A high-end farmed salmon is challenging fancy free-range tuna.
, the salmon is shaped into a tournedo — a round that usually describes a fancy beef entree —that gets grilled for $42. TAK Room’s chef de cuisine Jarrod Huth chose the salmon because he can get it all year, unlike wild salmon, which is seasonal and available for less than six months.“Food raised in the wild is more exciting, and the flavor and texture of wild salmon are unmatched by anything produced in a controlled setting,” says Huth, “although the Ōra King comes incredibly close.
In the next two years, New Zealand King Salmon Chief Executive Officer Grant Rosewarne plans to move the pens farther out in the Marlborough Sounds to cooler waters; global warming is heating up the current location.
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