Salmon Mt Cook Gilled & Gutted 2kg+/Fresh - PRE ORDER NOW

In stock
SalmonMTC GUT Fsh
per 2 kg


Whole Salmon will arrive to you fresh, ready to be prepared. The salmon has been gilled and gutted and freezes exceptionally well, If you don’t use it all at once, simply pop it in the freezer.

Salmon ranges in size from 1.5kg - 3kg.  Price is per 2kg.  Please note that your final invoiced amount will be adjusted accordingly to your card.


Note: This product can be subject to pre-order deadlines.  Orders in by 12 noon for delivery within 2-4 business days.


Mt Cook Alpine Salmon are raised in the swift cold currents of New Zealand’s Southern Alps. 

In this remote alpine environment, nature takes the lead. That means minimal human intervention and low stocking densities – giving the salmon space to grow and thrive. 

Fast flows, highly oxygenated glacial water and the distinctive touch of the seasons are all key ingredients in creating Natures Finest Tasting Salmon.

Constant swimming against fast, glacier fed canals keeps Freshwater King Salmon healthy and fit; with minimal stored fats. Instead, they store most of their energy as readily accessible intramuscular oil.

These traits are visible in the in the fine marbling and silky texture of their flesh. It’s this unique balance of fats and how they’re stored that lends itself to freezing. The happy result? The convenience of a frozen product, without compromising on taste or texture.

- Perfectly balanced oil content

- Salmon selected at peak of their condition

- Convenient supply without wastage

- Subtle clean taste and delicate texture

Availability: All year round.

Shelf life: Best consumed on arrival or within 5 days from receiving product.

Suggested Wines:  As salmon is quite a meaty fish, if you grill or char it you can pair it with a red. Pinot Noir is a good match.  If you prefer a white try a dry Pinot Gris. A fruity Pinot Noir is also a good wine match with Japanese style dishes such as salmon teriyaki.


More Information
Shipping Time Wednesday to Friday
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