Long revered by fisherman and chefs as the best part of the fish, the collar is cut from the area right below the head. It has an exceptionally sweet and rich taste with a lusciously moist texture. The collar is so flavorful that we like to prepare it simply with a sprinkling of salt and pepper before broiling it. Finish with a dash of soy and a squeeze of citrus.
Wild Alaskan King Salmon Collar