Cut fresh every morning from our whole Norwegian Halibut.
Origin: Alaska
Method of Capture: Long-Line Caught
Wild or Farmed: Wild
Method of Capture: Long-Line Caught
Wild or Farmed: Wild
MSC certified fishery
The 'collar' of a fish is located right where a shirt collar would be found, if a fish wore a shirt. The meat comes from around the pectoral fin, under the gills and may include parts of the soft belly meat. On larger fish (like halibut) there is a big piece of meat with a nice fattiness and generally no small bones to navigate around. Because the meat tends to be fattier than the rest of the halibut, the collar meat is more forgiving than the filets. They marinate well, and are sought after by chefs for their tenderness and versatility.
In many cuisines, this portion of the fish is simply grilled, which brings out the flavor of the fat, breaks down the bones so that they are actually edible, and provides contrasting flavors and textures between the meat, fat, bone, and skin parts. Collars take very well to whatever sauce or spices you can imagine - fiery Caribbean curries, sweet teriyakis, or simple olive oil and garlic. They can also be brushed with BBQ sauce and eaten exactly like spare ribs.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.