Hawaii has no natural salmon, but the demand for a gourmet, high-end, sashimi-grade salmon has been growing for the last two decades. Finding the nation's highest sashimi-grade salmon is no easy task, but with our standards of quality and freshness in place, it was something we knew we could do.
So we stuck to our grading system that grades our certified, sashimi-grade, Hawaiian Ahi. We look for color saturation, translucency, water content, fat content and a balanced pH level. After months of searching, taste testing, research and grading, we found it. Born and raised in New Zealand, our Northern King Salmon goes unmatched for quality, freshness, color, fattiness, and above all, flavor. With a practice of best of breed, the Northern King Salmon is raised by hand, but they thrive and culitivate themselves in their own natural environment. Healthy ranching practices promote a close-to-nature salmon that is vibrant, delicious and sustainable. But we couldn't stop there. We know that the increasing market for a Steelhead salmon is not too far behind.
Our Loch Etive Steelhead Trout has been mistaken for wildcaught salmon more than anything else. With a natural, subtle blood red orange color, and contrasting zebra patterned stripes, Loch Etive Steelhead is an experience above and beyond any steelhead on the market today. Doesn't matter if it's fresh, frozen, wildcaught or farmed. Loch Etive Steelhead Trout is a must try for any salmon lover.
Year after year, month after month, salmon fisheries and salmon farms audition their product to us, hoping to make the grade. In our pursuit of excellence, we too are constantly looking and searching for the best. You'll be glad to know that we found it.