Our Salmon

Raised in the glacial waters of Aoraki

What makes Aoraki Salmon extraordinary begins long before it reaches your plate. Sourced from our parent company, Mt Cook Alpine Salmon, our unique King Salmon is raised in the pristine waters of Aoraki/Mt Cook using sustainable farming practices that prioritise quality over quantity. From sourcing to smoking, every choice we make is guided by one principle: creating salmon that’s as exceptional as the landscape it calls home.

What Makes Ours Different?

Not all salmon is the same. The species, the merroir and the way they are farmed, makes a big difference to the way it tastes.

Life of Our Salmon

A closer look at the life of our salmon, from their first days in the hatchery to harvest 3 years later.

Eggs 0 - 12 months

It all begins in our hatcheries, where salmon eggs are nurtured for about 12 months. Our baby salmon are fed a specially formulated diet to give them the best possible start.

Smolt ~12 months

At around a year old, the salmon develop silver and blue-green scales, marking their smolt stage. This is when they’re carefully transferred to our farms.

Adults  12-36 months

In the pristine, fast-flowing hydro canals of the Mackenzie Basin, our salmon grow strong, swimming against the current every day. Throughout this stage, we closely monitor their health and welfare.

Harvesting ~ 36 months

After about 22-24 months on the farm, when the salmon reach around 4kg, they are humanely harvested.

Life of Our Salmon

At Aoraki, we do things differently. We grow our own unique freshwater King Salmon in the heart of New Zealand’s Southern Alps, then carefully cure and smoke it to reflect our unique environment.

Eggs 0 - 12 months

It all begins in our hatcheries, where salmon eggs are nurtured for about 12 months. Our baby salmon are fed a specially formulated diet to give them the best possible start.

Smolt ~12 months

At around a year old, the salmon develop silver and blue-green scales, marking their smolt stage. This is when they’re carefully transferred to our farms.

Adults  12-36 months

In the pristine, fast-flowing hydro canals of the Mackenzie Basin, our salmon grow strong, swimming against the current every day. Throughout this stage, we closely monitor their health and welfare.

Harvesting ~ 36 months

After about 22-24 months on the farm, when the salmon reach around 4kg, they are humanely harvested.

Certifications

Mt Cook Alpine Salmon's world-class certifications ensure every piece of salmon we smoke meets the highest standards:

Best Aquaculture Practice (BAP)

Highest 4-star certification that covers the full production chain, from hatchery to processing. A 4-star rating ensures strict standards for food safety, environmental care, social responsibility, and animal welfare.

Monterey Bay Aquarium Seafood Watch - Best Choice / Green Rating

Mt Cook Alpine Salmon is rated “Best Choice” by Seafood Watch – their highest green rating – meaning it’s one of the most sustainable seafood options available worldwide.

A+ New Zealand Sustainable Aquaculture

Recognised under New Zealand’s world-class framework for sustainable aquaculture management.

FAQ

What makes Aoraki Salmon different from other salmon?

Our unique location, fresh glacial waters, and careful handcrafting give Aoraki Salmon a clean, delicate flavour and silky texture. It’s a premium product that reflects its pure environment.

How should I store Aoraki Smoked Salmon?

Our Hot and Cold Smoked salmon should also be chilled at 0 - 4°C and used before expiry date on the pack.  If FROZEN, store at -18°C or colder. Once thawed, store at 0 - 4°C and consume within 4 days. Do NOT refreeze.

Our Salmon Spreads should be kept chilled at 4°C or less. Use before expiry date and consume within 4 days of opening.

Can I freeze smoked salmon or smoked salmon spread?

Yes, you can freeze our hot and cold smoked salmon. However, we do not recommend freezing our salmon spreads.If the smoked salmon is purchased already frozen, we do not suggest you re-freeze it again.

Can I eat Aoraki Smoked Salmon straight from the pack?

Yes. Our smoked salmon is cooked by hot smoke or cured by cold smoke so can be eaten straight from the pack! All our smoked salmon is ready to eat or a versatile ingredient that brings texture and flavour to delicious dishes.

Is your salmon free from antibiotics?

Yes. Our salmon are raised without antibiotics in clean, flowing freshwater.