Explained: The 5 Main Regal Salmon Cuts

Vibrant orange and buttery texture that melts away in your mouth… Yes, that’s how you know you’re eating Regal New Zealand King Salmon. 

Our salmon is enjoyed all over the world, gracing the menus of top international chefs, but if you don’t have access to an elite kitchen, don’t fret, our King salmon can be appreciated by home chefs as well - you just have to know how to cook it! 

There are a number of salmon fillet cuts and understanding the difference can help you make the most of your meals.  

Here are the five main Regal Salmon cuts and our cooking recommendations:

1. Tail Fillet and Shank 

The tail fillet and shank is a lean, boneless cut - it’s the smallest and thinnest of the whole fillet. You can recognise it easily because of its tapered shape and thick fat line running through its centre. This makes it ideal for lighter dishes like a succulent tartare.

Try: Sushi-maki, tartare

Best cooking methods: Grill or pan-fry

2. Portion

The portion is a boneless cut of the fillet and extremely versatile. There are a number of ways you can cook it ranging from moist to dry heat methods. However, sushi fans might not want to cook it at all - this cut is also delicious when raw. Sashimi anyone? 

Try: Sashimi

Best cooking methods: Grill, pan-fry, roasting, poaching, smoking or curing or steaming

3. Premium Tsar Cut Loins

Premium Tsar Cut Loins - aka the main part of the fish - makes for the ultimate presentation for culinary excellence. You can get creative with this cut - its high fat-to-flesh ratio makes it ideal for all cooking styles. Thick and flavourful, the loins are melt-in-your-mouth delicious. 

Try: Poke bowls or a salmon steak

Best cooking methods: Grilling,  poaching, sauteing, smoking, slow roasting 

4. Belly Fillet/Harasu

Belly fillet is also known as Harasu in Japan. It also has a high fat-to-flesh ratio with beautiful thick, white fat lines. It has the highest concentration of omega-3 fatty acids and is considered a delicacy for many. The meat is best for creating strips and wraps which is perfect for sashimi or for curing.

Try: Sashimi or tartare

Best cooking methods: Grilling, roasting, smoking or curing 

5. Whole fillet

While a whole fillet isn’t necessarily a cut, it is a gorgeous way to cook a salmon - and it’s a lot easier than you’d think as it requires little prep. Simply lay the salmon on a large piece of foil and season with your desired flavours (lemon, fresh dill, garlic butter and a pinch of salt should go a treat) and bake for 12 - 20 minutes depending on the thickness of the fillet. You’ll know it’s ready when it easily flakes with a fork. 

Try: A Sunday roast 

Best cooking methods: Roasting, poaching, steaming and smoking (hot or cold)

No matter how you slice it, Regal Marlborough King Salmon is the finest salmon in the world. Head to your nearest grocery store to pick up some delicious Regal Marlborough King Salmon for your next meal.