Our King Salmon Carpaccio

Map graphic showing latitude and longitude of King Salmon source in New Zealand
New Zealand

King Salmon Carpaccio

From our Signature Sashimi offerings, Bamboo’s King Salmon Carpaccio is delicately drizzled with white truffle ponzu and topped with sweet, cherry tomatoes. Raised slowly in the cold, isolated currents of Stewart Island, New Zealand, our BAP certified King Salmon delivers a rich, smooth flavor and a buttery melt-in-your-mouth texture.

King Salmon Carpaccio

Raised slowly in cold currents for a rich, smooth flavor and melt-in-your mouth finish.

The rippling waters of Big Glory Bay

Big Glory Bay

At Big Glory Bay, conditions couldn’t be more perfect for raising New Zealand King Salmon (aka Chinook) in glorious isolation. The pure waters of the bay are constantly refreshed by cold currents, keeping the temperature at a chilly 54°F. This means the salmon grow slowly and are harvested at the peak of their condition to deliver a rich, smooth flavor, with a buttery melt-in-the-mouth texture. Big Glory Bay’s “sea to service” farming and processing operations, with less fish per pen than most other salmon farms, meet the rigorous Best Aquaculture Practices (BAP) certification standards. They have also been awarded a green “best choice” rating from Seafood Watch at Monterey Bay Aquarium.

Big Glory Bay ship setting sail
Big Glory Bay cutting board with prepared salmon reclining
View of Big Glory Bay dock, skyline, bay, and landscape
Big Glory Bay salmon being filleted