Ora King Salmon Fillet
You pay the product cost plus cold-chain logistics and card fees. No retail markup.
Description
Ora King Salmon isn't just a marketing nickname — it's a registered breed, the only salmon in the world with that distinction. Raised in the glacial-fed waters of New Zealand's South Island, these fish are selectively bred over generations for an exceptionally high fat-to-muscle ratio, which is exactly why people call it the "Wagyu of Salmon." That marbling isn't cosmetic — it translates directly to a richer, silkier texture and a flavor that's buttery without being fishy.
What you're getting here is a skin-on fillet with that signature deep coral-orange flesh, natural oils that keep it forgiving on high heat, and enough intramuscular fat to stay luscious whether you're searing, roasting, or eating it raw. At this price point, it punches well above its weight compared to anything you'd find at a fish counter.
Why this cut
Ora King Salmon Fillet is listed at cost with a visible product-cost receipt, so the value is not hidden in a retail markup.
New Zealand.
What makes At Cost different?
At Cost separates the product cost from the fees required to get it packed, paid for, and shipped cold. Members see the same receipt logic across the catalog.
The goal is simple: premium meat without a traditional butcher-shop markup layered into the price.
How to cook it
Thaw under refrigeration, pat dry, and season simply. For highly marbled Wagyu, use smaller portions, a hot pan, and no added oil.
Sear quickly, rest briefly, then slice against the grain. Rich cuts eat better in thin slices than oversized steakhouse portions.