Salmon collars are a delicious and unique cut. The collar has a special texture and full, rich flavor. They grill very quickly and are a perfect appetizer. Most collars have a big bite or two of fillet-type flesh on one end. Around the collar itself are strips of fat and rich flesh. Although collars may not be for everyone, if you're happy to spend a little time picking trips of fatty flesh with your fork, you will be handsomely rewarded!
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Collars are the cut from behind the head and in front of the fillet. Each includes several big bites of flesh along with very delicious and fatty flesh around the fin area. The texture of the flesh here is different and there is much more delicious fat. Take a look at this page for a better look at where the collar comes from.
These do have one fin attached and the associated bones as well as a bone plate. However, there are no pin bone-like bones.
I vacuum seal my salmon in heavy 5mm bags. Your fresh-frozen seafood will keep in your freezer in pristine condition for at least 12 months.