A 40 Year History of Marine Stewardship
King salmon were originally introduced to New Zealand for sport fishing, with broodstock from the Sacramento River in California dating back to the early 1900s. Today, that legacy lives on with the same reverance for this prized species. King salmon are raised slowly and carefully, surrounded by the wild beauty of New Zealand’s southernmost coastlines. Here, powerful tides and frigid currents from the Southern Ocean create a pristine, oxygen-rich environment where fish grow strong and healthy. With low-density pens and minimal handling, each King salmon develops rich marbling, clean flavor, and firm texture. Farmed by Sanford with a deep respect for Te Waipounamu (South Island) and its marine ecosystems, this is salmon of extraordinary quality. Sushi-grade, sashimi-soft, and rich in omega-3s. It’s a standout choice for chefs and home cooks seeking both taste and traceability.
Raised in remote waters with zero antibiotics, and rated Seafood Watch "Best Choice"
Big Glory Bay is located on Stewart Island/Rakiura, off the southern tip of New Zealand, where the Pacific meets the Antarctic. Isolated from other aquaculture operations, this cold, remote bay is refreshed daily by some of the clearest ocean water in the world. The bay’s deep channels and strong, natural tidal flows help maintain excellent water quality and provide the salmon with a consistent, clean current that mimics the wild. Big Glory Bay is the only salmon farm in New Zealand's deep south, and its location provides a rare combination of environmental purity, and optimal growing conditions.
Stewart Island is Home to Just 440 People, 85% Protected Park Land
Big Glory Bay is not accessible by road, so its farmers practice total dedication. The team includes marine biologists, Māori kaitiaki (guardians), and longtime aquaculture professionals who live and work along Aotearoa’s coasts. Their shared commitment to sustainability is grounded in stewardship, community, and science-backed care. Every fish is raised with patience and intention, guided by the belief that high-quality seafood should honor both the environment it comes from and the people who tend it.
from Big Glory Bay
King Salmon
Big Glory Bay raises Oncorhynchus tshawytscha, also known as King or Chinook salmon, the largest and most prized of all salmon species. Native to the North Pacific, King salmon are known for their buttery richness, high fat content, and luxurious mouthfeel. They’re also slower-growing than other salmon, which allows them to develop thicker fillets and intricate marbling. In aquaculture, they require cold, clean water and ample space; conditions found in abundance in Big Glory Bay. Ideal for sashimi, grilling, or smoking, this species is favored by chefs for its flavor, texture, and depth.
Luscious, buttery, and rich. Big Glory Bay king salmon elevates every dish
Sustainably Fed, Ethically Farmed, Lab-Tested to Meet the Seatopia Standard
King salmon from Big Glory Bay (Sanford) are raised on a diet crafted to mirror their natural nutrition profile: rich in marine proteins, vegetable proteins, and Omega-3s, with no antibiotics or artificial growth hormones. Sanford sources high-quality, responsibly managed feed ingredients, and their vertical integration allows traceability and control from feed to finished product. The salmon are raised in low-density pens to reduce stress and allow for healthy swimming behavior, and strong bay currents keep the water clean and the fish active. Every element of the farming practice is designed to enhance fish health, environmental performance, and nutrient density.
King Salmon Recipes
Broiled Miso Salmon Bowl
This ritualistic recipe celebrates the art of a 48-hour marinade, blending saké, miso, and coconut sugar to create a deeply flavorful glaze. We'll guide you through every step—from preparing the marinade to broiling the salmon to perfection and plating it with sushi rice, purple broccolini, pickled onions, and creamy avocado.
Spirulina-Infused Crudo
Prepare Steelhead Crudo with green spirulina emulsion. Seatopia’s sushi-grade seafood delivers abundant Omega-3s to support heart and brain health.
Salmon Poke Bowl
Join us in this new recipe where we dive into the traditional flavors of Hawaii with a classic Salmon Poke, made with New Zealand King Salmon from Seatopia. This step-by-step guide walks you through preparing a flavorful poke, marrying the rich taste of sushi-grade salmon, loaded with omega-3s, with the freshness of pickled ginger and garlic, known for their digestive and immune-supporting properties. Perfectly paired with organic sushi rice and creamy avocado, this dish is a true celebration of Hawaiian cuisine and wholesome nourishment.