• Home
• Government's Role
• Regional Planning
• Environment
• Māori Development
• Industry Development
• Farmed Species
  • Greenshell™ Mussels
  • King Salmon
    • Ecological Effects
    • Food Safety
    • Production Systems
    • Planning and Legislation
  • Pacific Oysters
  • Other Species
• News and Events
• Resources

King Salmon (Oncorhynchus tshawytscha)

A number of salmon species were introduced to New Zealand in the early 1900s as sport-fish, but only the king, or Chinook salmon, adapted to our environment. 

Farming of this species began in the 1970s. Today, any fresh or chilled salmon products sold in New Zealand will be locally farmed king salmon. King salmon are also exported. In 2008 king salmon had an export value of $44 million - a 22 per cent increase over 2007.

Most farm-raised king salmon are grown in sea-cages. The low stocking densities used and the lack of disease in New Zealand waters means that New Zealand farmers do not need the antibiotics and chemicals that are often used in salmon farms elsewhere. Some of our king salmon are grown on land, in freshwater farms.

The planning and approval process for new salmon farms in New Zealand considers the farm’s potential environmental effects, its effects on fishing activities (if it is a marine farm), and any possible cultural and social effects.

Our regulations and monitoring programmes ensure salmon are farmed in a sustainable manner.

Ongoing monitoring of farms is required to be carried out by marine farmers and regional councils. New Zealand’s salmon farmers are also expected to comply with the New Zealand Salmon Farmers Association’s Finfish Aquaculture Environmental Code of Practice.

The harvesting and processing of king salmon is carried out in accordance with New Zealand food safety standards.