Wild King Salmon Collars 1lb

Wild King Salmon Collars are cut from the rich, meaty section directly behind the head and along the collarbone. This overlooked cut contains some of the most flavorful and succulent meat on the entire salmon, with a high concentration of natural fat that becomes tender and crisp when roasted, broiled, or grilled. Because King Salmon is wild-caught, the flesh may naturally vary from deep orange-red to lighter pink, marbled, or occasionally pale. This variation is completely natural and does not affect quality or freshness. Wild-caught by commercial fishermen using troll gear off the Washington coast and landed in Washington State, these collars are an excellent choice for anyone who enjoys rich salmon flavor and cooking whole-fish cuts. Please note that salmon collars contain bones, skin, and fins.

Thawing & Storage – For the best quality, thaw Wild King Salmon Collars overnight in the refrigerator. Once thawed, keep refrigerated and use within the recommended refrigerated shelf life. Pat them thoroughly dry before cooking to help the skin and edges become crisp.

Easy Seafood Recipe – For Broiled King Salmon Collars, pat the collars dry and season generously with kosher salt and black pepper. Place them skin-side up on a foil-lined baking sheet and brush lightly with oil. Broil approximately 6 inches from the heat for 6–10 minutes, depending on size, until the skin is crisp, the edges are browned, and the meat flakes easily. Finish with fresh lemon, or serve with soy sauce, scallions, and grated ginger. Eat carefully and pick the tender meat from around the bones.

Health Benefits – Wild King Salmon Collars are naturally rich in high-quality protein and heart-healthy omega-3 fatty acids. The collar is one of the fattiest and most flavorful sections of the fish and also provides important nutrients including vitamin D, vitamin B12, selenium, and potassium.

Did You Know? – The collar is the section located directly behind the salmon’s head, near the gills and pectoral fins. Because these muscles are surrounded by bones and natural fat, the meat stays exceptionally moist during cooking and has a richness similar to salmon belly. Collars are especially popular in Japanese cooking, where they are commonly salted and grilled as sake kama. Using collars also helps utilize more of each wild salmon and turns a traditionally underused cut into one of the most flavorful parts of the fish.

Frozen Shelf Life: 9 months. Refrigerated Shelf Life: 4 days.