Download Salmon comparison article

Top American chefs were asked to compare our New Zealand
King Salmon with Chilean Atlantic Salmon, and discovered...
of the wider market – but this response shows it
can become a niche, high-end product.
“The real opportunity is for New Zealand
producers to create and occupy the premium
end of the salmon category, and become the
‘wagyu of salmon’ if you like”.
Jonathan Justus of Justus Drug Store, Missouri,
Martin Rios of Restaurant Martin, Santa Fe, Mike
Yakura of Ozuma San Francisco, Kaz Okochi
of Kaz’z Sushi Bistro, Washington, and Randy
Zweiban of Province Restaurants Chicago and
Phoenix were all introduced to New Zealand King
Salmon for the first time during the survey.
And each was suitably impressed.
Asked to compare the two species on
appearance, butchering, cooking and finishing,
each preferred the New Zealand produce.
“The results confirm what we have known in
New Zealand for a long time – that we produce a
world-class product,” Gary said.
For the comparison, each chef created a new
culinary concept and after working with the
product, prepared a written report critiquing
raw appearance, colour, flesh integrity, skin
integrity, bones, cooked appearance, texture,
taste and versatility.
Gary said the new recipes and insights gained
from the critiques would be invaluable for New
Zealand producers looking to grow their presence
in this key market.
“We’ll be incorporating the recipes into our
marketing collateral for companies to use in their
own initiatives in the US.” n
Nothing compares
Here’s what
they said...
In the multi-billion-dollar American food
service industry, Atlantic salmon dominates
restaurant menus.
But a recent culinary comparison by US chefs
shows that when it comes to taste, appearance
and usability, King Salmon from New Zealand is
in a class all of its own.
Utilising research showing most chefs in the
Atlantic-dominated American market have little
knowledge of our King Salmon, Aquaculture
New Zealand set out to highlight the superior
culinary benefits .
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AQNZ marketing director Gary Hooper said
five rising stars of the US culinary world were
chosen to compare the two species and provide
a written report card.
“We wanted to raise the profile of the
New Zealand King Salmon product with a
select group of high-profile American chefs,
and position the product at the top-end of
the salmon market,” Gary said.
“We provided them with raw product to work
with and prepare alongside the Atlantic variety
they’re familiar with and experience the unique
differences that New Zealand Salmon provides.
“Our King Salmon can never compete at the
same price point, or meet the volume demands
Martin Rios
Restaurant Martin Santa Fe,
New Mexico
“I ran a taste test in my restaurant with
my top staff, both kitchen and servers.
Everyone agreed, based on their many
years in the fine dining industry that the
New Zealand King Salmon was the best
piece of salmon they had ever tasted
by far.”
“I am looking forward to using this
outstanding fish in my restaurant and
exposing our customers to this
superior product.”
Mike Yakura
Ozuma, San Francisco
The oil content in the New Zealand King
Salmon changes the texture of the fish,
and almost makes it incomparable since it
is so different. The Atlantic Salmon is also
good, but the New Zealand King Salmon is
more complex in flavor.
Just like the fat in waygu it elevates the
protein to a different level.
It puts it in a different category and
redefines what salmon can be.
Jonathon Justus
Justus Drug Store
Smithville, Missouri
At Justus Drugstore our commitment to
the environment is beyond reproach. I have
never used Farm raised Atlantic Salmon and,
as it’s currently raised, never will.
New Zealand King Salmon is a product
I can stand behind. The tastes were very
different... there is richness in the New
Zealand salmon that is lacking in the
Atlantic Salmon... the New Zealand salmon
remained flakier and silkier.
Kaz Okochi
Kaz’s Sushi Bistro
Washington DC
When I tasted the two types of Salmon
side by side, the first thing I noticed was
the softer, silkier and more buttery texture
of the New Zealand King Salmon.
Over all it is pretty obvious that most
people would prefer New Zealand King
Salmon over Atlantic Salmon for the nice
texture and mild, buttery flavor.
Randy Zweiban
Province Restaurants Chicago,
IL and Phoenix, Arizona
It is elegant and ethereal in texture
and flavor.
The New Zealand King Salmon is
a fish that people who say they don’t
like cooked salmon will change their
minds over.
September 2011
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