From ocean to table
Since 1985, Akaroa King Salmon has been raising fish in the pristine waters of Banks Peninsula. From the very beginning, they’ve prided themselves on supplying the freshest salmon direct to locals, whether straight from the wharf in Wainui, as they still do today, or from their dedicated shop in Christchurch.
If you’re in Christchurch, follow the aroma of fresh Mānuka embers to their smokehouse and shop in Wigram (89 Treffers Road). Here you’ll find every style of King Salmon – whole, wings, smoked, or the classic fresh pinboned fillet.
Nik Mavromatis of Akaroa Salmon hopes more locals discover the joy of seafood straight from the farm. “There are still plenty of people looking for the freshest fish, whether it’s raw for sashimi or a whole fillet to grill on the barbecue with friends. Not many realise we raise King Salmon right here in Akaroa Harbour – just an hour and fifteen minutes from landing at the wharf to arriving in Wigram.”
According to Nik, it’s also a perfect centrepiece for feeding a party. “Serve a whole Mānuka hot-smoked fillet on a platter with garlicky aioli and you’ll be a hit – no cooking required,” says Nik.
If you’re not sure how to prepare salmon, the Wigram shop is the ideal place to start. “We have experts here who can offer tips and recipes. We’ve also got some great local products made from our salmon – like Greenhouse Smoked Salmon pizzas or the famous Fairlie Bakehouse Salmon pies.”
From a sustainability standpoint, Akaroa Salmon is one of the best choices available. It has a remarkably low carbon footprint compared to other proteins, trailing only tofu, mussels, and oysters, and is a healthy option rich in Omega-3. The team is passionate about ‘farm to table’ practices, and Nik says the team are proud to be able to supply the local community and talk to their customers directly.
“Not only are you supporting local businesses,” says Nik, “but you can pick up your salmon and be eating it that same night.”