If you want fresh king salmon delivered in Singapore, order around the fish, not around your craving: ours is Akaroa king salmon, portioned and vacuum-sealed at harvest in New Zealand, airfreighted within 24 hours and at your door in 36 — with fresh arrivals every Wednesday and Saturday, the best order is the one that lands on or just after an arrival day. Miss A's Handpick Fine Food is a Singapore premium grocer founded in 2017, online at missa.sg with a store at 421 East Coast Road. This fish is not one line in our catalogue — it is the product the shop was built on.
The fish we started with: Akaroa, chosen in 2017
Miss A began with this salmon: in 2017 we tested and tasted our way through multiple premium New Zealand farms before selecting Akaroa King Salmon. It won on the plate — the richest, cleanest-tasting fish of the set, and the one whose quality held steady season after season. Nine years on, it is still the fish this shop is known for, and we have dealt directly with New Zealand's top farms ever since. Akaroa's fish are raised in the cold, clean harbour waters of Akaroa on Banks Peninsula and grown slowly — 14 to 16 months, a long time in salmon farming, and a large part of why the flesh eats the way it does. Every portion is hand-selected to the standard we set at the start: if it would not go on our own table, it does not go in the box.
Why king salmon is worth planning around
King salmon — Chinook — is the richest of the salmon species, and our product page calls it "the Rolls-Royce of all salmons". It carries the highest oil content of any salmon, and with it the omega-3: roughly 2,000–2,500mg per 100g, against around 1,000mg in Atlantic salmon. That oil is the texture: buttery and semi-soft, with thick, meaty flesh that flakes in glossy sheets and stays forgiving in a hot pan. The fish is raised on non-GMO feed with no antibiotics, and the portions carry no additives and no preservatives. For the full species explainer, our king salmon guide goes deeper; this page is about the fish we chose, and getting it to you properly.
Farmed on purpose: the sashimi question
We do not sell wild salmon, and the reason is about what is on your plate, not about price. Wild fish eat from a wild food chain, and that chain can carry parasites such as anisakis — a real risk in fish eaten raw. Making wild fish safe to eat raw means deep-freezing it, and deep-freezing costs you exactly the fresh texture you bought it for. A responsibly farmed fish, raised on controlled feed in clean water, does not run that same parasite cycle — which is why, for raw eating, farmed fish is the choice we stand behind. Miss A sends this salmon for laboratory testing of its own, and it passes. So yes, the fresh portions are positioned for sashimi, and arrival day is the day to eat them raw.
The 36-hour chain, and how to time your order
The chain is short and every link is checkable. Harvest in New Zealand; portions cut and vacuum-sealed immediately, so the fish travels sealed rather than loose; airfreight within 24 hours; farm to table in 36. Fresh fish lands with us every Wednesday and Saturday. We source from two premium New Zealand farms, with Akaroa the name the range was built on — if you prefer a specific farm, say so in the order remarks; fulfilment is subject to stock.
Sashimi or a crudo for the weekend? Aim for a Saturday arrival and a Saturday delivery; a midweek salmon night means Wednesday's fish. The fresh King Salmon Portions (150g) come as a single portion — one portion per person is a main course — or a five-piece bundle, and two bundles carry an order most of the way to the $150 free-delivery line by themselves. The frozen portions are the same fish in reserve format: buy ahead, ignore the arrival calendar, thaw as the week demands — many regulars run both formats.
On delivery itself: standard delivery runs 3–7 PM and timing isn't guaranteed, so order for the day, not the hour; standard delivery is free at $150 or more, otherwise $15, and there are no deliveries on Sundays or public holidays. Same-day delivery runs Monday to Saturday, 4–7 PM, for orders over $150 placed by 3 PM, with a $15 fee. Or collect it yourself — pickup is free at 421 East Coast Road, Singapore 429008. The rest of the week's fish is in the Seafood collection.
