For chefs and discerning pescaphiles, the collar is perhaps the most desirable part of the fish. It is a delicate triangle of extremely tender, fatty meat tucked just below the gills. When cooked, the meat will be marvelously succulent and rich in flavor. Brushed with a paste (our favorite is the Kisoondo Ssamjang Spicy Paste), finishing these collars with a broil will deliver a superbly satisfying crispy texture to the skin.
In California, King Salmon season starts in May, with heavily regulated fishing intervals throughout the summer. Most easily caught where rivers 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 for 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.