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Cold Smoked Ora King Salmon

Availability: In stock

Ōra King is the culmination of a classical breeding programme that has spanned two decades and is designed to yield only the highest quality King salmon with the most appealing taste, texture and color.

Sustainably raised with selective grading and careful handling, the New Zealand King Salmon Company allows only its finest quality King salmon to be labeled Ōra King – those that best represent the superior culinary attributes of this unique breed.

Each whole fish is filleted and pinboned by hand, cured with sea salt and brown sugar, then slowly cold smoked with native New Zealand manuka wood. The resulting fillet is inspected and gets a final trim, with only the best slices selected for our Ōra King smoked salmon retail packs.

  • Each pack is 3.5 oz. 
  • Moderate, salt and smoke flavor
  • Silky, melt in the mouth texture
  • Vibrant red-orange flesh
  • Sustainably raised in Marlborough Sounds, New Zealand
  • Ingredients: New Zealand King salmon, sea salt, brown sugar, natural Manuka woodsmoke
  • No added nitrates or nitrites
  • IQF - Individually Quick Frozen 
  • This item is shipped raw and does not include any pictured accompaniments.


Gluten Free 100%  100% Keto Friendly Sustainably Raised




Our products are shipped frozen with dry ice. Your shipment will arrive with little to no dry ice remaining. Upon receipt, avoid touching dry ice with bare hands. Your product should be frozen or at minimum cold to touch (40°F). Steaks can be refrozen at this temperature but Seafood cannot and must be refrigerated and cooked within 1-2 days. When storing or thawing proteins in the refrigerator, keep them in the coldest part of the refrigerator. Use a thermometer to make sure your refrigerator is operating at 40°F or lower.


House Freezer Chest Freezer
3 Months 6 Months


Step by step thaw method for fully frozen seafood - 1) Remove from sealed bags while still frozen. 2) Place on a plate or in a pan and cover with plastic wrap. 3) Product must be kept at a temperature of 4 degrees C or below. 4) Thaw for 24 to 36 hours prior to preparing. 5) It is extremely important to remove product from the sealed bag as that will eliminate the growth of bacteria.

Quick Thaw Method - Submerge sealed bags in a container of cold water for 30-60 minutes until thawed throughout. Replace water as needed during the process.

Never defrost fish at room temperature. Never defrost fish in warm or hot water.


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