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  • salmon fish collars
  • cooked salmon collars

Salmon Kama

Salmon Kama

$22.95
$22.95 $35.00
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Description

Discover one of the best-kept secrets in seafood: Salmon Kama (Neck-cut Collar). Located just behind the gills, this delicate, triangular cut is prized by chefs and fishermen for its incredibly rich flavor, buttery texture, and high natural oil content

The kama is the most succulent and fatty part of the fish, often compared to the prized dark meat of poultry, earning it the nickname, The Alaskan Chicken Wing.

  • Easy to Cook: Thanks to their naturally high fat content, salmon collars are remarkably forgiving and hard to overcook. They are sensational when simply grilled, broiled (Sake Kama), or roasted until the skin is perfectly crispy.
  • Zero-Waste Delicacy: By offering this amazing cut, we help honor the entire fish, providing you with a unique, gourmet experience.

Harvest Area

Alaska

Scientific Name

Oncorhynchus kisutch

Suggested Cooking Methods

These methods are ideal for capitalizing on the collar's rich fat content, resulting in tender meat and crispy skin:

  • Grilled: Season simply with salt and pepper, brush with oil, and grill over medium-high heat until the skin is charred and crispy.
  • Broiled (Sake Kama): Marinate lightly in soy sauce, mirin, and ginger. Broil on high heat until the meat is flaky and the edges are caramelized. This is the traditional "Sake Kama" style!
  • Air Fryer: A quick and easy way to achieve maximum crispiness on the skin and edges with a moist interior.
  • Roasted/Baked: Place on a sheet pan with citrus slices and herbs, and roast at high heat (around 400°F/200°C) until cooked through.
  • Deep Fried: For a truly indulgent treat, the high-fat content makes the collar excellent for deep frying until golden brown and extremely crispy.