum-packed fish, remove it from the vacuum bag while still frozen. Place it in a covered food-safe container on a tray and thaw in the chiller at 4°C or colder, separate from ready-to-eat food. Do not thaw on the counter.
Pan-sear, grill or bake. Cooking time depends on portion thickness. For food safety, check the thickest part with a food thermometer and cook fish to an internal temperature of 63°C.
Halal information
Halal information can differ by product and pack. Before purchasing, check the information available for the exact item and its packaging. Contact My MeatBox if you need clarification.
Learn about Big Glory Bay
Learn about the New Zealand farm, Sanford’s growing practices and its 2023 award recognition.
Explore the Big Glory Bay story →
