Ora King Salmon Dry Aged | New Zealand Premium, 7 or 14 Day

New Zealand’s Finest King Salmon – Dry-Aged for Unmatched Depth of Flavor

Ora King Salmon Dry Aged is premium New Zealand king salmon expertly dry-aged in a controlled environment to concentrate natural oils, intensify umami, and refine texture. Known for its vibrant color, exceptional marbling, and high oil content, this is one of the most sought-after salmon preparations in fine dining. Always fresh, never frozen.

Choose Your Aging Option

• 7-Day Dry Aged (~10 lbs) – $400: Elevated flavor and firmer texture. Ideal introduction to dry-aged salmon with a noticeable improvement over fresh.
• 14-Day Dry Aged (~10 lbs) – $450: Deeper umami, more concentrated richness, and superior searing performance. The chef’s choice.
• 10-Day Golden Ora (45–50 lbs whole) – $3,000: Whole fish, restaurant-scale. For events, high-end catering, and serious collectors.

Why Ora King?

• Sustainably raised in New Zealand’s pristine Marlborough Sounds
• Highest fat content of any farmed salmon — naturally rich and buttery
• Dry-aging concentrates flavor, firms texture, and improves sear quality
• Headless and gutted — ready for your kitchen or restaurant
• Always fresh, never frozen — shipped overnight with gel ice

How to Cook Dry-Aged Ora King Salmon

1. Prepare: Remove from refrigerator 10–15 minutes before cooking. Pat dry — the reduced moisture from dry-aging creates an exceptional crust.
2. Pan-sear: Heat oil in a cast iron skillet over high heat. Sear skin-side down for 4–5 minutes until the skin is crisp and golden. Flip and cook 2–3 more minutes.
3. Roast: Bake at 400°F for 12–15 minutes with herbs, lemon, and butter. Excellent for larger portions.
4. Grill: Grill over medium-high heat for 4–5 minutes per side. The high oil content prevents sticking and adds caramelized flavor.
5. Sashimi / Crudo: Slice thinly against the grain. The concentrated flavor shines raw with minimal seasoning — a touch of yuzu, sea salt, and microgreens.
6. Serve: Pair with roasted vegetables, risotto, or a light citrus sauce. Cook to an internal temperature of 125–130°F for optimal moisture.

Important Notes

• Special order: Allow 7, 14, or 10 days (Golden Ora) for aging before shipment
• All sales are final — custom-prepared product, no refunds or returns
• Refrigerate immediately upon arrival and consume within 1–2 days

Frequently Asked Questions

What is Ora King Salmon Dry-Aged?

Ora King Salmon Dry-Aged is a premium New Zealand king salmon aged under controlled conditions to intensify flavor and refine texture. The dry-aging process enhances the natural richness of this highly regarded salmon variety.

What is Ora King Salmon?

Ora King Salmon is a sustainably raised king salmon from New Zealand, known for its vibrant color, high oil content, and consistent quality.

How does dry-aging improve Ora King Salmon?

Dry-aging reduces excess surface moisture and concentrates natural oils and umami, resulting in deeper flavor, improved firmness, and superior searing performance.

What does Dry-Aged Ora King Salmon taste like?

Rich, buttery flavor with balanced sweetness and a clean finish — more complex and concentrated than non-aged salmon.

Is this product fresh or frozen?

Always fresh, never frozen. Shipped overnight with gel ice to preserve peak quality.

How should it be cooked?

Ideal for pan-searing, roasting, or grilling. High heat creates a crisp exterior while maintaining a tender interior. Avoid overcooking to preserve natural oils.

How long is the wait before shipping?

Due to the aging process, please allow 7 or 14 days (or 10 days for Golden Ora) before shipment. All sales are final.

How should it be stored?

Refrigerate immediately upon arrival and consume within 1–2 days. Can be frozen for up to 3 months if needed.