The collar is perhaps the most succulent, tender part of a king salmon. Cut just behind the gills, it includes the collarbone and fatty, rich belly meat. Like a chicken wing, it has cartilage and bones to work around, but the juicy and delicate morsels make it well worth it. Collars are pre-cooked, frozen, and vacuum-sealed with skin on and bones in.

Add the flaked smoked salmon to your bagel spread or breakfast tacos for extra protein and omega-3s in the morning, or try mixing it into salad dressing for a riff on a Caesar salad.

Caught using troll gear in the coastal waters of Southeast Alaska. Smoked at Bearcats Fish House in Green Bay, WI.

You'll have the opportunity to select your delivery week at checkout. Otherwise, orders placed by 11:59pm CT on Saturdays will be delivered the following week. All orders are packed in environmentally responsible insulation, recyclable packaging, and on dry ice.