The royal salmon comes from the finest, cleanest and purest whats in the world in New Zealand. Before the royal salmon is put out in cages on the sea, there is a lot to be done. It all starts in the downstream Waikoropupú in Takaka in New Zealand. (Also known as the Golden Bay) Here, the world's brightest, purest and cleanest fresh water bubbles up from the springs at 14,000 liters per second and a temperature of 12°C. We can say, the most ideal and optimal conditions for the young royal salmon (still in the egg) to start the journey. From this place, the eggs are transferred to Entburn in Canterbury to grow them to the 'Smolt' stage. When the royal salmon reaches this stage, it is restocked in saline water where the royal salmon is around 4 kg within 18 months.