First of Season Caviar Media Release 2025
First of Season Caviar Media Release 2025
New Zealand’s First of Season Caviar is almost here!
The 2025 season is poised to deliver an exceptional bounty of premium Freshwater King Salmon caviar when it opens for a brief window on Thursday 22 May.
For the last few weeks, the Mt Cook Alpine Salmon’s Caviar team has been carefully monitoring the Freshwater King Salmon grown exclusively in the glacial waters of the Southern Alps for their premium roe.
“Everything’s looking fantastic, but there’s always a bit of magic involved with caviar. We all get a bit nervous about now because it’s all in the timing. We have to have everything all lined up ready to go so we can collect each individual salmon when the caviar’s absolutely mint!” says Mt Cook Alpine Salmon Advanced Products Manager Luke Jacobs.
Last season’s celebrated First of Season release was quickly snapped up, once word was out that the season had started. Sold only to order, most of the caviar was flown directly to Auckland, where it has developed a devoted following.
“The excitement and interest has been building each year, particularly from chefs from high-end restaurants and lodges around the country. They love the fact that it’s produced here in Aotearoa New Zealand, and that it exemplifies the very essence of the taste and experience of Freshwater King Salmon,” says Mt Cook Alpine Salmon CEO David Cole.
Each batch of premium caviar is made using either the traditional Malossol Russian method that gently brines the roe or the classic Japanese Ikura method, using soy and sake.
Mt Cook Alpine Salmon is the only New Zealand company dedicated to growing fish exclusively for caviar, 2025 marks the fifth year of production.
“We’re absolutely delighted with how New Zealand’s culinary world is embracing the fresh caviar season as a highlight of the gastronomic year,” says Cole. (See feedback from some of New Zealand’s chefs below.)
So much so, the First of Season Caviar Celebration returns for a second year at SO/ Auckland’s rooftop bar on Friday June 6, 2025. In addition to signature caviar ‘bumps’, the event will feature a fresh sashimi bar, yakitori stations and canapés showcasing Mt Cook Alpine Salmon’s premium caviar and Freshwater King Salmon.
Mt Cook Alpine Salmon First of Season Caviar is made to order and is available at restaurants and retailers here.
Feedback about the caviar:
Lesley Chandra – Owner & Executive Chef Sidart, Auckland
“We at Sidart use Mt Cook Salmon Caviar. We believe it’s the best salmon caviar in New Zealand and probably the world. From the texture and subtle flavour, this is world-class salmon caviar that we are lucky to have here in Aotearoa.”
Roy Giam – Director of Culinary, SO/ Auckland
“I was so excited to discover the product when it launched and proud to be the first chef in NZ to order the caviar. I’m such a huge fan that I’d create caviar-first dishes to incorporate caviar. New Zealand salmon caviar is the most underrated product. Who else can produce something so fresh, steeped in nature, and delicious?”
Jason Kim – Owner & Executive Chef Tokki, Auckland
“Mt Cook Salmon Caviar is the jewel of the southern glacial canals- vibrant in orange, luxuriously creamy, yet delightfully textured. A true taste of New Zealand glacial waters.”
Dariush Lolaiy – Owner & Executive Chef Cazador, Cazador Deli and San Ray, Auckland
“It’s an annual highlight showcasing local caviar. It’s texturally exciting, full flavoured, fresh & bright.”
Will Mordido – Bocuse d’Or 2025 World Finals Team New Zealand Chef
“Mt Cook Alpine Salmon’s Caviar Season is always something I look forward to. It’s a game changer. A pure, delicate and clean finish to every dish it touches. A true expression of Aotearoa’s terroir.”
