PROCESSING CHART

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1 - ARRIVAL

Whole salmon arrive at the factory for processing on the same day they are harvested. The salmon are washed and temperature checked.

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2 - INITIAL PROCESS

The gills are removed then the salmon are split through the belly and the viscera is removed. The internal cavity is cleaned and the whole fish receives a thorough wash.

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3 - GRADING

Each salmon is hand-graded by a specially trained Master Grader who carefully inspects the fish internally and externally. The grading process divides the salmon into three categories — Ōra King grade, Premium grade and Standard grade.

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4 - WEIGHING AND PACKING

Each salmon is individually weighed and has a uniquely numbered gill tag attached. This allows traceability all the way back to the broodstock. They are then packed into specially designed Ōra King cartons.

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4b - ORA KING FILLETS

We fillet, trim and hand-pinbone Ōra King fillets. We also offer a smoked Ōra King fillet, which is gently cold smoked with manuka wood — native to New Zealand.

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5 - DISPATCH

Whole salmon typically leave the factory within 24 hours of harvest. Fresh whole salmon are air-freighted to countries around the world.

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