Big Glory Bay Aerial Image 2

About The Bay

With untouched native forest growing to touch the shoreline, and pristine water refreshed by cold currents that arc up from the Antarctic, Big Glory Bay couldn’t be better named.


This is where we nurture our Big Glory Bay King Salmon to maturity, on Stewart Island/Rakiura, in one of the world’s most remote aquaculture farms.

From this glorious isolation our ocean-farmed Big Glory Bay King Salmon star in the finest restaurants – and in the most discerning kitchens – across the globe.

POPULATION C.400

Population

AVERAGE SEA TEMPERATURE 12°C

AVERAGE SEA TEMPERATURE 14°C

LATITUDE 47° SOUTH

LATITUDE 47° SOUTH

EXPLORE THE ISLAND

– TAP TO EXPLORE –

– TAP TO EXPLORE –

THE FARM

Big Glory Bay is so remote our farmers can’t drive to work – the only access is by boat. And that’s just one reason farming our Big Glory Bay King Salmon takes total dedication.

Because of our farm’s stunning and pristine environment, it’s natural for us to hold sustainability at the core of everything we do. New Zealand has some of the world’s strictest approval processes to establish aquaculture farms, and we’re happy about that.

We believe the aquaculture industry has a critical leadership role as marine stewards, and we’re dedicated to actively protect the pure waters of Big Glory Bay.

Big Glory Bay Salmon Farm
OUR HISTORY

1983

Salmon farming begins in Big Glory Bay, Rakiura/Stewart Island. King Salmon – also known as Chinook – were introduced to New Zealand from the Sacramento River in California in the early 1900s as a prized recreational fish.

1993

2016

2017 to 2020

TODAY

Tour the farm

Our King Salmon

At our salmon farm, conditions couldn’t be more perfect for raising seafood. The pure waters of Big Glory Bay are constantly refreshed by cold currents, keeping the average temperature at a chilly 12°C (54°F).

Fresh Big Glory Bay nz king salmon portions