Wild Alaska Halibut is considered to be one of the finest eating whitefish in the world, prized for its firm, pearl-white meat and mild flavor.
We are fortunate to have the opportunity to share wild Alaska Halibut caught aboard our neigboring fisherman's vessel in the icy waters of Alaska. This halibut was harvested with premium quality and care, hand trimmed, packaged in clear vacuum sealed bags and immediately flash frozen to preserve freshness.
Perfect grilled or broiled, or added to seafood soups, chowders, curries, or broths. Comes skin on, bone in, and fin attached (some fins have been removed).
There are approxamately 3-4 collars in this 6lb shipment.
What are Halibut collars?
While the collars won't win any beauty contests when compared to a center-cut fillet, fish collars contain the ultimate flavor profile, and are considered the "dark meat" and "spareribs of the sea."
As the name suggests, fish collars are cut from the fish clavicle, right behind the gills. The collar runs from top to bottom (including stiff pectoral fins along the way), with especially rich meat along the belly, ending in a little fat cap. The cut is anchored to the collarbone, but once cooked it separates nicely -- without any smaller bones to navigate.
How do you cook them?
"Although collars look daunting, they're actually a very user-friendly cut. With a big bone left in and a higher fat content, they can be much more forgiving than fillets. They're often stewed in saucy Asian or West Indian curries, where they can simmer long enough to absorb flavor without overcooking; in Japanese cuisine they're frequently coated with a sticky glaze. But the simplest approach is still the best: dress them with a bit of oil and salt, give them a quick turn on the grill or broiler, and dig in." --Deena Prichep, Bon Apetit