FARM TO FIVE-STAR TABLE orakingsalmon.co.nz

New Zealand’s Ōra King salmon is found on menus all over the world and it’s vital that it arrives at its destination in topnotch condition and on time, says general manager of supply chain Shaun Young.

Ōra King farms salmon differently to other producers. Tell us a little about that.

Thanks to nearly 25 years of classical breeding, our salmon is now recognised as a unique breed, which means Ōra King can be differentiated from any other king salmon. We breed for traits such as colour, mouthfeel, oiliness and omega-3 content. Chefs put our brand name on menus – it’s like the Wagyu of the sea.

So, where can I find it on a menu?

Our biggest overseas market is North America; with the help of Qantas Freight, we send about 16 tonnes a week there. Australia receives about 8.5 tonnes a week and Asia gets four tonnes. We’re on menus at The Musket Room in New York, Otium in Los Angeles, Cafe Sydney and Melbourne’s French Saloon.

How do you get Ōra King’s salmon around the world in top condition?

When our smolt are a year old, we send them out to sea in the Marlborough Sounds, at the top of the South Island, for 12 months. We then harvest and transport them to our factory in Nelson, where they’re graded and packed into their Ōra chill cartons and trucked to Christchurch Airport. From there, they go on a Qantas freighter to Sydney then Los Angeles and on to JFK Airport.

How important is it to be able to trust your supply chain?

Absolutely critical. Our product is perishable and has a relatively short shelf life so every day that is lost in transit is a day of shelf life gone. Our customers include some of the world’s best restaurants and they need their salmon to arrive on time, every time.