Skip to content
King Salmon Whole Side
(0 in cart)
Akaroa Salmon King Salmon whole side, 1.2kg, skin-on. Halal certified. The full salmon side: ideal for entertaining or portioning across the week. Try our Whole Spiced Salmon recipe for inspiration.
Description
About this cut:
King Salmon whole side fillet from Akaroa Salmon, Akaroa Harbour, New Zealand. The full salmon side: ideal for entertaining or portioning across the week. Rich, buttery, high natural oil content.
Where it comes from:
Akaroa Salmon, Akaroa Harbour, South Island, New Zealand. Halal certified.
How it gets to you:
Portioned and blast frozen at Akaroa Salmon's processing facility in Akaroa Harbour. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Thaw overnight. Bake skin-side down at 180°C for 15 to 20 minutes per 500g. Pan-fry portions skin-side down for 4 minutes, then flip for 2 minutes. The natural oils make it forgiving to cook.
Good to know
- Origin: Akaroa Harbour, South Island, New Zealand
- Raised by Akaroa Salmon
- Allergen: contains fish
- Approximately 1.2kg per side; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Halal certified
- Nutrition: Reference values per 100g based on NZ-FCD value, supplier testing pending.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. 150g single portion. Shop the Seafood range.
Frequently asked questions
A whole side of King Salmon is one full fillet taken from a single fish, skin on, weighing approximately 1.2kg. It runs from shoulder to tail, so the thickness varies along its length. One side serves roughly six to eight people as a main course, or portions into eight servings of about 150g each. Ours is raised in Akaroa Harbour, South Island, New Zealand.
The Meat Club's King Salmon is raised by Akaroa Salmon in Akaroa Harbour, South Island, New Zealand, in open harbour sea cages. Akaroa blast freeze the fish at source, and it is held under unbroken cold chain to Singapore and delivered frozen. FIANZ has certified Akaroa Salmon as Halal, with the certification valid through August 2028. Orders placed before 2pm arrive free the next day across Singapore, Monday to Saturday. The side weighs approximately 1.2kg and arrives skin on.
King Salmon, also known as Chinook, carries the highest natural oil content of any salmon species. That oil is what gives it a rich, buttery texture and a wider margin for error during cooking, so it stays moist even when taken slightly past medium. Ours is New Zealand King Salmon raised in Akaroa Harbour, sold as a 1.2kg side and baked at 180C for 15 to 20 minutes per 500g.
A whole side of salmon cooks best baked in one piece, skin side down. Thaw it in the refrigerator overnight, pat the surface dry, then bake at 180C for 15 to 20 minutes per 500g, which is roughly 40 minutes for a 1.2kg side. The thinner tail end finishes before the shoulder, so check there first. Rest for 5 minutes before serving.
A 1.2kg side of King Salmon should stay frozen until the day you plan to cook it. Thaw it in the refrigerator overnight, allowing 12 to 24 hours for a piece this size, and leave it in its packaging while it thaws. Once thawed, cook within 3 days and do not refreeze. Refrigerator thawing lets moisture move back into the muscle, which a countertop thaw does not.
