Salmon Collar
Salmon Collar
Salmon Collar
Salmon Collar
Salmon Collar
Salmon Collar
Salmon Collar
Salmon Collar

Salmon Collar

$15 $20 on Riviera Seafood Company

The Aisle

You asked for it. The most popular cut of fish is back. Juicy, flaky, irresistibly succulent salmon from the best part of the fish.

The chef's cut. Most people see the fish collar and immediately think waste. But there is a reason why our fishmongers are taking this cut home for themselves.

The collar is the secret cut of fish that's quickly becoming not so secretive anymore. Located behind the head but before the fillet, this cut is fatty and meaty. Cooked- it's rich but light. A little sweet, and so incredibly buttery.

The collar of the fish is as forgiving as it is delicious. Broil, bake, put into a stew. Dress up or down – even just seared in a neutral oil with sea salt creates a dish that compares to no other.

New Zealand

Wild King Salmon, or Chinook Salmon is farmed exclusively in New Zealand waters. The king has the highest fat in content and typically the most expensive– famed for its silken, melt-in-your-mouth texture.

Roast or BBQ simply with salt and pepper. Enjoy juicy cut over rice to soak up all of the released fats and oils

Pairs nicely with an oaky Chardonnay, Oregon Pinot Noir, or crisp Pilsner.

The Chefs Turned Fishmongers

Our fishermen, Ismael & Adrian, didn't start on the water. They started in the kitchen. As professional chefs, they were disappointed by the quality of seafood available to their restaurants. They began seeking out the best seafood in the world, often found on the Pacific Coast. So, they took to the sea — sourcing seafood that was sweet, pristine, and ready to eat. The kind that professional chefs and home chefs would both adore.

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