When a salmon farm faces the Southern Pacific Ocean, the next landfall Antarctica, you know this rugged and exposed seascape will have the purest of waters, a place of raw beauty where King Salmon will thrive.
Powerhouse Fodder
One of the most nutritious foods available, salmon has a pedigree worth noting. Rich in Omega 3, it’s also high in selenium, Vitamin A and Vitamin D. Add in the quality and the flavour, and you’ll find Akaroa King salmon is a staple in the kitchens of many of New Zealand’s top chefs, as well as numerous home kitchens.
Harvested fresh from the waters of Wainui, lucky locals can still buy whole fish from the wharf, swimming one minute, on their plates the next. However, for most of us, this isn’t an option, and we are dependent on effective storage that ensures the salmon remains in perfect condition. This might be a cold storage room or it could be a dry room for the storage of their chiller boxes!
A Fishy Partnership
We’ve been working with Akaroa Salmon since their state-of-the-art factory was built in 2019, and we were chuffed to be back onsite building their dry goods room and their ice box. As you can imagine, there’s no room for error with salmon. Failsafe storage is essential in an environment that relies on effective refrigeration. Not only does it prevent foodborne illnesses (yup, that’d be food poisoning), correctly stored and packaged salmon is also crucial to maintaining freshness, flavour and nutritional value.
The Dry Goods Room
It’s brand spanking new, Akaroa Salmon’s Dry Goods room, a project we finished on 26th February 2025. And it’s in this room that the polystyrene boxes are stored, those insulated cold bins that will ensure your salmon is delivered in perfectly chilled condition.
Measuring in at a whopping W4500 x L16000 x H5500mm, the Dry Goods room has been constructed of Bondor XFLAM panels. A syntactic foam core offers enhanced fire resistance, excellent mechanical properties, superior insulation values, low toxicity and it’s even completely recyclable. Throw in seismic resilience and excellent value for money, and you’ve got a great room for storing stuff in!
With our combined knowledge and know-how, we’re delighted Akaroa Salmon have a dry goods room that’s cost-effective, good looking and practical.
The Ice Box
Take a closer peep at our pics and you’ll see our Ice Box to the side of the Dry Goods Room. Literally an industrial-sized ice box, the ice maker machine sits atop the construction and our box keeps the ice frozen. Simple. Effective. Essential.
Ready, Willing and Able
Whether it’s a dry goods store, a glorified ice box, a climate-controlled room or a sterile environment, we do the lot! And as Duncan Bates, owner of Akaroa Salmon says, we know our stuff! Call us today and find out how we can help.
Creamy Hot Smoked Salmon Fettuccine
The next time you buy Akaroa Salmon, take a moment to acknowledge its perfection. From the ocean to your shopping trolley, your salmon has arrived perfectly chilled in an environment that we are proud to have been a part of. But even we’ll admit, the eating is even better! Bon Appétit!
Ingredients
300g fettucine pasta
50g butter
1 leek, finely chopped
2 dill sprigs, stems finely sliced, fronds picked
2 garlic cloves, finely chopped
2 tbsp capers
2/3 cup white wine
300ml cream
Finely grated zest and juice of 1 lemon
350g Akaroa manuka hot smoked king salmon
1 punnet cherry tomatoes, quartered
Method
- Cook the pasta according to packet instructions
- Melt butter in a wide pan over medium heat. Add leek and dill stems and cook for 3 minutes or until softened. Add garlic and capers, cook for 30 seconds until aromatic. Increase the heat to high, add wine, and bring to the boil. Cook, stirring to catch the bottom of the pan, for 1-2 minutes or until reduced by half.
- Add cream and lemon zest, return to simmer and reduce slightly. Add tomatoes and flake in the salmon, ensuring to include all the oil from the packet. Cook for 2-3 minutes to warm through then add lemon juice and season to taste.
- Stir through cooked pasta and divide between bowls. Top with dill sprigs and serve immediately.
Recipe Source: Akaroa King Salmon