Arrival day: what to do with fish this fresh
Get the portions into the fridge as soon as the box opens, still in their vacuum seals. They should smell clean — cold sea air, nothing stronger; that is what the 36 hours buys you. Then cook like the fish deserves. For a pan: a cast-iron skillet, hot, skin-side down first — the skin crisps properly on this fish — then 4 to 5 minutes a side to medium, an internal 52–57°C, so the centre stays buttery rather than chalky. Raw preparations belong to arrival day itself. As general kitchen practice for portions you are cooking: a day or two in the coldest part of the fridge is fine; anything beyond that, freeze on arrival day in the vacuum seal rather than later, and thaw slowly in the fridge overnight. Cooked-through dishes — a miso glaze, a rice bowl — are the most forgiving second act for a portion that has waited.
Buying king salmon in Singapore: quick answers
Where can I buy king salmon in Singapore?
At Miss A's Handpick Fine Food (missa.sg) — or in person at our store, 421 East Coast Road, Singapore 429008, a short walk from the sea. King salmon was the first thing we ever sold, back in 2017, and it is still what we are known for: New Zealand king salmon from Akaroa, flown in fresh twice a week. Order online and we will bring it to your door, or come in and choose your piece at the counter.
What makes Akaroa king salmon different?
Mostly time, and cold, clean water. King salmon is the richest of the salmon to begin with, and Akaroa's grow slowly — 14 to 16 months in the harbour at Akaroa, on New Zealand's South Island, on non-GMO feed, with no antibiotics. They are cut by hand at harvest, vacuum-packed, and in Singapore within 36 hours. We tasted our way round several New Zealand farms in 2017 before settling on Akaroa, and we have bought direct from the farms ever since — so we know exactly where every fish has been.
Is it safe to eat raw as sashimi?
Yes — it is sashimi-grade, and that is how most of our regulars eat it: thick slices, straight from the fridge, good soy, fresh wasabi, nothing else. Every batch we sell is laboratory-tested, and every batch has passed. There is a reason our sashimi fish is farmed rather than wild. Wild salmon feed out in the open food chain, parasites included, and the established way to make them safe is deep freezing, which changes the flesh and the flavour. A farmed fish raised on controlled feed from day one never enters that cycle. For sashimi, that is the path we trust.
How much does it cost, and when does it arrive?
A fresh 150g portion is $13.90; the five-portion pack most regulars keep for the week is $68.50. The fish comes in every Wednesday and Saturday, and the best pieces go fast. Standard delivery is free over $150 (otherwise $15), between 3 and 7 PM, Monday to Saturday — we cannot promise an exact time. Need it today? Orders over $150 placed by 3 PM can be with you between 4 and 7 PM for a $15 fee. Or just pick it up at the store.
When is the best day to order?
Work backwards from the flights. The Wednesday fish is at its best from Wednesday night to Friday; Saturday's arrival covers the weekend. Regulars who eat it raw order against those two landings and eat the sashimi first, then crisp the skin-on pieces in a dry pan a day or two later, the middle still pink. Fish this fresh does not ask much of a cook. It just asks you to know what day of the week it is.
FAQ
When does Miss A's fresh king salmon arrive, and how fresh is it really?
Fresh arrivals land every Wednesday and Saturday. The portions are cut and vacuum-sealed immediately after harvest in New Zealand and airfreighted within 24 hours — farm to table in just 36 hours. Order so delivery falls on or just after an arrival day and you eat the fish at its freshest.
Why doesn't Miss A sell wild salmon — and can I eat this fish raw?
We choose farmed on purpose. Wild fish can carry parasites such as anisakis through the food chain, and the established way to make wild fish safe to eat raw is deep-freezing — a treatment that changes the fresh texture sashimi depends on. Our Akaroa king salmon is raised on controlled, non-GMO feed with no antibiotics, and Miss A sends it for its own laboratory testing, which it passes — so the fresh portions are positioned for sashimi, best eaten on arrival day.
Should I buy the fresh or the frozen portions?
Fresh, if your meal can sit near a Wednesday or Saturday arrival: sashimi on the day, cooked portions within a day or two. Frozen, if you want the same Akaroa fish on your own schedule — the five-piece bundle in the freezer is the strategy most of our regulars settle on, with fresh portions ordered for the weekends that matter.
