The fish collar is a highly sought-after section amongst chefs, the delicate triangle of tender, fatty meat tucked between the fish’s gills and the rest of its body. This meat is exceptionally succulent, we suggest brushing with Kisoondo Ssamjang Spicy Paste and grilling or broiling to give skin an extra crispy texture.
In California, King Salmon season starts in May, with heavily regulated on and off fishing intervals throughout the summer. Most easily caught where river mouths open up to the ocean, managing the harvest entails ensuring that enough fish make it upstream to reproduce and that different fishing groups align their timing with one another, making the whole thing a delicate but sustainable operation. The rewards, of course, are epic - though King Salmon average ~20-40lbs, catches up to 100lbs have been recorded.
Sold frozen in 2 lb. avg pack.