In this episode of Slow Living Radio, we'll bring you a taste of New Zealand you may not have heard about. We'll learn about the silky Saikou Mt. Cook Salmon from the clear glacier waters of Mt. Cook, and learn from a New Zealand chef's perspective about growing up in the country. We'll also learn of new wines we may not have had the pleasure of tasting and the diversity of the regions. But most of all, we'll get a sneak glimpse into this country that will surely tempt us to put it on our list of where to go next, or at the very least to go out and hunt down a new taste of New Zealand!
|Pat and his wife, Archana|
Since that first trip, he has been visiting every year. On a recent New Zealand trip, Patrick was offered an opportunity to be a ground floor investor in a very special sustainable salmon farm in the Southern Alps of New Zealand called Mt. Cook Alpine Salmon. He immediately knew this was his “calling” after visiting the pristine, well managed farm and tasting the unique character of the Saikou Salmon. Currently Patrick is a shareholder and Director of North American Sales and resides in Pt. Loma California with his wife Archana and son Kiran.
Mt. Cook Alpine Salmon live in the swift, cold currents of a snow-fed alpine canal, in the South Island of New Zealand. Constant swimming against the water flow means they develop firm flesh with high levels of Omega 3 and less inter-muscular fat than ocean-reared salmon. It is said that Mount Cook Alpine Salmon are amongst the healthiest salmon in the world.
The fish are maintained at low rearing densities and other than monthly sample weigh-ups, are rarely handled. The farm does not pollute or damage the environment in any way and meets or exceeds all government regulations by the Ministry of Agriculture and Fisheries (MAF), Department of Conservation (DOC) and Environment Canterbury.
|Koro Hill in the South Island|
|The famed Kiwi!|