Salmon Collars (Spring Catch)

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.

Who, Where, When, & How:

  1. Who Caught It? 
    I did. Traveler Taj Terpening. My crew of 2 or 3 help out too. My Alaska Commercial Fisheries Entry Commission (CFEC) permit number is S04T 60089E. Some years I don't catch enough king for my customers so a friend sends me some of his--caught and cut for us.
  2. Where Was it Caught?
    On the Ugashik River in Western, Alaska. The town of Pilot Point is nearby (population 69). I fish at just upriver from my cabins on my Department of Natural Resources (DNR) Shore Fisheries Lease (S 09° 11" W 15222', tract A on diagram 1309). If caught by my friend then it comes from southeast Alaska.
  3. When is this Species Caught?
    King salmon return to our river in late June and Early July.
  4. How was this Caught?
    My permit allows me to catch salmon by setnet, which is a style of fishing using a short net (50 fathoms) stretched from shore. I pick fish from the net by hand and immediately gill, gut, and pressure bleed each one. The salmon then rest in slush ice until I cary them up the beach to my fillet cabin for filleting, vac bagging and blast freezing. In many cases my fish are frozen within a hour or two of being caught.

Interesting king salmon info:

  • The longest known trip ever taken by a salmon was a king salmon that traveled 3,845 km upstream to spawn.
  • On March 25th 1963, the Chinook salmon became the official state fish of Alaska


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