Salmon, delivered to your door.

Ora King is a king salmon (Chinook, Oncorhynchus tshawytscha) raised in the Marlborough Sounds of New Zealand by the New Zealand King Salmon Company. It comes from more than two decades of selective breeding, and it is known for rich marbling, deep color and a buttery texture.

Ours arrives as skin-on, sushi-grade 8.5 oz portions, blast-frozen to -10°F at harvest and vacuum sealed. Shop Ora King salmon or read about the farm.

King salmon (Chinook) is the richest, with the most marbling; we carry Ora King and Alpine King from New Zealand. Atlantic salmon is milder and leaner, and ours is skin-off for easy weeknight cooking. Steelhead is a close cousin of salmon with deep coral flesh and a delicate flavor.

We publish what our lab found in each one on its product page, so you can compare the omega-3s, protein and selenium for yourself.

Farmed, and we say so. Every salmon we sell is sourced from best-in-class aquaculture, and we name the farm and publish the lab panels.

Every supplier is third-party tested for nutrition, mercury and microplastics, then randomly audited to ensure consistent compliance with the Seatopia Standard.

There is no official or regulated definition of “sashimi-grade” or “sushi-grade” fish in the United States. Sellers use the terms to signal that fish is safe to eat raw, but they are not a certification or a legal standard. So here is ours.

All of our seafood is vacuum sealed and blast frozen to -10 °F at peak freshness, which preserves taste, texture and colour, and is processed in an accredited facility. It is lab tested for mercury and microplastics. Farmed fish raised on formulated feed are exempt from the FDA Food Code’s parasite-freezing rule, and we blast-freeze at harvest anyway. That is what sashimi-grade means to us.

There is always some risk in eating anything raw or undercooked. If you are concerned or particularly sensitive, consult your doctor. The FDA conservatively suggests cooking to an internal temperature of 145 °F.

Every portion is individually vacuum sealed and blast-frozen to -10°F at harvest, then shipped frozen nationwide with a frozen delivery guarantee. Orders received by Tuesday 12pm EST ship that week and arrive 1–3 days after shipment. Frozen delivery guarantee terms.

Move the portions you need to the fridge the night before, still sealed. Once thawed, open the package, pat the fish dry and cook. Because each portion is sealed on its own, you only thaw what you need.

Most fish naturally contain trace amounts of mercury, and it is close to impossible to find seafood that is genuinely “mercury free.” Mercury can sit below what a test can detect, so “mercury free” may not be true even when a result reads zero.

That is why we talk about mercury safe instead, and why we define it: our standard is 0.1 ppm methylmercury or below, a tenth of the FDA’s 1.0 ppm action level. Every supplier is tested against that standard before we approve them, then audited at random to make sure they stay compliant.

We also test selenium and look at the selenium-to-mercury ratio, because selenium in fish binds mercury so that less of it is absorbed.

FDA and EPA recommend 2 to 3 servings a week, 4 oz each, from their “Best Choices” list for people who are pregnant or breastfeeding. Salmon is on that list.

We do not claim to be “microplastic free.” As with mercury, particles could exist below what a test can detect, and some scientists think nanoparticles may be everywhere on earth.

What we can say is that samples from every farm in the Seatopia portfolio have been tested and no microplastics were detected, which means no particles showed up down to 1 micron: a thousandth of a millimetre. We ship samples straight from our warehouse to the lab, so it is the same fish that gets shipped to you, already cut, blast frozen and vacuum sealed in its packaging.

Our fish is vacuum-sealed for freshness and safety, and the best available science suggests microplastics come more from what is inside the fish than from what it is wrapped in. Microplastics usually enter a fish through the food chain, when it eats contaminated prey or feed. That is why we lab test the edible portion of the fish itself. If a sample does not pass our microplastic threshold, we do not sell that fish.

We consider one portion to be 4 to 6 ounces of cooked fish, which matches the FDA’s definition of a serving of seafood. That is the guideline behind how much fish by weight goes into a box described in servings. Some of our fish, such as king salmon, come in larger pieces of 7.5 to 8.5 oz, so a single piece can be two nutritional servings.

Many of our members work with a nutritionist or practitioner, or use an app, to decide what they should be eating for protein, fats or specific nutrients. The right amount and frequency for you is personal, and our job is to give you the data that makes the decision easy.